Orange Chicken Recipe

Prepare and season

Pat chicken pieces dry with paper towels. In a bowl, toss chicken with salt and pepper until evenly coated.

Make batter

In a medium bowl, whisk the egg lightly. In a separate large bowl, combine cornstarch, all-purpose flour, and baking powder. Add the whisked egg to the dry mix and stir until a slightly thick batter forms; add 1-2 tablespoons water if too thick. The batter should cling to the chicken.

Coat chicken

Working in batches, add chicken pieces to the batter and toss to coat thoroughly, making sure each piece is covered. Shake off excess and set coated pieces on a wire rack while heating the oil.

Heat oil and fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high until it reaches 350°F (175°C) or a small piece of batter sizzles and browns within 30 seconds. Fry chicken in batches without overcrowding for 4–5 minutes per batch, turning occasionally, until golden brown and cooked through. Transfer fried chicken to a paper towel-lined plate or wire rack to drain. Maintain oil temperature between batches (adjust heat as needed).

Combine sauce ingredients

In a bowl or measuring cup, whisk together orange juice, orange zest, chicken broth, soy sauce, rice vinegar, hoisin sauce, granulated sugar, brown sugar, sesame oil, grated ginger, minced garlic, and red pepper flakes until sugar dissolves and mixture is uniform.

Cook the sauce

Heat a large nonstick skillet or wok over medium heat. Add the sauce mixture and bring to a gentle simmer, stirring occasionally. Let simmer for 3–4 minutes to meld flavors.

Thicken sauce

In a small bowl, whisk the cornstarch and cold water to make a smooth slurry. Slowly pour the slurry into the simmering sauce while stirring constantly. Continue to simmer for 1–2 minutes until sauce thickens to a glossy, slightly syrupy consistency. Taste and adjust seasoning — add a pinch salt or a little more sugar if desired.

Finish sauce

Remove from heat and stir in a final teaspoon of sesame oil for aroma if desired.

Return the fried chicken pieces to the pan with the orange sauce (use low-medium heat). Toss or stir gently until every piece is well coated and heated through, about 1 minute. Avoid over-stirring to keep batter crisp.

Transfer orange chicken to a serving platter over steamed rice or alongside fried rice. Garnish with sliced scallions and toasted sesame seeds.

Serve immediately while hot and saucy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a skillet to retain crispness.