1. Prepare the Chicken

Start by cutting the chicken breasts or thighs into bite-sized pieces. Make sure the pieces are roughly the same size to ensure even cooking. Pat the chicken dry with paper towels to remove excess moisture, as this will help the batter adhere better.

In a medium-sized bowl, mix the all-purpose flour, cornstarch, salt, and black pepper. In a separate small bowl, whisk the egg and water together until smooth. Add the egg mixture to the dry ingredients and stir to combine, creating a thick batter. If needed, add a little more water to achieve a consistency similar to pancake batter.

Add the chicken pieces to the batter and stir gently to coat them evenly. The chicken should be well-coated with a thick layer of batter.

2. Fry the Chicken

Heat the vegetable oil in a large, deep skillet or wok over medium-high heat. You’ll need enough oil to submerge the chicken pieces partially. Once the oil is hot (around 350°F or 175°C), carefully drop the battered chicken pieces into the hot oil in batches, making sure not to overcrowd the pan.

Fry the chicken for 4-5 minutes, or until golden brown and crispy. Use a slotted spoon or tongs to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Continue frying the remaining chicken pieces, ensuring they cook evenly.

3. Prepare the Orange Sauce

While the chicken is frying, you can prepare the orange sauce. In a small saucepan, combine the fresh orange juice, sugar, soy sauce, rice vinegar, and sesame oil. Place the saucepan over medium heat and bring the mixture to a simmer.

Stir occasionally to dissolve the sugar. Once the mixture begins to simmer, add the minced garlic and ginger. Let the sauce simmer for 2-3 minutes, allowing the flavors to meld together.

In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring constantly. Continue to cook for another 1-2 minutes until the sauce thickens to a glossy, syrupy consistency.

If you like your sauce spicier, add the crushed red pepper flakes at this point. For extra citrus flavor, you can also add the orange zest to the sauce.

4. Combine the Chicken and Orange Sauce

Once the chicken has finished frying and the sauce is ready, it’s time to bring everything together. Add the fried chicken pieces to the saucepan with the orange sauce, tossing gently to coat the chicken evenly in the sticky, flavorful sauce.

Cook for an additional 1-2 minutes to ensure the chicken is heated through and fully coated with the sauce. Once the chicken is well-coated, remove the skillet from the heat.

5. Serve and Garnish

Transfer the Orange Chicken to a serving platter. Garnish with chopped green onions and a sprinkle of sesame seeds for added crunch and flavor. Serve the Orange Chicken over steamed rice or alongside your favorite vegetable dishes.

Enjoy the crispy, flavorful Orange Chicken while it’s hot!