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Double Crunch Orange Chicken

Double crunch orange chicken with extra-crispy, double-dipped fried chicken pieces coated in a vibrant sticky orange sauce. Fried orange chicken gets a deeply golden crust, then a citrusy caramelized glaze clings glossy 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
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs Cut into bite-sized pieces.
  • 3 eggs Use 2 large eggs, beaten.
  • 3 vegetable oil For frying (amount as needed).
Coating
  • 0.75 cup cornstarch
  • 0.75 cup all-purpose flour
  • 2 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Orange sauce
  • 0.5 cup fresh orange juice
  • 2 tbsp orange zest
  • 0.33 cup soy sauce
  • 0.25 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 3 clove garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 1 tsp sesame oil
  • 1 tbsp cornstarch Mixed with 2 tablespoons water for slurry.
  • 2 tbsp water
Serve
  • 1 steamed rice For serving.
  • 1 tbsp sesame seeds
  • 1 tbsp green onions Sliced.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and coat for double crunch
  1. Mix cornstarch, all-purpose flour, garlic powder, salt, and pepper in a bowl until evenly combined.
  2. Beat eggs in a separate bowl until smooth. Dip the chicken pieces in egg, letting excess drip off.
  3. Dredge the egg-coated chicken in the flour mixture until fully covered, pressing lightly so the coating adheres.
  4. Dip the coated chicken a second time in egg, then dredge again in the flour mixture for maximum crunch so the coating looks thicker and heavier than the first pass.
Fry
  1. Heat vegetable oil in a Dutch oven or cast iron skillet to 375°F. Fry in batches at 375°F for 5-6 minutes until deeply golden and cooked through, watching for a crisp, dark-golden crust.
  2. Drain the fried chicken on a rack or paper towels briefly until sizzling stops and the coating looks set.
Make the orange sauce
  1. In a saucepan, combine fresh orange juice, orange zest, soy sauce, brown sugar, rice vinegar, hoisin sauce, minced garlic, grated ginger, and sesame oil.
  2. Bring the sauce to a boil, stirring occasionally, until it looks lively and glossy with small bubbles across the surface.
  3. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2-3 minutes until thick and glossy, with the sauce coating the spoon.
Toss and serve
  1. Toss the crispy fried chicken in the orange sauce until evenly coated and the glaze clings in a vivid orange layer.
  2. Serve immediately over steamed rice with sesame seeds and sliced green onions for a fresh contrast and bright finish.

Notes

Pro tip: for the crispiest double crunch, fry in small batches so the oil stays at 375°F and the crust keeps its deep-golden color. Store leftovers covered in the fridge for up to 3 days; reheat in a 400°F oven or air fryer until hot and crisp again (sauce may thicken). Freezing isn’t recommended for the fried texture, but you can freeze extra orange sauce for up to 2 months. If you want a lower-sugar option, reduce brown sugar by 1-2 tablespoons and add a pinch more orange zest to keep the citrus impact.