Crispy Citrus Glazed Chicken – Sticky, Crunchy, and Better Than Takeout

Some meals immediately bring an incredible scent to the entire kitchen as soon as you start preparing them. Orange chicken is one of them, and you will definitely notice it every time you make it. If you adore sweet and savory dishes that you usually buy as takeout and want to cook them yourself at home, but make them even better, this recipe is perfect for you.

In the beginning, I used to prepare similar versions of this recipe on hectic weeknights when I needed something tasty but did not want to spend hours in front of a pot of hot oil. What I love about this dish is its flexibility. I can either air-fry it, cook it in the oven, or prepare it in shallow frying. For the first time, I hurried while coating my chicken pieces and did not press the panko breadcrumbs hard enough. As a result, half of the coating came off during cooking. Now I apply these crumbs to the chicken really firmly and get perfectly crunchy pieces.

Crispy citrus-glazed chicken is a crispy on the outside and juicy inside dish with a sticky and sweet orange glaze on top.

Ingredients for the Sauce

• 1 orange, zested and juiced (120ml juice / 120g)
• 1/2 cup orange marmalade (160g)
• 3 tablespoons rice vinegar (45ml)
• 3 tablespoons soy sauce (45ml)
• 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger (5g)
• 2-3 garlic cloves, minced (10g) or 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes, optional (1g)
• 1 teaspoon toasted sesame oil (5ml)

Orange marmalade — A secret ingredient responsible for the glossy texture of the sauce without a cornstarch slurry.

Rice vinegar — Slightly sweet and very mild compared to regular vinegar.

Ingredients for the Chicken

• 2 large chicken breasts, sliced into strips or bite-sized pieces (680g)
• 2 cups panko breadcrumbs (120g)
• 4 teaspoons vegetable oil (20ml)
• 2 large eggs
• 1 teaspoon salt (6g)
• 1/2 cup cornstarch (65g)

Panko breadcrumbs — These crumbs help to achieve a crispy coating because they remain crispier than regular breadcrumbs.

For Garnish

• 2 scallions, thinly sliced (30g)
• 1 tablespoon sesame seeds (9g)

Make the Citrus Glaze

Prepare a large skillet and put in the orange zest, fresh orange juice, marmalade, rice vinegar, soy sauce, ginger, garlic, and red pepper flakes, if you want your sauce to be a bit spicy. Whisk all the ingredients together over medium heat.

First, the marmalade will look rather lumpy and separated from other ingredients, but after a minute or two, it dissolves and makes the sauce glossy and smooth. Its smell will remind you of a takeout sauce: it will combine sweet-savory notes of citrus with garlic and soy sauce.

Simmer the sauce until thickened and syrupy, for about 5 to 7 minutes. The sauce should coat the back of the spoon but not thicken too much.

After that, take the sauce from the heat and whisk it with toasted sesame oil. This addition will make the sauce smell warm and nutty.

Pro Tip: Remember to zest the orange before squeezing it. Once I failed to do this and had to squeeze the orange zest, and it was not pleasant at all.

Prep the Chicken

Cut the chicken breasts into slices or bite-sized pieces according to your preferences. I usually choose to slice chicken when I am short of time, and thus, it is faster to prepare.

The chicken should feel cold and firm when you cut it. If you find it too soft, put it in the freezer for 10 minutes. This simple trick will help to cut the chicken easily and without any mess.

Prepare three bowls or a plate with the following:

• A zip-top bag with cornstarch
• A shallow bowl with beaten eggs and salt
• A bowl with panko breadcrumbs and vegetable oil

The mixture of oil and panko creates the feeling of damp sand. This trick makes the coating brown nicely in the oven or air fryer without deep frying.

The first time I made this recipe, I did not mix panko with oil,l thinking it would not influence the final result. However, the chicken still turned out nice, but its coating looked pale and dry instead of being crispy and golden.

Pro Tip: Use your left hand to grab dry ingredients and your right hand to grab wet ones. Otherwise, your hands may stick with the breadcrumbs, and you will need to wash them constantly.

