Description

Crispy, golden-brown chicken bites tossed in a glossy, homemade orange-soy glaze—tangy, sweet, and perfectly balanced. Ready in under 30 minutes, this copycat takeout favorite is simple enough for a weeknight yet impressive enough for guests.

Ingredients

Scale

For the Chicken

1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into 1″ pieces
½ cup (65 g) cornstarch
½ tsp salt
¼ tsp black pepper
2 large eggs, beaten
2–3 tbsp vegetable oil (for frying)

For the Orange Chicken Sauce

⅓ cup (80 ml) freshly squeezed orange juice (about 1 large orange)
Zest of 1 orange
¼ cup (60 ml) soy sauce (low-sodium preferred)
¼ cup (50 g) granulated sugar
2 tbsp rice vinegar (or white vinegar)
1 tbsp hoisin sauce (optional, for depth)
1 tsp sesame oil
1 clove garlic, minced
½ tsp fresh ginger, grated
1 tbsp cornstarch + 1 tbsp water (slurry)

Garnish

2 green onions, thinly sliced
1 tsp sesame seeds

Instructions

1️⃣ Prep chicken:

In a medium bowl, whisk cornstarch with salt and pepper.
Dip each chicken piece into beaten eggs, then dredge in the cornstarch mixture. Shake off any excess.

2️⃣ Fry the chicken:

Heat 2 tbsp oil in a large nonstick skillet or wok over medium-high heat.
Add chicken in a single layer (cook in batches if needed), frying 3–4 minutes per side until golden and cooked through.
Transfer to a paper-towel–lined plate; wipe out any burnt bits from the pan.

3️⃣ Make the orange sauce:

In the same skillet, lower heat to medium and add garlic and ginger. Sauté 30 seconds until fragrant.
Stir in orange juice, orange zest, soy sauce, sugar, rice vinegar, hoisin (if using), and sesame oil.
Bring to a gentle simmer, stirring to dissolve the sugar.

4️⃣ Thicken the sauce:

Stir the cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) until smooth, then pour into the sauce.
Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1–2 minutes.

5️⃣ Toss chicken in sauce:

Return the fried chicken pieces to the skillet. Toss well to coat each piece in the sticky orange glaze.

6️⃣ Garnish & serve:

Transfer to a serving plate or bowl. Sprinkle with sliced green onions and sesame seeds.
Serve immediately over steamed rice or alongside stir-fried vegetables.

Notes

Make it lighter: Bake or air-fry the coated chicken pieces at 400 °F (200 °C) for 12–15 minutes, flipping halfway, then toss in sauce.
Spice level: Stir ¼–½ tsp red pepper flakes or a dash of sriracha into the sauce for a kick.
Extra crunch: After coating in sauce, return chicken to a lightly oiled, hot skillet and quickly sear 1 minute per side to firm up the glaze.
Fruit swaps: Substitute orange juice with tangerine, mandarin, or even pineapple juice for a different citrus profile.
Advance prep: Whisk sauce ingredients (minus slurry) up to 1 day ahead; refrigerate. Bring to simmer and add slurry just before serving.
Vegetarian option: Replace chicken with firm tofu cubes—press, coat, and pan-fry the same way for a delicious meat-free version.

Prep Time: 10 min
Cook Time: 18 min