Orange Chicken Recipe

Prep chicken

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

Marinate: In a medium bowl, whisk the egg and 1 tablespoon soy sauce. Add chicken pieces, toss to coat, and let rest 10 minutes at room temperature (or up to 30 minutes refrigerated).

Make dry coating: In a shallow bowl combine the 3 tablespoons flour, 3 tablespoons cornstarch, 1 teaspoon salt (from ingredients) and 1 teaspoon black pepper. If mixture seems small, ensure even coverage by dredging in two quick passes.

Coat chicken: Working in batches, remove chicken from marinade, letting excess egg drip off. Dredge each piece in the flour-cornstarch mixture, pressing to adhere. Place coated pieces on a wire rack while heating oil.

Fry: Pour oil into a large heavy skillet or wok to a depth of about 1/2 inch (or heat a deep pan for shallow frying). Heat oil over medium-high until it registers 350°F (175°C) or a piece of bread sizzles and browns in ~30 seconds. Fry chicken in a single layer, not overcrowding, 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove to a paper towel-lined plate or rack. If necessary, fry remaining chicken in additional batches.

Make sauce base: In a small bowl combine 3 tablespoons orange juice, 1 teaspoon orange zest, 3 tablespoons granulated sugar, 1 tablespoon rice vinegar, 1 tablespoon hoisin, 2 tablespoons soy sauce, 4 tablespoons water, grated ginger and minced garlic. Stir until sugar dissolves.

Heat sauce: In a medium nonstick skillet or saucepan over medium heat, add the sauce mixture and bring to a gentle simmer, stirring. Taste and adjust balance — add an extra 1 teaspoon sugar if too sour, or 1 teaspoon vinegar if too sweet.

Thicken: In a small cup whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue simmering 1–2 minutes until sauce thickens to a glossy, clingy consistency. Stir in 1 teaspoon sesame oil and 1 teaspoon red pepper flakes; remove from heat.

Combine chicken and sauce: Return fried chicken to the skillet with the sauce (or transfer sauce into the skillet of chicken). Toss quickly over low heat for 30–60 seconds until every piece is evenly coated and the sauce clings to the chicken. Do not overcook, or the coating may soften excessively.

Plate: Divide steamed rice among 4 bowls or plates (about 1 cup rice per serving). Mound orange chicken alongside or over the rice.

Garnish: Sprinkle sliced green onions and sesame seeds over the chicken. Serve immediately.