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Fried Chicken with a Sweet and Sticky Orange Sauce

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Crispy fried chicken pieces coated in a sweet, tangy, and sticky orange sauce. This dish combines the crunch of perfectly fried chicken with the zesty brightness of fresh orange juice, making it a flavorful and irresistible meal.

Ingredients

Scale
  • 2 lbs chicken pieces (wings, drumsticks, or thighs)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 eggs, beaten
  • Vegetable oil, for frying
  • 1 cup fresh orange juice
  • Zest of 1 orange
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch + 2 tablespoons water (slurry)

Instructions

  1. Pat chicken pieces dry. In one bowl, combine flour, cornstarch, salt, pepper, and garlic powder. In another bowl, beat the eggs.
  2. Dip chicken into the flour mixture, then eggs, and back into the flour mixture for a double coating. Shake off excess.
  3. 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 temperature). Drain on paper towels.
  4. In a saucepan, combine orange juice, orange zest, honey, soy sauce, rice vinegar, brown sugar, and garlic. Bring to a simmer.
  5. Stir in the cornstarch slurry and cook until the sauce becomes thick and glossy.
  6. Place fried chicken in a large bowl, pour sauce over the top, and toss until evenly coated. Serve immediately.

Notes

  • For extra crispy chicken, let the coated chicken rest for 5 minutes before frying.
  • Use freshly squeezed orange juice for the brightest flavor.
  • Adjust sweetness by adding more or less honey or sugar to taste.
  • This sauce can also be used on shrimp, tofu, or vegetables.

Nutrition

Keywords: sweet and sticky orange chicken, fried chicken with orange sauce, crispy orange chicken, Asian orange chicken recipe

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