Orange Chicken Recipe

Cut and season

Trim any excess fat from the chicken thighs and cut into 1 to 1 1/2-inch bite-sized pieces. In a medium bowl, whisk the egg with 1 tablespoon soy sauce. Add the chicken pieces and toss to coat. Let sit 10 minutes while you prepare the coating and sauce.

Prepare coating

In a shallow bowl combine the cornstarch, all-purpose flour, kosher salt, and black pepper. Mix until uniform.

Coat the chicken

Working in batches, remove chicken from egg mixture, letting excess drip off, then dredge pieces thoroughly in the cornstarch-flour mixture, pressing lightly so the coating adheres. Place coated pieces on a wire rack while heating oil.

Fry the chicken

In a large skillet or heavy-bottomed pan, pour the neutral oil and heat over medium-high until shimmering and a small pinch of coating sizzles (about 325–350°F / 160–175°C). Fry the chicken in a single layer in batches, turning occasionally, until golden brown and cooked through, about 4–6 minutes per batch depending on size. Use a slotted spoon to transfer cooked pieces to a wire rack or paper-towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while you make the sauce.

Combine sauce ingredients

In a small bowl combine the cornstarch (1 tbsp) with 1 tablespoon of the water to make a smooth slurry; set aside. In a measuring cup or bowl combine the fresh orange juice, orange zest, brown sugar, honey, rice vinegar, 2 tablespoons soy sauce, the remaining 3 tablespoons water, minced garlic, grated ginger, and red pepper flakes. Stir until sugar dissolves.

Cook the sauce

Wipe out the frying pan, reduce heat to medium, and add the sauce mixture. Bring to a gentle simmer, stirring. Let simmer 3–4 minutes to concentrate flavors.

Thicken the sauce

Whisk the cornstarch slurry again and slowly pour into the simmering sauce while whisking. Continue to simmer 1–2 minutes until the sauce is glossy and thick enough to coat the back of a spoon. Taste and adjust seasoning: add a pinch of salt if too sweet or a splash more soy sauce or vinegar if it needs more depth or tang.

Finish sauce

Stir in the sesame oil off heat for aroma.

Add the fried chicken pieces to the pan with the orange sauce and toss gently so each piece is coated. Cook together over low heat 1 minute to marry flavors and reheat the chicken. If the sauce becomes too thick, add 1–2 tablespoons water to loosen.

Transfer orange chicken to a serving platter over cooked rice. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately.