Orange Chicken

Bold seasoning, tender results, anchored by chicken with a lift of flour. Rest a few minutes before slicing so the juices stay in.

Why You'll Love This Recipe

• Crispier and brighter than the takeout version.
• Uses real orange juice and zest, not artificial flavor.
• Customize the heat to taste.
• Family-friendly and far cheaper than delivery.
• Restaurant-style sauce that actually coats.

Ingredient Notes

• Thighs stay tender; breasts dry out during the fry.
• Combining flour and cornstarch gives the lacy crunch that takeout uses.
• Fresh orange zest is non-negotiable — it carries 80% of the citrus flavor.

Ingredient Substitutions

• Air fryer at 400°F for 10–12 minutes (spritz with oil) instead of deep-frying.
• Tamari for gluten-free; use rice flour in place of all-purpose.
• Honey for sugar (use 4 tablespoons).

Equipment Needed

• Heavy-bottomed pot or Dutch oven
• Wire rack set over a sheet pan
• Slotted spoon or spider
• Instant-read or candy thermometer
• Medium saucepan

Prep Tips

• Cut chicken into uniform pieces so it cooks evenly.
• Have the sauce ready to whisk before the chicken hits the oil — the timing is tight.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 1 cup flour, 1 large egg, 1 orange juice, 1 tbsp soy sauce, 1 cup sugar, 3 cloves garlic, minced, 1 ginger. mince the garlic, and grate the ginger before you start cooking.

2. 2

   Season the chicken pieces with salt and pepper. Set up a dredging station: beaten eggs in one bowl, flour and cornstarch whisked together in another.

3. 3

   Heat the oil in the pot over medium-high heat to 350°F — a small piece of bread should sizzle and brown in 30 seconds.

4. 4

   Working in three batches, dip the chicken in egg, then dredge in the flour mixture, pressing to coat. Fry for 4–5 minutes, turning halfway, until deep golden and the interior reaches 165°F. Drain on the wire rack.

5. 5

   Meanwhile, simmer the orange juice, zest, soy sauce, sugar, vinegar, garlic, and ginger in the saucepan over medium heat for 3 minutes. Whisk in the cornstarch slurry and cook 30–60 seconds more until the sauce is glossy and coats the back of a spoon.

6. 6

   Toss the hot fried chicken in the sauce just before serving (so it stays crunchy), then plate over rice with sesame seeds and green onion.

Artsi Pro Tips

• Fry in three small batches — adding too much chicken at once drops the oil temp and gives soggy crust.
• Use fresh orange juice; bottled juice is too sweet and lacks brightness.
• Toss in sauce immediately before serving. Sauced chicken loses its crunch within minutes.

Common Mistakes

• Oil too cool — chicken absorbs grease instead of crisping. Use a thermometer.
• Tossing in sauce too far ahead, which turns crunchy crust into a soggy shell.
• Skipping the cornstarch slurry — the sauce won't cling without it.

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