Picture this: golden, crispy fried chicken coated in a glossy, citrusy glaze that clings to every crackle of the crust. This Fried Chicken with a Sweet and Sticky Orange Sauce is the kind of dish that makes your taste buds do a little happy dance. It’s savory, tangy, sweet, and just the right amount of sticky—aka finger-lickin’ good in the most irresistible way.

Whether you’re serving it for a weeknight dinner or showing off at a weekend gathering, this recipe delivers that perfect balance of crunch and saucy goodness. You might even want to double the batch, because leftovers (if there are any) taste just as amazing the next day.

Why You’ll Love This Fried Chicken with Orange Sauce Recipe

• The crunch factor – Crispy coating that stays crunchy even under sauce.
• Sweet-meets-savory perfection – Orange, garlic, and soy combine for a bold flavor punch.
• Family favorite – Even picky eaters fall in love.
• Better than takeout – Fresh, hot, and made just the way you like it.

Chef’s Pro Tips for Perfect Results

• Double dredge for max crunch – Coat chicken twice in flour for that extra crispy shell.
• Hot oil is key – Keep it between 350–365°F so the crust sets without getting greasy.
• Toss, don’t drown – Coat the chicken in sauce just before serving to keep it crisp.
• Fresh orange juice wins – Gives a brighter, fresher flavor than bottled.

Ingredients

For the Fried Chicken

1. 2 lbs chicken pieces (wings, drumsticks, or thighs)
2. 1 cup all-purpose flour
3. 1/2 cup cornstarch
4. 1 teaspoon salt
5. 1/2 teaspoon black pepper
6. 1 teaspoon garlic powder
7. 2 eggs, beaten
8. Vegetable oil, for frying

For the Sweet & Sticky Orange Sauce

1. 1 cup fresh orange juice
2. Zest of 1 orange
3. 1/3 cup honey
4. 1/4 cup soy sauce
5. 2 tablespoons rice vinegar
6. 2 tablespoons brown sugar
7. 3 cloves garlic, minced
8. 1 tablespoon cornstarch + 2 tablespoons water (slurry)

Instructions

Step 1 – Prep the Chicken

Pat chicken pieces dry. In one bowl, mix flour, cornstarch, salt, pepper, and garlic powder. In another bowl, beat the eggs.

Step 2 – Coat the Chicken

Dip chicken in flour mixture, then eggs, then back into the flour mixture for a double coating. Shake off excess.

Step 3 – Fry the Chicken

Heat oil in a deep skillet or fryer to 350–365°F. Fry chicken in batches for 8–12 minutes, depending on size, until golden brown and cooked through (165°F internal temp). Drain on paper towels.

Step 4 – Make the Sauce

In a saucepan, combine orange juice, zest, honey, soy sauce, vinegar, brown sugar, and garlic. Bring to a simmer. Stir in the cornstarch slurry and cook until thick and glossy.

Step 5 – Toss & Serve

Place fried chicken in a large bowl, pour sauce over the top, and toss until evenly coated. Serve immediately.

Flavor & Texture Secrets

The magic of this dish is all about contrast—the shatter-crisp chicken shell against the sticky-sweet citrus glaze. The sauce clings beautifully thanks to the cornstarch slurry, while the orange zest adds a fresh, almost floral note that makes each bite pop.

How to Serve

• With steamed jasmine rice to soak up extra sauce.
• On a platter with toothpicks for a game-day snack.
• With a crisp cucumber salad for a fresh balance.

Creative Leftover Ideas

• Orange Chicken Wraps – Shred leftovers, add lettuce and mayo, wrap in a tortilla.
• Sweet Citrus Chicken Salad – Toss chopped chicken with greens, mandarin oranges, and sesame dressing.
• Orange Chicken Fried Rice – Dice chicken and stir into fried rice for a quick second meal.

Additional Tips

• For a little heat, add chili flakes or sriracha to the sauce.
• Wings and boneless bites both work beautifully.
• Keep fried chicken warm in a 200°F oven if cooking in batches.

FAQ’s

1. Can I bake instead of fry? Yes—bake at 425°F for 25–30 minutes, then toss in sauce.
2. Can I use bottled orange juice? Fresh is best, but bottled will still taste great.
3. Will the sauce make my chicken soggy? Toss just before serving to keep it crisp.
4. Can I make the sauce ahead of time? Absolutely—store in the fridge and reheat before using.
5. Can I freeze this? Fried chicken freezes well, but make the sauce fresh when reheating.
6. What oil is best for frying? Vegetable, canola, or peanut oil work well.
7. How do I reheat for crispiness? Oven at 375°F for 8–10 minutes works best.
8. Can I make it gluten-free? Use cornstarch only and a gluten-free soy sauce.
9. How do I make it spicier? Add more chili flakes or hot sauce.
10. Can I use boneless chicken? Yes—adjust cooking time accordingly.

Conclusion

This Fried Chicken with a Sweet and Sticky Orange Sauce is everything you want in a comfort food meal—crispy, saucy, sweet, tangy, and unbelievably satisfying. Whether it’s dinner for the family or an appetizer for friends, this recipe will be a keeper in your kitchen

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