Orange Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1.25–1.5 inch bite-sized pieces. Pat dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Make batter

In a medium bowl whisk the egg with 2 tablespoons soy sauce until combined. In a separate shallow bowl combine 3/4 cup cornstarch and 1/4 cup all-purpose flour. Dip each chicken piece into the egg-soy mixture, then dredge thoroughly in the cornstarch-flour mixture, pressing to adhere a uniform coating.

Heat oil

Pour 1.5 cups of canola or vegetable oil into a heavy skillet or Dutch oven to reach about 1/2–3/4 inch depth. Heat over medium-high until the oil registers 350°F (175°C) or until a small piece of batter sizzles and rises immediately.

Fry chicken

Working in a single layer without overcrowding (do 2 batches if needed), carefully add coated chicken pieces and fry 3–4 minutes until golden brown on the first side, then flip and fry another 2–3 minutes until cooked through and an instant-read thermometer reads 165°F (74°C). Remove to a wire rack or paper towel–lined plate to drain. If desired, briefly return chicken to oil for 30–45 seconds after resting to re-crisp before saucing.

Combine sauce ingredients

In a small bowl whisk together 1 cup fresh orange juice, 1 tablespoon orange zest, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon hoisin, 3 tablespoons granulated sugar, 1/4 cup water, 2 teaspoons minced garlic, 1 teaspoon minced ginger, and 1/4 teaspoon red pepper flakes until sugar dissolves.

Cook sauce

Heat a large nonstick skillet or wok over medium heat. Add the orange sauce mixture and bring to a gentle simmer, stirring. Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and whisk into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a shiney, lightly syrupy consistency. Taste and adjust: add up to 1/2 tablespoon more sugar if you want sweeter, or 1/2 tablespoon more rice vinegar for tang.

Finish sauce

Remove the sauce from heat and whisk in 1/2 teaspoon sesame oil for aroma.

Add the fried chicken pieces to the skillet with the warm orange sauce and toss gently to coat each piece evenly. Heat together on low for 30–45 seconds just to rewarm and marry flavors, taking care not to overcook and soften the crisp coating.

Transfer the sauced orange chicken to a serving platter over cooked jasmine rice (about 1 cup rice per serving). Sprinkle with toasted sesame seeds and 2 tablespoons thinly sliced green onions. Serve immediately.