Orange Chicken Recipe

Prep and Marinate

Cut the chicken thighs into 1- to 1.5-inch bite-sized pieces. In a bowl combine the egg, 1 tbsp soy sauce, salt, pepper, and garlic powder. Add the chicken pieces and toss to coat. Let sit 10–15 minutes while preparing other components.

Coat Chicken

In a shallow bowl whisk together the all-purpose flour and 3 tbsp cornstarch. Remove chicken from the marinade (let excess drip off) and dredge pieces in the flour mixture, pressing lightly so the coating adheres. Shake off excess.

Fry Chicken

Heat 1 cup vegetable oil in a heavy skillet or wok over medium-high heat until shimmering and a small piece of bread sizzles (about 350°F / 175°C). Fry the coated chicken in batches so pieces don’t crowd the pan, 3–4 minutes per side or until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a wire rack or paper-towel-lined plate to drain. Wipe out excess oil from pan leaving about 1–2 tbsp for sauce, or reserve oil separately if desired.

Make Sauce Base

In a small bowl whisk 2 tsp cornstarch into 1 cup water until smooth (this will be used later as slurry). In a separate bowl or measuring cup combine 1 cup fresh orange juice, 1 tbsp orange zest, 3 tbsp soy sauce, 1 tbsp rice vinegar, 3 tbsp honey, 1 tbsp brown sugar, 1 tsp sesame oil, minced garlic, grated ginger, and red pepper flakes. Stir to combine.

Cook Sauce

Heat the reserved 1–2 tbsp oil in a clean skillet or wok over medium heat. Add the orange sauce mixture and bring to a gentle simmer, scraping up any browned bits. Taste and adjust sweetness or saltness: add a little more honey for sweetness or 1 tsp soy for salt if needed.

Thicken Sauce

Once simmering, stir the cornstarch slurry briefly (it may separate) and slowly pour into the simmering sauce while stirring constantly. Continue to simmer 1–2 minutes until sauce is glossy and thick enough to coat the back of a spoon. If sauce becomes too thick, add 1–2 tbsp water to reach desired consistency.

Coat Chicken with Sauce

Add the fried chicken pieces to the skillet with the orange sauce and toss gently for 1–2 minutes until every piece is evenly coated and heated through. Cook just long enough for the sauce to cling to the chicken without making it soggy.

Transfer the sauced chicken to a serving plate. Sprinkle with sliced green onions and sesame seeds. Garnish with orange slices or additional zest if using. Serve immediately over steamed white rice or fried rice.