Orange Chicken Recipe

Prepare the chicken

Trim excess fat from chicken thighs and cut into 1.5‑inch bite‑sized pieces. Pat dry with paper towels.

Season the chicken pieces with kosher salt, black pepper, and garlic powder; toss to coat evenly.

Whisk eggs and buttermilk together in a medium bowl until combined. Place flour, cornstarch (coating) and baking powder in a shallow bowl and whisk to combine.

One handful at a time, dip each piece into the egg‑buttermilk mixture, then dredge thoroughly in the flour‑cornstarch mixture, pressing so an even coating adheres. Place coated pieces on a wire rack while heating oil.

Fry the chicken

Pour oil into a heavy skillet or wok so it is about 1/2 inch deep and heat over medium‑high until a thermometer reads 350°F (175°C) or a small piece of bread browns in ~30 seconds. Fry chicken in batches without overcrowding, 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a paper‑lined tray or rack to drain and keep warm in a low oven if desired.

While frying chicken, combine fresh orange juice, orange zest, soy sauce, rice vinegar, hoisin sauce, granulated sugar, honey, minced garlic, minced ginger, red pepper flakes, and 1/4 cup water in a small bowl and stir to dissolve sugar.

In a small cup, stir cornstarch (1 tsp) with 1 tbsp cold water to make a smooth slurry.

Heat a separate skillet or wok over medium heat. Add the orange sauce mixture and bring to a gentle simmer, stirring. Simmer 2–3 minutes to slightly reduce and meld flavors.

Whisk in the cornstarch slurry briskly and continue simmering 1–2 minutes until sauce thickens to a glossy coating (should cling to the back of a spoon). If sauce becomes too thick, whisk in up to 1–2 Tbs water to reach desired consistency.

Finish the sauce by stirring in the sesame oil off the heat.

Place the fried chicken in a large bowl. Pour the hot orange sauce over the chicken and toss quickly to coat each piece evenly. Work in batches if needed so coating is even and chicken stays crisp.

Transfer to a serving platter and sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice or fried rice.