Asian Orange Chicken

Asian Orange Chicken


  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large egg
  • 3 tablespoons water
  • 2 cups vegetable oil (for frying)
  • 1 cup orange juice


  • Cut the chicken into 1-inch cubes. Set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, and pepper. In another small bowl, beat the egg with the water until well combined. Add the egg mixture to the dry ingredients and stir until just combined. The batter should be thick but still pourable.
  • Heat the vegetable oil in a wok or deep fryer to 375°F (190°C). Working in batches, dip the chicken pieces into the batter, allowing any excess to drip off before adding them to the hot oil. Fry for about 2-3 minutes or until golden brown and crispy.
  • Remove the fried chicken from the oil and drain on paper towels. Repeat with remaining chicken pieces.
  • In a separate saucepan, whisk together the orange juice, brown sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a boil over medium-high heat. Reduce the heat to low and let it simmer for about 5 minutes or until slightly thickened.
  • Add the fried chicken to the orange sauce and toss gently to coat evenly. Serve immediately over steamed rice.