Crispy Chinese Orange Chicken

Name: Crispy Chinese Orange Chicken
Prep time: 180 min
Total time: 180 min
Yield: 8 servings
Cuisine: Asiatique
Ingredients: 4 chicken breasts, cut into bite-sized cubes; Salt and black pepper to taste; 1 egg; 1 cup ice-cold water; ½ tsp baking powder; 2 cups all-purpose flour; 3 tbsp toasted sesame seeds; Sliced scallions (green onions) to garnish; Oil for deep frying; 2 cups water; 10 tbsp fresh orange juice; 1 cup sugar; ⅓ cup rice vinegar; 2½ tbsp soy sauce; 2 tbsp cornstarch dissolved in cold water

By Marie Lefebvre · Updated November 1, 2026

Golden, crunchy chicken pieces coated in a sticky caramelized orange sauce with a hint of rice vinegar and soy sauce — better than takeout and made entirely from scratch. Finished with toasted sesame seeds and fresh scallions, this crowd-pleasing dish is worth every minute of the marinade time.

Prep⏱️ 180 min

Servings👥 8 servings

Difficulty📊 Medium

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🛒 Ingredients

8 servings

4 chicken breasts, cut into bite-sized cubes
Salt and black pepper to taste
1 egg
1 cup ice-cold water
½ tsp baking powder
2 cups all-purpose flour
3 tbsp toasted sesame seeds
Sliced scallions (green onions) to garnish
Oil for deep frying
2 cups water
10 tbsp fresh orange juice
1 cup sugar
⅓ cup rice vinegar
2½ tbsp soy sauce
2 tbsp cornstarch dissolved in cold water

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Directions

1
Season the chicken cubes with salt and pepper and refrigerate to marinate for 2 hours.
2
Melt the sugar in a saucepan over medium heat until it turns into a golden caramel.
3
Add water, orange juice, rice vinegar, and soy sauce. Stir and bring to a boil, then remove from heat.
4
Stir in the dissolved cornstarch to thicken the sauce. Set aside.
5
Mix 1 cup of the sauce with the marinated chicken and let it rest for another hour.
6
Make the batter: whisk the egg with ice-cold water, baking powder, and a pinch of salt. Fold in 1 cup of flour until just combined — a few lumps are fine.
7
Place the remaining flour in a shallow dish. Dredge each chicken piece in dry flour first, then dip into the batter and let the excess drip off.
8
Deep fry in hot oil until deeply golden and cooked through. Drain on paper towels.
9
Toss with the remaining orange sauce, top with toasted sesame seeds and scallions. Serve immediately with steamed rice.

💡 Chef's Tip

Swap ice water for chilled sparkling water in the batter for an extra-light, airy crunch. The sauce can be made one day ahead and stored in the fridge — just warm it before serving.