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Double Crunch Orange Chicken

Double crunch orange chicken made with extra-crispy double-dipped, fried chicken pieces and a vibrant, sticky orange sauce. Each bite is deeply golden and coated in a citrusy, slightly caramelized glaze served over steamed rice.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces
cornstarch
  • 0.75 cup cornstarch
  • 1 tbsp cornstarch mixed with water to form a slurry for thickening the sauce
all-purpose flour
  • 0.75 cup all-purpose flour
garlic powder
  • 2 tsp garlic powder
salt
  • 0.25 salt to taste
black pepper
  • 0.25 black pepper to taste
eggs
  • 2 large eggs, beaten
vegetable oil
  • 0.5 cup vegetable oil for frying
orange sauce
  • 0.5 cup fresh orange juice
  • 2 tbsp orange zest
  • 0.33 cup soy sauce
  • 0.25 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 3 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water for the slurry
  • 2 tbsp water for the cornstarch slurry
sesame seeds
  • 2 tsp sesame seeds for serving
green onions
  • 2 g green onions, sliced for serving
steamed rice
  • 4 steamed rice for serving

Equipment

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

Method
 

Double-dip dredge
  1. Mix cornstarch, flour, garlic powder, salt, and pepper in a wide bowl. Set up a tray lined with sheet pan for the double-dipped chicken and keep the coating ready.
  2. Dip the chicken pieces into the beaten eggs until coated. Let excess egg drip off so the first flour layer can grip evenly.
  3. Dredge the egg-coated chicken in the flour mixture, pressing lightly to adhere. Place the pieces on the lined sheet pan.
  4. Double-dip by returning coated chicken to the beaten eggs, then dredge again in the flour mixture. Lay back on the sheet pan so the coating sets before frying.
Fry the chicken
  1. Heat vegetable oil to 375°F in a cast iron skillet or Dutch oven. Keep the oil at temperature for consistent crisping.
  2. Fry the chicken at 375°F for 5-6 minutes until deeply golden and cooked through. Pull to a rack or sheet pan to drain and set.
Make the orange sauce
  1. In a saucepan, combine orange juice, orange zest, soy sauce, brown sugar, rice vinegar, hoisin sauce, garlic, ginger, and sesame oil. Bring to a boil until the liquid looks vivid orange and slightly thickened.
  2. Stir in the cornstarch slurry and cook for 2-3 minutes until thick and glossy. Reduce heat if needed so the sauce bubbles steadily without turning dark.
Coat and serve
  1. Toss the crispy chicken in the orange sauce until evenly coated. Use a gentle toss so the coating stays crisp.
  2. Serve the double crunch orange chicken over steamed rice and top with sesame seeds and sliced green onions. Add the garnish right before serving for a fresh pop of color and aroma.

Notes

For maximum crunch, fry in small batches so the oil temperature returns quickly to 375°F each time. Store leftovers in an airtight container in the fridge up to 3 days; reheat in an oven or air fryer to re-crisp rather than microwaving. Freezing is not recommended because the double-crisp coating softens after thawing. For a lighter option, use chicken breast or a gluten-free 1:1 flour blend (and gluten-free soy sauce) for a gluten-free version while keeping the double-dip technique.