Crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy orange sauce, perfect for a flavorful weeknight or special occasion meal.

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 cup all-purpose flour

1/2 cup cornstarch

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp black pepper

2 large eggs, beaten

Vegetable oil for frying (about 2 cups)

1 cup orange juice (freshly squeezed or store-bought)

1/2 cup sugar

2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp cornstarch, mixed with 2 tbsp water

1/2 tsp garlic powder

1/4 tsp ginger powder (or freshly grated ginger)

Zest of 1 orange

Optional: 1/2 tsp red pepper flakes (for a spicy kick)

Garnish (optional): Sesame seeds, chopped green onions

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In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
Dip chicken pieces into beaten eggs, then coat in the flour mixture. Set aside on a plate.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Fry chicken in batches for 4–5 minutes until golden and crispy. Drain on paper towels.
In a small saucepan, combine orange juice, sugar, soy sauce, rice vinegar, garlic powder, ginger powder, and orange zest. Bring to a simmer over medium heat.
Stir in the cornstarch-water mixture and cook until sauce thickens, about 2-3 minutes. Add red pepper flakes if using.
Toss crispy chicken pieces in the orange sauce until evenly coated.
Serve over rice or steamed vegetables. Garnish with sesame seeds and chopped green onions if desired.

Chicken thighs stay juicier than breasts.

For gluten-free, use gluten-free flour and tamari instead of soy sauce.

Add vegetables like bell peppers or broccoli for extra nutrition.

To keep chicken crispy when reheating, use a skillet instead of microwave.

Can bake chicken at 425°F (220°C) for 20-25 minutes as a healthier alternative to frying.