Crispy Orange Chicken Recipe

Marinate the chicken

In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 beaten egg, 1/2 tsp salt and 1/4 tsp white pepper. Add the cut chicken pieces and toss to coat. Cover and refrigerate for 15–30 minutes (minimum 15 minutes) to tenderize and season.

Prepare batter and dusting

While chicken marinates, whisk together 1 cup cornstarch, 1/4 cup all-purpose flour and 1/2 tsp baking powder in a bowl. Gradually add about 1/2 cup cold water (or sparkling water) and stir to a thick but slightly pourable batter — adjust with a little more water if too thick. Place 1/4 cup additional cornstarch in a separate shallow bowl for dusting the marinated chicken pieces.

Coat the chicken

Remove chicken from marinade and allow excess egg to drip off. Lightly toss pieces in the reserved 1/4 cup cornstarch to give a dry coating. Dip each piece into the batter, letting excess drip back into the bowl so pieces are evenly coated but not dripping. Place coated pieces on a wire rack briefly (5 minutes) to let the batter set slightly.

Heat the oil

In a deep skillet or Dutch oven, pour enough neutral oil to reach about 1.5–2 inches up the side (about 2 cups for a medium pan). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise slowly.

Fry the chicken (first fry)

Working in batches to avoid crowding, fry coated chicken pieces for 3–4 minutes until pale golden and just cooked through. Remove with a slotted spoon to a paper towel-lined tray or wire rack. Let oil return to temperature between batches.

Fry the chicken (second fry)

For extra crispiness, double-fry: when all pieces have had the first fry, return them in batches to hot oil and fry 1–2 minutes more until deep golden and very crisp. Drain on a wire rack or paper towel. Keep warm in a low oven (200°F / 95°C) if needed while you make the sauce.

Make the base sauce

In a small bowl stir 1 tbs cornstarch with 1 tbs cold water to make the slurry; set aside. In a saucepan over medium heat combine 3 tbs brown sugar, 3/4 cup fresh orange juice, 1 tbs rice vinegar, 1 tbs soy sauce, 1 tsp hoisin (if using), 2 minced garlic cloves and 1 tsp minced ginger. Add 1/4 cup chicken stock (or water) and 1 tbs orange zest.

Simmer and thicken

Bring sauce to a gentle simmer, stirring so sugar dissolves. Add 1/4 tsp red pepper flakes if you want heat. Stir in the cornstarch slurry and simmer 1–2 minutes until sauce thickens to a glossy coating consistency. Remove from heat and stir in 1/2 tsp sesame oil. Taste and adjust — add a pinch more sugar for sweetness or 1/2 tsp extra vinegar for brightness.

Coat the chicken

Place the fried chicken in a large bowl. Pour the warm orange sauce over the chicken and toss quickly to coat evenly, working in batches if necessary to avoid over-saucing. The goal is a sticky, glossy coating that clings to the crispy chicken.

Transfer the sauced orange chicken to a serving platter. Sprinkle with toasted sesame seeds, sliced green onions and optional orange segments or extra zest. Serve immediately with steamed rice and steamed vegetables or a simple salad.