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+ servings

Crispy Orange Chicken

Course Main Course
Cuisine Chinese
Total Time 30 minutes
Servings 4


  • Canola oil, for frying
  • 1 1/2 lbs. boneless skinless chicken thighs or breasts
  • 1/2-3/4 cup cornstarch
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1/2 lb. broccoli florets, about 1 crown
  • 3 cloves garlic

For Sauce:

  • 3/4 cup chicken stock
  • 2 Tbsp. hoisin
  • 5 Tbsp. soy sauce
  • 1/4 cup honey
  • Zest of 1/2 large orange
  • 1/4 cup orange juice, about 1 large orange
  • 1 Tbsp. cornstarch
  • 2 Tbsp. water


  • Heat 1/2 inch of canola oil in a large skillet over medium heat. Meanwhile, combine cornstarch (1/2-3/4 cup), kosher salt and pepper then dredge chicken through the mixture. Fry the chicken in oil until crispy and slightly golden. Remove from oil and drain on a wire rack with baking sheet underneath. 
  • Remove all but 1 tablespoon oil from the skillet then saute garlic for 30 seconds. Add broccoli and saute 3 to 4 minutes. Meanwhile, whisk together chicken stock, hoisin, soy sauce, honey, orange zest and juice. Pour into the pan with broccoli and bring to a boil. Whisk together the cornstarch and water and pour into the sauce mixture. Simmer until thickened and glossy. Add chicken and cook an additional minute. Serve over rice.