Orange Chicken Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1 to 1 1/2-inch bite-sized pieces. Pat pieces dry with paper towels.

Egg wash

In a medium bowl, beat the egg until smooth. Add the chicken pieces and toss to coat evenly.

Dry coating

In a separate shallow bowl, combine 1 cup cornstarch, 1/4 cup flour, 1 tsp salt and 1/2 tsp black pepper. Remove chicken from egg, letting excess drip, then toss pieces in the cornstarch mixture until well coated. Shake off excess.

Heat oil

In a large heavy-bottomed skillet or Dutch oven, pour 2 cups vegetable oil to reach approximately 1/2–1 inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 30–45 seconds.

Fry chicken

Fry chicken in batches (do not overcrowd) for 4–5 minutes per batch, turning occasionally, until golden brown and cooked through (internal temp about 165°F / 74°C). Use a slotted spoon to transfer chicken to a wire rack set over a sheet pan or paper towels to drain. If desired, fry a second time for extra crispness: let rest 2–3 minutes, then return to oil for 1–2 minutes until very crisp. Drain.

Combine sauce ingredients

In a small bowl or measuring cup combine 1 cup fresh orange juice, 1 tablespoon orange zest, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon hoisin sauce, 3 tablespoons granulated sugar, 1/4 cup water, minced garlic and minced ginger, 1/2 teaspoon sesame oil and 1/4 teaspoon red pepper flakes. Stir until sugar dissolves as much as possible.

Cook sauce

Heat a large nonstick skillet or wok over medium heat. Pour the prepared orange sauce into the pan and bring to a gentle simmer, stirring occasionally.

Thicken with slurry

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue to cook and stir 1–2 minutes until sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Taste and adjust: add up to 1/2 teaspoon more soy sauce for saltiness or 1 teaspoon more sugar for sweetness if needed.

Finish sauce

Remove from heat and stir in 1/2 teaspoon sesame oil for aroma.

Toss chicken with sauce

Add the fried chicken pieces to the hot pan with the orange sauce (or pour the sauce over chicken in a large bowl). Toss quickly and gently until each piece is evenly coated. If the sauce becomes too thick, add 1–2 tablespoons hot water to loosen.

Garnish and serve

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