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Double Crunch Orange Chicken

Double crunch orange chicken with a double-dipped breading and a vibrant, sticky orange sauce that’s glossy and lightly caramelized at the edges. Extra-crispy fried orange chicken pieces are tossed until evenly coated and served piled over steamed rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and breading
  • 1.5 lb boneless skinless chicken thighs
  • 0.75 cup cornstarch
  • 0.75 cup all-purpose flour
  • 2 tsp garlic powder
  • 1 salt to taste
  • 1 pepper to taste
  • 2 eggs large, beaten
  • 1 vegetable oil for frying
Orange sauce
  • 0.5 cup fresh orange juice
  • 2 tbsp orange zest
  • 0.3333333333 cup soy sauce
  • 0.25 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water

Equipment

  • 1 Dutch oven

Method
 

Double-dip the chicken for maximum crunch
  1. Mix cornstarch, flour, garlic powder, salt, and pepper in a bowl so the breading is evenly seasoned.
  2. Dip the chicken pieces in beaten eggs, letting excess drip off for a light coating that helps the crust stick.
  3. Dredge the egg-coated chicken in the flour mixture and shake off extra flour to keep the coating crisp.
  4. Dip the dredged chicken back into the beaten eggs, then dredge again in the flour mixture for the double-dipped crunch.
Fry until deeply golden
  1. Heat vegetable oil in a Dutch oven to 375°F, watching for steady bubbling when a small test piece is added.
  2. Fry the chicken in batches at 375°F for 5-6 minutes until deeply golden and cooked through, turning if needed for even browning.
  3. Drain the fried chicken on a rack or paper towels so the coating stays crisp while you make the sauce.
Make the glossy orange sauce
  1. Combine orange juice, orange zest, soy sauce, brown sugar, rice vinegar, hoisin sauce, garlic, ginger, and sesame oil in a saucepan.
  2. Bring to a boil over medium-high heat, then stir constantly with a visual cue of vigorous bubbling.
  3. Whisk the 1 tablespoon cornstarch mixed with 2 tablespoons water, stir it into the boiling sauce, and cook 2-3 minutes until thick and glossy.
Toss and serve
  1. Toss the crispy chicken with the orange sauce until evenly coated, so the sauce clings without soaking the crust.
  2. Serve immediately over steamed rice with sesame seeds and sliced green onions for a fresh, bright finish.

Notes

Pro tip: double-dipping is what makes the crunch hold up—keep the oil at 375°F so the crust sets quickly instead of turning greasy. Store leftovers in the refrigerator up to 3 days; reheat on a rack in a 400°F oven until hot and re-crisped. Freezing isn’t recommended because the double coating softens on thawing. For a lighter swap, use chicken breast or turkey thighs, but expect a slightly less crisp texture than thighs.