Orange Chicken Recipe

Prep and cut

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

Season the chicken pieces with 1 tsp salt and 1 tsp black pepper, tossing to coat evenly.

In a medium bowl, beat the egg. In a second bowl, combine 1 cup cornstarch and 1 cup all-purpose flour and mix well to create the dry dredge.

Working in batches (to avoid overcrowding), dip each seasoned chicken piece into the beaten egg, then dredge thoroughly in the cornstarch-flour mixture so each piece is well coated. Shake off excess.

Heat 2 cups vegetable oil in a deep skillet or medium pot over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small bit of batter — it should sizzle and rise slowly.

Fry the chicken in batches for 4–6 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Avoid crowding; maintain oil temperature between batches.

Use a slotted spoon to transfer fried chicken to a wire rack set over a sheet pan or paper towels to drain. Let rest while you make the sauce.

In a small bowl, whisk together 2 tsp cornstarch with 3 tablespoons cold water to make a slurry; set aside.

In a medium saucepan over medium heat combine 1 cup fresh orange juice, 1 tbs orange zest, 1 cup granulated sugar, 2 tbs rice vinegar, 2 tbs soy sauce, 1 tbs hoisin sauce, 1 tsp sesame oil, 1 tsp grated ginger, and 2 minced garlic cloves. Stir to combine.

Bring the mixture to a gentle boil, stirring frequently so the sugar dissolves and flavors meld, about 4–5 minutes.

Reduce heat to low and slowly whisk in the cornstarch slurry. Continue to cook and stir for 1–2 minutes until sauce thickens to a glossy, slightly syrupy consistency. If sauce becomes too thick, whisk in up to 2 tablespoons water to reach desired thickness.

Taste and adjust seasoning: add a pinch more salt or 1–2 tsp soy sauce for saltiness, or 1 tsp rice vinegar for brightness, or a pinch of red pepper flakes for heat.

Place the fried chicken in a large bowl. Pour the hot orange sauce over the chicken and toss gently but quickly until pieces are evenly coated. Return to the pan for 30–60 seconds over low heat if you want the sauce to cling and glaze the chicken more.

Transfer to a serving platter. Sprinkle with sliced green onions, sesame seeds, and optional red pepper flakes.

Serve immediately over steamed white rice or fried rice.