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Extra Crispy Orange Chicken
A copycat takeout‑style orange chicken that’s extra crispy thanks to a double‑fry technique, a cornstarch‑rich coating, and a bright, tangy orange sauce. The recipe uses a quick baking‑soda marinate for tender chicken, a light tempura‑style batter, and a glossy sauce finished with orange zest, rice vinegar and a touch of chili flakes. Serve over steamed white rice and garnish with sesame seeds for a restaurant‑quality meal at home.
Printable version with shopping checklist
Cost Breakdown
Critical Success Points
- • Marinating the chicken with baking soda
- • Creating the wet batter and crumb slurry
- • Maintaining precise oil temperatures (300°F then 350°F)
- • Double‑frying for extra crispness
- • Reducing the orange sauce to the right thickness
- • Tossing the chicken quickly to coat without breaking the crust
Safety Warnings
- • Hot oil can cause severe burns; use a deep‑fat thermometer and keep a lid nearby.
- • Do not overfill the pot with oil; it can spill and ignite.
- • Handle the orange zest carefully; avoid the white pith which is bitter.
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