Crispy double-fried orange chicken with a sweet and savory glaze served over lo mein noodles. This Chinese-American favorite delivers restaurant-quality results using boneless chicken thighs and a simple two-fry technique for maximum crispness.
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In a large bowl, combine cubed chicken thighs, cornstarch, flour, soy sauce, and water. Mix until a thin paste forms and coats each piece of chicken.
Heat vegetable oil in a deep fryer or large pot to 365°F (185°C).
Carefully add the chicken to the hot oil in batches and fry for 3-4 minutes until lightly golden. Remove from the oil and let it rest.
Return the chicken to the hot oil for a second fry, cooking for another 1-2 minutes until extra golden brown and crispy.
Transfer the double-fried chicken to a wire rack and immediately season with a pinch of salt.
To make the sauce, melt butter in a skillet or pan over medium heat.
Add the minced garlic and sauté until fragrant, about 30 seconds. Then, add the red pepper flakes and toast for another 15 seconds.
Pour in the sweet chili sauce, soy sauce, rice vinegar, and orange juice. Stir to combine and bring the mixture to a bubble.
Reduce the heat to a simmer and allow the sauce to reduce for a few minutes.
Stir in the brown sugar until it completely dissolves.
In a small bowl, whisk together 1 tbsp of cornstarch and 2 tbsp of water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring constantly until it thickens.
Add the crispy fried chicken to a wok or large pan. Pour the thickened orange sauce over the chicken and toss until every piece is evenly coated.
Sprinkle with sesame seeds and toss again.
For the noodles, heat a wok over high heat. Add the cooked lo mein noodles.
In a small bowl, combine sesame oil, soy sauce, oyster sauce, rice vinegar, and water. Pour the sauce over the noodles and toss to combine.
Serve the orange chicken over a bed of the lo mein noodles and garnish with additional sesame seeds if desired.
Store fried chicken and glaze separately in airtight containers in the refrigerator for up to 3 days; reheat chicken in a 350°F oven for 8–10 minutes to restore crispness, then toss with reheated glaze.
deep-fry or candy thermometer · wok or large heavy-bottomed pot
The first fry cooks the chicken through; the second fry at higher heat creates the signature crispy, shatteringly crunchy exterior while keeping the interior tender.
You can, but thighs stay more moist during double-frying. If using breasts, cut thinner and reduce first-fry time to prevent drying out.
Store sauce and chicken separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a 350°F oven for 8–10 minutes to restore crispness.
First fry at 325°F to cook through; second fry at 375°F for crispness. Use a thermometer to maintain consistent heat.
Yes. The glaze keeps refrigerated in an airtight container for up to 5 days. Reheat gently before tossing with hot fried chicken.
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