Ingredients
Equipment
Method
- Prepare the chicken: Pat the chicken pieces dry with paper towels and cut them into evenly sized bite-sized pieces. Season with salt, black pepper, and garlic powder.
- Prepare the coating: In one shallow bowl, whisk together the egg and milk or water. In another bowl, combine the cornstarch and flour.
- Coat the chicken: Dip each chicken piece into the egg mixture, allowing excess to drip away. Transfer to the cornstarch-flour mixture and coat thoroughly. Gently press the coating onto the chicken for a crispier crust.
- Heat the oil: Heat several inches of neutral cooking oil in a heavy-bottomed skillet or pot over medium-high heat. The oil should be hot enough that a small piece of coating bubbles immediately when added.
- Fry the chicken: Cook the chicken in batches without overcrowding the pan. Fry until golden brown, crisp, and cooked through, turning occasionally for even browning. The chicken should reach an internal temperature of 165°F (74°C).
- Drain: Transfer the cooked chicken to a wire rack set over a baking sheet or a paper towel-lined plate. Continue frying until all the chicken is cooked.
- Make the orange sauce: Add the orange juice, orange zest, brown sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes to a medium saucepan. Whisk together and bring to a gentle simmer over medium heat.
- Thicken the sauce: In a small bowl, whisk the cornstarch with the water until smooth. Slowly pour the slurry into the simmering orange sauce while whisking continuously. Cook for a few minutes until the sauce becomes glossy and thick enough to coat the back of a spoon.
- Taste and adjust: Taste the sauce and adjust as needed. Add a little rice vinegar for more tang, orange zest for stronger citrus flavor, or a small amount of soy sauce for additional savory depth.
- Combine: Place the crispy chicken in a large bowl or skillet and pour the warm orange sauce over it. Toss gently until every piece is evenly coated.
- Garnish and serve: Sprinkle with sliced green onions and sesame seeds. Add extra orange zest or thin orange slices if desired. Serve immediately with steamed white rice, fried rice, noodles, or vegetables.
Notes
Freshly squeezed orange juice and fresh orange zest provide the brightest flavor.
Cut the chicken into evenly sized pieces so everything cooks at the same rate.
Fry the chicken in batches to maintain the oil temperature and keep the coating crisp.
A wire rack is preferable to a flat plate because it allows excess oil and steam to escape.
Toss the chicken with the sauce immediately before serving for the crispiest texture.
For a gluten-free version, use certified gluten-free tamari or gluten-free soy sauce and verify that all packaged ingredients are gluten-free.
For extra heat, increase the red pepper flakes or add a small amount of chili sauce.
Leftovers can be refrigerated in an airtight container for 3–4 days. Reheat in an oven or air fryer when possible to help restore the chicken's texture.
Cut the chicken into evenly sized pieces so everything cooks at the same rate.
Fry the chicken in batches to maintain the oil temperature and keep the coating crisp.
A wire rack is preferable to a flat plate because it allows excess oil and steam to escape.
Toss the chicken with the sauce immediately before serving for the crispiest texture.
For a gluten-free version, use certified gluten-free tamari or gluten-free soy sauce and verify that all packaged ingredients are gluten-free.
For extra heat, increase the red pepper flakes or add a small amount of chili sauce.
Leftovers can be refrigerated in an airtight container for 3–4 days. Reheat in an oven or air fryer when possible to help restore the chicken's texture.