Orange-flavor Chicken Recipe

Prepare chicken

Pat the chicken pieces dry with paper towels and lightly season with a pinch of salt.

In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and paprika to create the coating mix.

In a separate bowl, whisk eggs with 2 tablespoons water to make the egg wash.

Dip each chicken piece into the egg wash, allow excess to drip off, then dredge in the dry coating, pressing to adhere evenly.

Place coated pieces on a rack and let rest 5-10 minutes to set the coating.

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350-365°F (175-185°C).

Fry chicken in batches until crisp and golden, about 4-6 minutes per batch. Maintain oil temperature and avoid overcrowding.

Transfer fried chicken to a rack or paper towels to drain excess oil.

Make glaze base

In a small saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, honey, and brown sugar.

Bring to a simmer over medium heat and reduce slightly, about 3-5 minutes.

Prepare slurry by mixing cornstarch with water until smooth.

Whisk slurry into the simmering glaze and continue simmering until glossy and slightly thickened, about 1-2 minutes.

Taste the glaze and adjust sweetness or acidity if desired by adding a touch more honey or orange juice.

Coat and plate

Toss the hot fried chicken pieces in the warm glaze until evenly coated.

Arrange glazed chicken on a serving platter and garnish with fresh orange slices. Sprinkle sesame seeds if using.

Serve immediately while hot and crispy.