Crispy Cantonese-Style Orange Chicken

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Bite-sized chicken pieces fried until golden and crispy, tossed in a bright and tangy orange sauce with a hint of ginger and garlic. This Chinese recipe, ready in about 35 minutes, pairs cornstarch, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500g boneless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• about 2 cups vegetable oil (for frying)
• 3/4 cup orange juice, fresh
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1/4 tsp red chili flakes
• 1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry (cornstarch + water)
• 2 tbsp green onions, sliced
• 1 tsp sesame seeds

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Toss 500g boneless chicken thigh pieces in the mixture until evenly coated.
2. Step 2: Heat about 2 cups vegetable oil in a deep pan over medium-high heat to 350°F. Fry the coated chicken pieces in batches for 4-5 minutes until golden brown and cooked through. Drain on paper towels.
3. Step 3: In a separate saucepan, combine 3/4 cup fresh orange juice, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp brown sugar, 3 minced garlic cloves, 1 tbsp minced ginger, and 1/4 tsp red chili flakes. Bring to a simmer over medium heat.
4. Step 4: Stir in the cornstarch slurry made of 1 tbsp cornstarch mixed with 2 tbsp water and cook for 1-2 minutes until the sauce thickens and is glossy.
5. Step 5: Toss the fried chicken pieces in the orange sauce until fully coated and heated through.
6. Step 6: Transfer to a serving plate and garnish with 2 tbsp sliced green onions and 1 tsp sesame seeds before serving.