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Double Crunch Orange Chicken

Double crunch orange chicken with extra-crispy double-dipped fried thighs and a vibrant sticky orange sauce that’s intensely citrusy and slightly caramelized at the edges. This Chinese-American takeout-style orange chicken is tossed hot and glossy, then piled over steamed rice for that satisfying crunch-to-sauce ratio.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 1.5 lb boneless skinless chicken thighs Cut into bite-sized pieces.
  • 0.75 cup cornstarch
  • 0.75 cup all-purpose flour
  • 2 tsp garlic powder
  • Salt and pepper To taste.
  • 2 large eggs Beaten.
For frying
  • 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 to make a slurry.
  • 2 tbsp water For the cornstarch slurry.
Serving
  • steamed rice
  • sesame seeds
  • green onions Sliced.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Double-dip the chicken
  1. In a mixing area, combine cornstarch, flour, garlic powder, salt, and pepper, then line up beaten eggs for dipping (clear, even coating is the goal). Dip each chicken piece in egg, then dredge in the flour mixture so it looks fully dusted before you move to the next dip.
  2. Double-dip for maximum crunch: return the coated chicken to the egg, then dredge again in the flour mixture until it clings thickly and evenly (you should see a heavier second coating).
Fry until deeply golden
  1. Heat vegetable oil in a Dutch oven or cast iron skillet to 375°F, then carefully fry the chicken in batches for 5-6 minutes until deeply golden (pause when the crust looks bronze-gold and crisp). Drain on a sheet pan to keep the coating crisp.
Make the orange sauce
  1. In a saucepan, combine orange juice, orange zest, soy sauce, brown sugar, rice vinegar, hoisin sauce, garlic, ginger, and sesame oil, then bring to a boil (watch for active bubbling and a vivid aroma). Stir in the cornstarch slurry and cook 2-3 minutes until thick and glossy, with a lightly caramelized sheen.
Toss and serve
  1. Toss the crispy chicken in the orange sauce until every piece is evenly coated and the glaze clings (the coating should look shiny, not runny).
  2. Serve over steamed rice and top with sesame seeds and sliced green onions for an extra color pop.

Notes

For the crispiest double-dipped coating, fry in small batches so the oil stays near 375°F and the crust doesn’t steam. Refrigerate leftovers up to 3 days; reheat on a sheet pan in a hot oven until crisp again. Freezing is not recommended because the fried coating softens after thawing. For a lighter option, use chicken breast instead of thighs and consider reducing the brown sugar slightly while keeping the sauce thickening step the same.