1Pour 1 to 2 inches of canola (or vegetable) oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.
2Pour 1 to 2 inches of canola (or vegetable) oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.
3Pour 1 to 2 inches of canola (or vegetable) oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.
4In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and ⅓ cup corn starch until a thin batter forms.
5In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and ⅓ cup corn starch until a thin batter forms.
6In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and ⅓ cup corn starch until a thin batter forms.
7Toss in the chicken pieces and let sit for a few minutes while the oil heats up.
8Toss in the chicken pieces and let sit for a few minutes while the oil heats up.
9Toss in the chicken pieces and let sit for a few minutes while the oil heats up.
10Fry the chicken in batches and drain on a paper towel lined plate.
11Fry the chicken in batches and drain on a paper towel lined plate.
12Fry the chicken in batches and drain on a paper towel lined plate.
13While the chicken is cooking, prepare the sauce.
14While the chicken is cooking, prepare the sauce.
15While the chicken is cooking, prepare the sauce.
16Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, ⅓ cup sugar, ⅓ cup rice wine vinegar (or dry sherry), ⅓ cup chicken broth and 2 tbsp corn starch in a bowl and set aside.
17Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, ⅓ cup sugar, ⅓ cup rice wine vinegar (or dry sherry), ⅓ cup chicken broth and 2 tbsp corn starch in a bowl and set aside.
18Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, ⅓ cup sugar, ⅓ cup rice wine vinegar (or dry sherry), ⅓ cup chicken broth and 2 tbsp corn starch in a bowl and set aside.
19Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat.
20Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat.
21Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat.
22Toss in the ginger, garlic and red pepper flakes (if using) and stir until fragrant, about 30 seconds.
23Toss in the ginger, garlic and red pepper flakes (if using) and stir until fragrant, about 30 seconds.
24Toss in the ginger, garlic and red pepper flakes (if using) and stir until fragrant, about 30 seconds.
25Pour in the sauce and cook over medium heat until thickened, stirring occasionally.
26Pour in the sauce and cook over medium heat until thickened, stirring occasionally.
27Pour in the sauce and cook over medium heat until thickened, stirring occasionally.
28Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce.
29Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce.
30Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce.
31Garnish with sliced green onions and orange slices.
32Garnish with sliced green onions and orange slices.
33Garnish with sliced green onions and orange slices.
small deep fryerheavy bottomed potlarge bowlpaper towel lined platelarge wokskillet
Tips
If you don’t have a deep fryer or a heavy bottomed pot, add a few tablespoons of canola oil to a skillet with high edges and cook the chicken on all sides until browned and crispy.
You can substitute rice wine vinegar with chicken broth, but it will change the flavor.
The batter for the chicken is a little thin and might not be ideal for the air fryer, but you could try it.
For a thicker breading, you could double batter the chicken by rolling them in flour and then coating again with more cornstarch slurry.
Serve over hot steamed rice if desired.
Consider pairing with Quick and Easy Fried Rice, Easy Lo Mein Noodles, Chicken Egg Rolls, Egg Drop Soup, or Sweet and Spicy Green Beans to make a complete meal.
Boneless chicken breast can be used instead of thighs and will also be moist and juicy.
You can use less sugar and add pineapple chunks for a sweet and sour flavor.
To adjust for more servings, use the 2x or 3x option on the recipe card.
If the chicken is dry, ensure not to overcook it; it only needs to be cooked to at least 165 degrees and golden brown.
If the chicken appears too dark, it might be due to the type of sesame oil used; ensure it's not dark sesame oil if you prefer a lighter color.
This recipe can be made with swerve as a sugar substitute, coconut oil instead of canola, and tamari for soy sauce for a gluten-free and lower sugar option.
You can use boneless chicken breast instead of thighs.
You can swap out the orange for lemon for a lemon chicken recipe, but pineapple might need testing.
To increase the sauce, consider doubling the sauce ingredients and adding more orange zest.