Crispy Orange Chicken With Toasted Almond Glaze

Craving that sweet, tangy, and utterly irresistible crispy orange chicken you get at your favorite restaurant? Look no further! This recipe delivers all the flavor and satisfying crunch, but made right in your own kitchen. We’re taking things up a notch with a delightful toasted almond glaze that adds a nutty complexity you won’t be able to resist. Get ready to impress your family and friends with this incredibly flavorful and surprisingly easy-to-make dish. This isn’t just orange chicken; it’s an experience!

What You’ll Need: The Ingredient Rundown

• 500g (1.1lb) Boneless, Skinless Chicken Thighs: We’re using chicken thighs for their superior flavor and tenderness. Thighs stay juicy even when fried, unlike chicken breast which can dry out. Cut into bite-sized pieces (about 1-inch cubes) for optimal sauce coverage and easy eating.
• 100g (3½oz) All-Purpose Flour: Forms the base of our batter, providing structure and helping the sauce adhere to the chicken.
• 50g (½ cup) Cornstarch: The secret weapon for achieving that incredibly crispy texture. Cornstarch creates a lighter, more delicate coating than flour alone.
• 1 tsp (5g) Baking Powder: Adds a little lift to the batter, making it even lighter and crispier.
• ½ tsp (2½g) Salt: Enhances the overall flavor of the chicken and batter.
• ¼ tsp (1¼g) Black Pepper: Adds a subtle warmth and complexity.
• 120ml (½ cup) Cold Water: Crucial for creating a smooth, lump-free batter. Cold water helps prevent gluten development, resulting in a more tender coating.
• 2 Large Eggs, Lightly Beaten: Acts as a binder, helping the panko breadcrumbs adhere to the chicken.
• 150g (1 ¼ cup) Panko Breadcrumbs: These Japanese breadcrumbs are larger and flakier than regular breadcrumbs, resulting in an extra-crispy coating.
• Vegetable Oil (for shallow frying): Choose a neutral-flavored oil with a high smoke point, like vegetable, canola, or peanut oil. You’ll need enough to fill your pan about 1cm (½ inch) deep.
• 150ml (⅔ cup) Freshly Squeezed Orange Juice: Freshly squeezed is *essential* for the best flavor. Bottled orange juice simply doesn’t compare.
• Zest of 1 Orange: Adds a bright, citrusy aroma and flavor to the glaze. Use a microplane or fine grater to zest the orange, avoiding the white pith underneath.
• 2 Tbsp (30ml) Honey: Provides sweetness and helps the glaze thicken.
• 1 Tbsp (15ml) Soy Sauce: Adds umami and saltiness, balancing the sweetness of the honey and orange juice. Use low-sodium soy sauce to control the salt level.
• 1 tsp (5ml) Rice Vinegar: Contributes a subtle tanginess that brightens the glaze.
• 1 tsp (5g) Grated Fresh Ginger: Adds a warm, spicy note. Fresh ginger is far superior to ground ginger.
• 1 Clove Garlic, Minced: Provides a pungent, savory flavor.
• 1 tsp (5g) Toasted Almond Flour: This is a key ingredient for the unique almond glaze. It adds a subtle nutty flavor and helps thicken the sauce.
• 1 tsp (5g) Toasted Sliced Almonds, Coarsely Chopped: Adds texture and visual appeal. Toasting the almonds enhances their flavor.
• 1 tsp (5g) Chili Flakes (optional): For a touch of heat. Adjust the amount to your preference.
• 1 tsp (5ml) Sesame Oil: Adds a nutty aroma and a beautiful sheen to the glaze.
• Fresh Cilantro Leaves, Torn: For garnish, adding a fresh, herbaceous note.
• Additional Orange Zest (for garnish): Enhances the citrus aroma and visual appeal.
• Extra Toasted Almond Slices (for garnish): Adds extra crunch and visual interest.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Chicken Thighs: You can use boneless, skinless chicken breast, but be careful not to overcook it.
• Panko Breadcrumbs: Regular breadcrumbs can be used, but the coating won’t be as crispy.
• Rice Vinegar: Apple cider vinegar or white wine vinegar can be substituted.
• Honey: Maple syrup or agave nectar can be used as a substitute.

