Crispy Orange Glazed Fried Chicken

Imperial June 23, 2026June 23, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Quick Ingredients

Chicken: 2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
Marinade: 2 large eggs, 2 tablespoons soy sauce, 1 tablespoon orange zest, 1 teaspoon grated fresh ginger, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
Coating: 1 cup cornstarch, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt
Frying: 6 cups neutral oil, such as canola, peanut, or vegetable oil
Orange glaze: 1 cup fresh orange juice, 1/3 cup light brown sugar, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 3 garlic cloves, 1 tablespoon grated fresh ginger, 1 tablespoon orange zest, 1 teaspoon toasted sesame oil, 1/4 teaspoon crushed red pepper flakes, 1 tablespoon cornstarch mixed with 2 tablespoons water
Garnish: 2 sliced green onions, 1 tablespoon toasted sesame seeds, extra orange zest

Do This

1. Toss chicken with eggs, soy sauce, orange zest, ginger, salt, and pepper; rest for 15 minutes.
2. Whisk cornstarch, flour, baking powder, garlic powder, and salt; coat chicken pieces well.
3. Heat oil to 350°F in a heavy pot and fry chicken in batches for 4 to 5 minutes, until golden and cooked to 165°F.
4. Drain chicken on a wire rack and keep warm while frying remaining batches.
5. Simmer orange juice, brown sugar, soy sauce, vinegar, honey, garlic, ginger, zest, sesame oil, and red pepper flakes for 3 minutes.
6. Stir in cornstarch slurry and cook 1 to 2 minutes, until glossy and slightly thickened.
7. Toss fried chicken with the orange glaze, garnish with green onions and sesame seeds, and serve immediately.

Why You’ll Love This Recipe

Big orange flavor: Fresh orange juice and zest make the glaze bright, fragrant, and naturally citrusy.
Crispy, craggy chicken: A cornstarch-forward coating fries up light and crunchy, perfect for catching the sauce.
Sweet-savory balance: Soy sauce, garlic, ginger, honey, and rice vinegar keep the glaze lively rather than overly sweet.
Great for sharing: Bite-sized pieces make this perfect for family dinners, game nights, potlucks, or a fun weekend meal.

Grocery List

Produce: 3 to 4 large oranges, fresh ginger, garlic, green onions
Dairy: None required
Protein: 2 pounds boneless skinless chicken thighs, 2 large eggs
Pantry: Cornstarch, all-purpose flour, baking powder, garlic powder, kosher salt, black pepper, soy sauce, light brown sugar, honey, rice vinegar, toasted sesame oil, crushed red pepper flakes, neutral frying oil, toasted sesame seeds

Full Ingredients

For the Chicken and Marinade

2 pounds boneless skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
2 large eggs
2 tablespoons low-sodium soy sauce
1 tablespoon finely grated orange zest, from about 1 large orange
1 teaspoon grated fresh ginger
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Crispy Coating

1 cup cornstarch
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt

For Frying

6 cups neutral oil, such as canola, peanut, or vegetable oil, plus more if needed to maintain 2 inches of oil in the pot

For the Orange Ginger Glaze

1 cup fresh orange juice, from about 3 large oranges
1/3 cup packed light brown sugar
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
3 large garlic cloves, finely minced
1 tablespoon grated fresh ginger
1 tablespoon finely grated orange zest
1 teaspoon toasted sesame oil
1/4 teaspoon crushed red pepper flakes, optional but recommended
1 tablespoon cornstarch
2 tablespoons cold water

For Garnish and Serving

2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
1 teaspoon extra orange zest, optional
Cooked jasmine rice, steamed broccoli, or a simple cucumber salad, for serving

Crispy Orange Glazed Fried Chicken – Closeup

Step-by-Step Instructions

Step 1: Marinate the chicken

Place the chicken thigh pieces in a large bowl. Add the eggs, soy sauce, orange zest, grated ginger, kosher salt, and black pepper. Stir until every piece is evenly coated and the mixture looks slightly thick and glossy. Let the chicken rest at room temperature for 15 minutes while you prepare the coating and glaze ingredients. If your kitchen is very warm, refrigerate the chicken during this rest.

Step 2: Mix the crispy coating

In a wide shallow bowl or baking dish, whisk together the cornstarch, all-purpose flour, baking powder, garlic powder, and kosher salt. The cornstarch helps create a crisp, delicate crust, while the flour gives the coating just enough body to cling to the chicken.

