Golden, crispy chicken coated in a glossy, sweet-and-tangy orange glaze. This recipe is perfect for a cozy dinner at home when you’re craving a healthier alternative to Panda Express and pairs best with rice or noodles. 

You can use chicken thighs if you prefer, and swap in pantry staples like bottled orange juice or garlic/ginger paste in place of fresh — it’s a flexible recipe that delivers on flavor.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (about 2 lbs, I used the Kirkland brand)
• 1 cup all-purpose flour
• 2 cups cornstarch
• 2 large eggs
• 1 teaspoon soy sauce
• 1/4 teaspoon sesame oil
• Salt, to taste (use lightly since soy adds saltiness)
• Black pepper, to taste
• 1 teaspoon freshly minced garlic
• 1 teaspoon freshly minced ginger
• 1/4 teaspoon onion powder

For the Orange Glaze:

• 1/4 cup + 1 teaspoon soy sauce
• 1/3 cup fresh-squeezed orange juice (about the juice of 1 orange)
• 1/3 cup rice vinegar
• 1 cup brown sugar
• 1/2 tablespoon sesame oil
• 2 teaspoons minced fresh garlic
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon red pepper flakes
• 1/4 cup water + 3 tablespoons cornstarch (for slurry)

Other:

• Vegetable oil (for frying)
• Green onions, sesame seeds, and freshly sliced orange slices (optional, for garnish)

Instructions

1. Cut the chicken breasts into small, bite-sized pieces. Season with a light sprinkle of salt, black pepper, minced fresh garlic and ginger, soy sauce, sesame oil, and onion powder. Toss well to coat and let sit for 10–15 minutes while you prep the other ingredients.
2. In a shallow bowl, mix the flour and cornstarch with a pinch of salt and pepper.
3. In another bowl, whisk together the eggs and season lightly with salt and pepper — this will be your wet batter.
4. Dip each piece of chicken into the wet batter, let the excess drip off, then coat it in the dry flour-cornstarch mixture. Shake off any extra and place the pieces on a large flat plate or tray so they’re not piled on top of each other — this keeps them from sticking. Repeat until all the chicken is coated.
5. In a large pan or skillet over medium heat, combine the soy sauce, orange juice, rice vinegar, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Bring to a gentle simmer.
6. In a separate bowl, whisk together the cornstarch and water until smooth — this is your slurry. Slowly pour it into the glaze while stirring, and continue to cook until the sauce thickens into a glossy consistency. Then turn off the heat.
7. In a separate pan, heat oil over medium-high until hot. Fry the chicken in batches until golden and crispy — this should take about 5–7 minutes per batch. You can always break one open to check that it’s fully cooked through. Transfer to a plate lined with paper towels.
8. Add the crispy chicken directly into the pan with the glaze and toss gently until everything is well coated. Top with green onions, sesame seeds, and orange slices if you’d like, and serve with rice or noodles.

Note: This recipe is flexible. Feel free to marinate the chicken in any additional spices or aromatics you love, or swap ingredients to fit your preferences.