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Double Crunch Orange Chicken

Double crunch orange chicken with extra-crispy double-dipped chicken pieces coated in a vibrant, sticky orange sauce. The sauce boils down until thick and glossy, then the chicken is tossed until caramelized at the edges.
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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: 980
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken thighs
  • 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces
cornstarch
  • 0.75 cup cornstarch
  • 1 tbsp cornstarch mixed with 2 tablespoons water
all-purpose flour
  • 0.75 cup all-purpose flour
garlic powder
  • 2 tsp garlic powder
salt
  • 1 Salt and pepper to taste
eggs
  • 2 eggs, beaten
vegetable oil
  • 1 Vegetable oil for frying
fresh orange juice
  • 0.5 cup fresh orange juice
orange zest
  • 2 tbsp orange zest
soy sauce
  • 0.3333 cup soy sauce
brown sugar
  • 0.25 cup brown sugar
rice vinegar
  • 2 tbsp rice vinegar
hoisin sauce
  • 1 tbsp hoisin sauce
garlic
  • 3 clove garlic, minced
fresh ginger
  • 1 tsp fresh ginger, grated
sesame oil
  • 1 tsp sesame oil
steamed rice
  • 1 servings steamed rice
sesame seeds
  • 1 tbsp sesame seeds
green onions
  • 1 sliced green onions

Equipment

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

Method
 

Prep the double-crunch coating
  1. Mix cornstarch, all-purpose flour, garlic powder, salt, and pepper in a shallow bowl. Dip chicken pieces in beaten eggs, then dredge in the flour mixture.
  2. Double-dip the coated chicken by dipping it again in beaten eggs, then dredging in the flour mixture a second time for maximum crunch. Set the double-coated pieces on a sheet pan.
Fry until deeply golden
  1. Heat vegetable oil in a Dutch oven to 375°F. Fry the chicken in batches for 5-6 minutes until deeply golden and cooked through.
  2. Transfer the fried chicken to a sheet pan to drain. Keep the oil at 375°F as you continue frying the remaining batches.
Make the sticky orange sauce
  1. Combine fresh orange juice, orange zest, soy sauce, brown sugar, rice vinegar, hoisin sauce, minced garlic, grated ginger, and sesame oil in a saucepan. Bring to a boil while stirring.
  2. Stir in the cornstarch slurry and cook for 2-3 minutes until thick and glossy. Turn off the heat once the sauce coats the spoon.
Toss and serve
  1. Toss the crispy chicken in the orange sauce until evenly coated. Let excess sauce drip back into the pan for a glossy finish.
  2. Serve the double crunch orange chicken over steamed rice with sesame seeds and sliced green onions. Add extra orange zest if desired for brighter citrus aroma.

Notes

For extra crunch, keep the oil steady at 375°F and fry in small batches so the temperature doesn’t drop. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot oven or air fryer to restore crispness (freeze unfriendly for the coating, so freezing is not recommended). For a lower-sugar option, reduce the brown sugar by 1-2 tablespoons and balance with extra orange juice to keep the sauce glossy.