Bread the Chicken

Put chicken pieces into the bag with cornstarch and shake it. Cornstarch will cover the pieces from all sides, thus creating a dry surface.

Shake off any excess of cornstarch and dip each piece into beaten eggs with salt. After that, press it hard to coat the piece thoroughly with panko breadcrumbs.

You will be able to feel that the piece becomes crispy after you apply panko breadcrumbs. It means you are doing everything correctly.

Place the chicken pieces on a plate while continuing to breathe, and place the other pieces.

Pro Tip: Try not to let the breaded chicken sit for a long time before cooking. It may absorb too much moisture and become softer.

Air-Fry the Chicken

Preheat your air fryer if it is required by the manufacturer. Generously spray the basket with cooking spray and place chicken pieces inside.

Be careful not to overcrowd them. Steam will make chicken less crispy.

Spray the chicken with cooking spray and air-fry for 5 minutes. Then, turn them and air-fry for another 3 to 5 minutes.

When you open the basket, the smell of crispy breadcrumbs will immediately appear along with the scent of the sauce. The coating of the chicken pieces should be golden-brown and crispy.

Keep the already cooked chicken warm in the oven while cooking another batch.

Cooking the Chicken in the Oven

If you prefer cooking chicken in the oven, preheat it to 425°F (220°C).

Grease the baking sheet and place the breaded chicken pieces on it in a single layer. Also, spray the pieces with cooking spray.

Bake for 10 minutes, then turn them and bake for another 5 minutes.

As you can see, the coating does not become crispy as much as in the previous method, but this way, you will be able to cook much more chicken at once if needed.

Another Way to Prepare Crispy Chicken Pieces

To get extra crispy chicken pieces, you can use the method of shallow frying.

Cook each piece in about 1/2 inch of oil until it becomes golden-brown on both sides.

You will hear the sound of sizzling the moment you put a piece into the oil, and the coating will become golden-brown.

The truth is that I only fry the chicken this way when I crave some extra crispiness. This method is not very convenient concerning cleaning, although it is delicious.

Combine Everything

Warm up the sauce gently over medium-low heat and add the chicken pieces. Toss them until the pieces are evenly covered with the sauce.

The sauce should coat the chicken and not be poured on it in pools. The latter means that you have added too much cornstarch.

Garnish the dish with chopped scallions and sesame seeds.

I personally prefer serving the chicken over rice since the extra sauce will make the rice super delicious.

Pro Tip: Do not toss chicken pieces into the sauce before serving the dish. They may become softer.

Mistakes to Avoid

Overcrowding the Air Fryer

When you overcrowd the basket, steam is created, and it prevents the chicken from becoming crispy. Cook it in batches instead.

Skipping the Oil in the Breadcrumbs

Oilless crumbs do not brown nicely. Thus, add vegetable oil to your panko.

Overcooking the Sauce

The sauce will become thicker as it cools down, so do not reduce it too much. Otherwise, it will turn into a sticky, candy-like sauce.

Not Shaking Off the Cornstarch

Too much cornstarch causes gummy areas in the coating. Apply the minimum amount of cornstarch.

Tossing Chicken Too Early

Do not allow the chicken pieces to soak in the sauce for a long time before serving. It may cause softening of the coating.

Ways to Change the Recipe

Spicier Version

To add more spiciness, increase the amount of red pepper flakes or add some sriracha sauce to the glaze.

Alternative Lemon Flavor

Instead of orange marmalade and juice, you can use lemon marmalade and lemon juice.

Chicken Thighs Instead of Breasts

Chicken thighs are even more tender and juicy, and they are ideal for shallow frying.

Storing and Serving

Leftovers of crispy citrus-glazed chicken should be stored in an airtight container in the fridge for 3 days.

The best option to reheat it is to use an air fryer or oven preheated to 375°F. You can also warm up the chicken in the microwave, but the coating will be less crispy.

You can also freeze the cooked chicken without sauce for up to 2 months. Warm it in the oven or air fryer until crispy and serve it with a freshly prepared sauce.

I find crispy citrus-glazed chicken best hot with rice, but it is also great reheated in the morning or used in lettuce wraps.