Crispy Orange Chicken Recipe

Prep and Season

Pat the cut chicken pieces dry with paper towels. In a medium bowl, toss chicken with kosher salt, black pepper, and 1 tablespoon soy sauce. Let sit 10 minutes while you prepare the batter.

Make Batter

In a separate bowl, whisk the egg with cold water until combined. Stir in cornstarch until smooth. In a shallow dish, whisk together flour and baking powder. Combine the wet mixture with the dry and mix lightly—a few small lumps are fine. The batter should be thick enough to coat pieces; add up to 1 tablespoon more water if too thick.

Coat Chicken

Heat a deep, heavy skillet or pot with the vegetable oil to 350°F (175°C). Working in batches (do not overcrowd), dredge the seasoned chicken pieces in the batter so each piece is evenly coated. Allow excess to drip off.

Fry Until Crispy

Fry chicken in batches for 4–6 minutes per batch, stirring or turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Use a slotted spoon to transfer chicken to a wire rack set over a baking sheet to drain and stay crisp. Keep fried chicken warm in a 200°F (95°C) oven while finishing remaining batches.

Combine Sauce Ingredients

While chicken fries, combine 3/4 cup orange juice, orange zest, rice vinegar, 2 tablespoons soy sauce, hoisin, brown sugar, minced garlic, minced ginger, sesame oil, and red pepper flakes in a small saucepan. Stir to dissolve the sugar.

Simmer and Thicken

Bring the sauce to a gentle simmer over medium heat, stirring occasionally. In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes more until the sauce thickens and becomes glossy. Taste and adjust seasoning—add a touch more soy for salt, vinegar for brightness, or sugar for sweetness.

Coat Chicken with Sauce

Toss and Garnish: Place the fried chicken in a large bowl. Pour the warm orange sauce over the chicken and toss gently to coat each piece evenly. If you prefer the chicken extra-crispy, spoon a small amount of sauce at a time and toss quickly so the coating stays crisp.

Garnish and Serve

Transfer the sauced chicken to a serving platter. Sprinkle sliced scallions and toasted sesame seeds over the top. Add orange segments or extra zest if using for a bright, fresh pop.

Serving Suggestions

Serve immediately with steamed rice and steamed or stir-fried vegetables. Leftovers keep in an airtight container in the refrigerator for up to 2 days; reheat briefly in a hot oven to help re-crisp the coating.