Let’s Get Cooking: Detailed Instructions for Perfect Crispy Orange Chicken

1. Prepare the Chicken: Cut the chicken thighs into roughly 1-inch bite-sized pieces. This ensures even cooking and maximizes surface area for that delightful crispiness. Place the cut chicken in a large bowl.
2. Make the Batter: In a separate large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the cold water while whisking continuously until a smooth, lump-free batter forms. The cold water is crucial – it helps prevent gluten development, resulting in a lighter, crispier coating.
3. Egg Wash: In another bowl, lightly beat the eggs. This acts as a binder, helping the panko breadcrumbs adhere to the chicken.
4. Coat the Chicken: This is a three-step process! First, dip each chicken piece into the batter, ensuring it’s fully coated. Then, immediately transfer it to the beaten eggs, allowing any excess to drip off. Finally, generously coat the chicken with panko breadcrumbs, pressing gently to help them stick. Place the coated chicken pieces on a tray, ensuring they don’t touch each other.
5. Fry the Chicken: Heat vegetable oil in a wide skillet over medium-high heat to 180°C (350°F). Use a thermometer to ensure the oil is at the correct temperature – too low, and the chicken will be greasy; too high, and it will burn. Fry the chicken in batches, being careful not to overcrowd the pan. This maintains the oil temperature and ensures even cooking. Fry for 4-5 minutes, turning once, until golden brown and cooked through. The internal temperature of the chicken should reach 74°C (165°F).
6. Drain and Keep Warm: Transfer the fried chicken to a paper-towel-lined plate to drain excess oil. Keep the fried chicken warm in a low oven (around 90°C / 200°F) while you prepare the glaze.
7. Prepare the Orange-Almond Glaze: While the chicken is frying, combine the orange juice, orange zest, honey, soy sauce, rice vinegar, grated ginger, minced garlic, toasted almond flour, and chili flakes (if using) in a small saucepan.
8. Simmer the Glaze: Bring the glaze mixture to a gentle boil over medium heat. Then, reduce the heat to low and simmer, stirring occasionally, for about 6-7 minutes, or until the sauce thickens and coats the back of a spoon. This thickening process is key to a glossy, flavorful glaze.
9. Finish the Glaze: Remove the glaze from the heat and stir in the sesame oil. This adds a beautiful sheen and enhances the flavor.
10. Coat the Chicken in Glaze: Add the fried chicken pieces to the hot orange-almond glaze and toss gently until each piece is evenly coated.
11. Serve and Garnish: Arrange the glazed chicken on a serving plate. Drizzle with a little extra sesame oil for added gloss. Sprinkle with coarsely chopped toasted almonds, fresh orange zest, and torn cilantro leaves. Serve immediately!

The Science Behind the Crisp: Why This Recipe Works

The secret to truly crispy fried chicken lies in a few key techniques. The combination of flour and cornstarch creates a light and airy coating. Cornstarch inhibits gluten development, resulting in a more delicate texture. The baking powder adds extra lift, contributing to the crispiness. Double-coating the chicken – first in batter, then egg, and finally panko – provides multiple layers for maximum crunch. Frying in hot oil quickly seals the surface, preventing the chicken from absorbing too much oil.

Toasting the Almonds: A Flavor Boost

Don’t skip toasting the almonds! Toasting brings out their natural oils and enhances their nutty flavor. You can toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Alternatively, spread them on a baking sheet and toast in a preheated oven at 175°C (350°F) for 5-7 minutes. Allow them to cool before chopping and using in the glaze and as a garnish.

