Orange Chicken Recipe

Prep chicken

Trim excess fat from chicken thighs and cut into 1- to 1 1/4-inch bite-sized pieces. Pat pieces dry with paper towels.

In a medium bowl combine soy sauce (2 tbsp), Shaoxing wine (1 tbsp), egg, minced garlic (1 tsp), and black pepper (1 tsp). Add the chicken pieces and toss to coat. Marinate at room temperature 15 minutes or refrigerate up to 1 hour.

After marinating, set up a dredging bowl: mix cornstarch (3 tbsp) and all-purpose flour (3 tbsp) until uniform. Remove chicken from marinade, letting excess drip off, then toss pieces in the flour–cornstarch mixture until well coated. Shake off excess.

Heat neutral oil (about 1 cup) in a large skillet or wok over medium-high heat to 350°F (if using a thermometer). If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle immediately and begin to brown.

Working in a single layer and not overcrowding (do 2 batches if necessary), place chicken pieces in the hot oil and shallow-fry 3–4 minutes per side until golden brown and cooked through (internal temp ~165°F). Transfer cooked pieces to a wire rack or paper towel-lined plate to drain. Keep warm.

In a small bowl or measuring cup combine orange juice (1 cup), granulated sugar (1 tbsp), light brown sugar (2 tbsp), rice vinegar (1 tbsp), soy sauce (2 tbsp), hoisin (1 tsp), grated ginger (1 tsp), minced garlic (1 tsp), orange zest (1 tsp), and red chili flakes (1 tsp, optional). Stir until sugar mostly dissolves.

Heat a clean 12-inch skillet or wok over medium heat and add the sauce mixture. Bring to a gentle simmer, stirring occasionally, and let it reduce slightly for 2–3 minutes to concentrate flavor.

In a small cup mix cornstarch (2 tsp) with cold water (2 tsp) to make a smooth slurry. Whisk the slurry into the simmering sauce and continue to cook 1–2 minutes until sauce thickens to a glossy, lightly thickened consistency that will coat the back of a spoon. Stir in sesame oil (1 tsp) off the heat.

Return the fried chicken pieces to the skillet with the orange sauce. Toss well over medium heat for 1 minute so every piece is evenly coated and heated through. If sauce is too thick, add 1–2 tbsp water to loosen; if too thin, cook another minute to reduce.

Transfer orange chicken to a serving platter. Garnish with sliced green onions (2 tbsp), toasted sesame seeds (1 tsp), and optional orange segments or extra zest (2 tbsp). Serve immediately over steamed rice or with stir-fried vegetables.