Crispy Orange Chicken Recipe

Prep and cut

Trim excess fat and cut chicken thighs into 1 to 1.5-inch bite-sized pieces. Pat dry with paper towels.

Season

Place chicken in a bowl and toss with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated.

Batter & coating

In a shallow dish whisk the 2 eggs. In another bowl combine 3/4 cup cornstarch and 1/4 cup flour. Dredge each piece of seasoned chicken first in the egg, then thoroughly in the cornstarch-flour mixture, pressing to adhere. Shake off excess.

Fry

Heat 1 cup vegetable oil in a heavy skillet or pot over medium-high heat to 350°F (175°C). Fry chicken in batches (do not overcrowd) for 4–6 minutes per batch, turning once, until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a paper-towel-lined plate and keep warm.

Combine sauce ingredients

In a small bowl or measuring cup combine 1 cup fresh orange juice, 1 tablespoon orange zest, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp honey, 1 tbsp brown sugar, 2 minced garlic cloves, 1 tsp grated ginger, 1/4 tsp red pepper flakes, and 1/4 cup chicken broth. Stir to combine.

Cook sauce

Heat a clean skillet over medium heat with 1 tsp vegetable oil. Add the sauce mixture and bring to a gentle simmer for 3–4 minutes to meld flavors.

Thicken

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until sauce thickens to a glossy, coat-worthy consistency. Taste and adjust sweetness or salt (add 1/2 tsp soy or 1 tsp honey if desired).

Toss chicken in sauce

Add the fried chicken pieces to the skillet with the orange sauce and toss gently until every piece is evenly coated, about 1 minute. Remove from heat to prevent sogginess and transfer to a serving plate.

Heat and cook

In a separate wok or large skillet heat 1 tbsp vegetable oil over high heat until shimmering. Add broccoli and carrots and stir-fry 1–2 minutes. Add red bell pepper and snap peas and continue to stir-fry 1–2 minutes until vegetables are crisp-tender.

Season

Season with 1/4 tsp salt and finish with 1/2 tsp sesame oil. Toss to combine and remove from heat.

If serving with rice: reheat or steam 2 cups cooked white rice until hot and fluffy. If serving with noodles: cook about 2 cups lo mein or egg noodles according to package, drain and toss with 1 tsp soy sauce to taste.

Plate 1 cup of rice or 1 cup cooked noodles per serving (adjust to preference). Add a portion of stir-fried vegetables beside the starch.

Top the rice/noodles and vegetables with the orange chicken. Garnish with sliced green onions and a sprinkle of sesame seeds. Offer up to three salad bar toppings (choose from shredded lettuce, shredded cabbage, bean sprouts, cilantro) on the side or atop the dish.

Serve immediately so chicken remains crisp and sauce is glossy.