Adjusting the Spice Level

This recipe includes chili flakes for a subtle kick. If you prefer a milder flavor, omit the chili flakes altogether. For those who like it extra spicy, increase the amount of chili flakes to 1.5 or even 2 teaspoons. You can also add a dash of cayenne pepper for an extra layer of heat.

Serving Suggestions & Perfect Pairings

Crispy Orange Chicken is fantastic served with steamed rice (jasmine or basmati are excellent choices) and a side of stir-fried vegetables like broccoli, snap peas, or bok choy. A light and refreshing cucumber salad also complements the richness of the chicken beautifully. For a complete meal, consider adding a side of spring rolls or egg rolls.

Frequently Asked Questions (FAQ)

• Can I use chicken breast instead of thighs? While you can use chicken breast, thighs are more forgiving and stay juicier during frying. If using breast, be careful not to overcook it.
• Can I make the glaze ahead of time? Yes, you can make the glaze up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before using.
• How do I prevent the chicken from sticking together? Make sure the coated chicken pieces don’t touch each other on the tray before frying. Fry in batches and don’t overcrowd the pan.

This Crispy Orange Chicken with Toasted Almond Glaze is a guaranteed crowd-pleaser! The combination of sweet, tangy, and crunchy flavors is simply irresistible. Don’t forget to save this recipe to Pinterest for easy access later!

Crispy Orange Chicken With Toasted Almond Glaze

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• Author: Samantha Hayes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

Enjoy a restaurant-quality crispy orange chicken made at home! This recipe features a delightful toasted almond glaze for added nutty complexity.

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Ingredients

Scale 1x2x3x

• 500g (1.1lb) Chicken Thighs: cut into 1-inch pieces
• 100g (3½oz) All-Purpose Flour
• 50g (½ cup) Cornstarch
• 1 tsp (5g) Baking Powder
• ½ tsp (2½g) Salt
• ¼ tsp (1¼g) Black Pepper
• 120ml (½ cup) Cold Water
• 2 Large Eggs: lightly beaten
• 150g (1 ¼ cup) Panko Breadcrumbs
• Vegetable Oil: for frying
• 150ml (⅔ cup) Orange Juice: freshly squeezed
• Zest of 1 Orange
• 2 Tbsp (30ml) Honey
• 1 Tbsp (15ml) Soy Sauce: low-sodium
• 1 tsp (5ml) Rice Vinegar
• 1 tsp (5g) Ginger: grated fresh
• 1 Clove Garlic: minced
• 1 tsp (5g) Almond Flour: toasted
• 1 tsp (5g) Almonds: toasted, chopped
• 1 tsp (5g) Chili Flakes (optional)
• 1 tsp (5ml) Sesame Oil
• Cilantro Leaves: torn, for garnish
• Orange Zest: for garnish
• Almond Slices: toasted, for garnish

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Instructions

1. Prepare Chicken: Cut chicken into 1-inch pieces.
2. Make Batter: Whisk flour, cornstarch, baking powder, salt, and pepper with cold water.
3. Coat Chicken: Dip chicken in batter, then egg, then panko.
4. Fry Chicken: Fry in hot oil (180°C/350°F) for 4-5 minutes, until golden brown.
5. Drain Chicken: Place on paper towels and keep warm.
6. Make Glaze: Simmer orange juice, zest, honey, soy sauce, vinegar, ginger, garlic, almond flour, and chili flakes.
7. Thicken Glaze: Simmer for 6-7 minutes, until thickened.
8. Finish Glaze: Stir in sesame oil.
9. Coat in Glaze: Toss fried chicken in glaze.
10. Serve & Garnish: Garnish with almonds, orange zest, and cilantro.

Notes

For extra crispy chicken, ensure the oil is hot and don’t overcrowd the pan. Toasting the almonds enhances their flavor.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Poultry
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 150g
• Calories: 450 kcal
• Sugar: 30 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 150 mg