Step 3: Coat the chicken pieces

Working with a few pieces at a time, lift the chicken from the marinade and let the excess drip back into the bowl. Add the pieces to the coating mixture and press gently so the dry mixture sticks to all sides. Transfer coated chicken to a parchment-lined sheet pan or wire rack. For extra crunch, let the coated chicken sit for 5 to 10 minutes before frying; this helps the coating hydrate slightly and cling better in the oil.

Step 4: Heat the oil

Pour the oil into a heavy Dutch oven, deep cast-iron skillet, or sturdy pot until it is about 2 inches deep. Heat over medium-high heat until the oil reaches 350°F on a deep-fry or instant-read thermometer. Line a sheet pan with a wire rack or several layers of paper towels for draining. A wire rack is best because it keeps the crust crisp on all sides.

Step 5: Fry the chicken until crisp and golden

Carefully add the chicken in batches, leaving space between the pieces so the oil temperature does not drop too much. Fry each batch for 4 to 5 minutes, turning once or twice, until the chicken is deep golden brown, crisp, and cooked through. The internal temperature should reach 165°F at the thickest part of a piece. Transfer the fried chicken to the prepared rack and lightly season with a tiny pinch of salt while hot. Let the oil return to 350°F before adding the next batch.

Step 6: Make the orange ginger glaze

In a medium saucepan or large skillet, combine the orange juice, brown sugar, soy sauce, rice vinegar, honey, minced garlic, grated ginger, orange zest, toasted sesame oil, and crushed red pepper flakes. Bring to a gentle boil over medium heat, then reduce to a steady simmer. Cook for 3 minutes, stirring often, until the garlic and ginger soften and the sauce smells bright and fragrant.

Step 7: Thicken the glaze

In a small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons cold water until completely smooth. Pour the slurry into the simmering orange sauce while whisking constantly. Cook for 1 to 2 minutes, until the glaze becomes shiny, lightly thickened, and able to coat the back of a spoon. The sauce should be glossy and pourable, not gummy; if it thickens too much, stir in 1 tablespoon of water or orange juice at a time to loosen it.

Step 8: Toss, garnish, and serve

Add the fried chicken to a large bowl, then pour the warm orange glaze over the top. Toss gently until every piece is coated in a bright, glossy layer of sauce. Transfer to a serving platter and finish with sliced green onions, toasted sesame seeds, and a little extra orange zest if you like. Serve immediately while the coating is still crisp at the edges and the glaze is warm and shiny.

Pro Tips

Use chicken thighs for the juiciest result: Boneless skinless thighs stay tender through frying and hold up beautifully under the glaze.
Keep the oil at 350°F: If the oil is too cool, the coating absorbs oil and turns heavy. If it is too hot, the outside browns before the chicken cooks through.
Do not overcrowd the pot: Frying in batches gives each piece room to crisp and helps the oil temperature recover quickly.
Sauce right before serving: The chicken stays crispiest when tossed with the glaze at the last minute.
Zest before juicing: It is much easier to zest whole oranges than squeezed orange halves.

Variations

Spicy orange chicken: Increase the crushed red pepper flakes to 1/2 teaspoon, or add 1 to 2 teaspoons chili garlic sauce to the glaze.
Orange sesame chicken bowls: Serve the glazed chicken over jasmine rice with steamed broccoli, shredded carrots, cucumber, and extra sesame seeds.
Lighter skillet version: Instead of deep frying, pan-fry the coated chicken in 1/4 inch of oil for 3 to 4 minutes per side, until crisp and cooked to 165°F. The crust will be slightly less airy but still delicious.

Storage & Make-Ahead

Orange glazed fried chicken is best served right after tossing, when the chicken is crisp and the sauce is glossy. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack set over a baking sheet in a 375°F oven for 10 to 12 minutes, or in an air fryer at 350°F for 5 to 7 minutes, until hot. The coating will soften after refrigeration but will regain some texture with dry heat. For make-ahead prep, cut and marinate the chicken up to 8 hours in advance, mix the dry coating up to 3 days ahead, and make the orange glaze up to 3 days ahead. Rewarm the glaze gently before tossing with freshly fried chicken.

Nutrition (per serving)