Some nights, takeout just doesn’t cut it. This orange chicken hits all the same notes — crispy, sticky, sweet, and tangy — but with fresh orange juice, Fresno chilies, and just enough kick to keep it interesting. The egg-white and soy marinade gives the chicken that light, crisp coating that holds up perfectly under the glaze.
Serve it over jasmine rice and you’ve got a restaurant-style plate that’s somehow better than delivery, and faster than you think.
Orange Chicken with Fresno Chilies
Ingredients
Chicken
- 1½ lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 egg white added directly, not beaten
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- Neutral oil canola, vegetable, or peanut for frying
Sauce
- ½ cup white sugar
- ¾ cup distilled white vinegar
- ⅓ cup tamari or soy sauce
- ¼ cup water
- Juice and zest of 2 oranges
- 1 Tbsp cornstarch + 1 Tbsp water slurry
- 4 cloves garlic minced
- 1 inch fresh ginger grated
- 1 red Fresno chili thinly sliced
Garnish
- Sliced green onions
- Toasted sesame seeds
- Extra orange zest
Instructions
Marinate the Chicken
- Combine chicken, egg white, soy sauce, and sesame oil. Mix well until coated and slightly sticky.
- Let marinate for 10–15 minutes while preparing the coating.
Coat the Chicken
- In a separate bowl, mix cornstarch, flour, salt, and pepper.
- Toss marinated chicken in the dry mix until fully coated.
- Let it rest 5–10 minutes to help the coating set.
Fry
- Heat 1–1½ inches of oil to 350 °F (175 °C).
- Fry chicken in small batches for 4–5 minutes, until golden and crisp.
- Drain on a rack or paper towel.
- (Optional: double fry for 30 seconds at 375 °F for extra crunch.)
Make the Sauce
- In a wok or saucepan, combine sugar, vinegar, tamari, water, and orange juice/zest.
- Bring to a simmer and whisk until the sugar dissolves.
- Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and turns glossy.
- Turn off the heat, then immediately stir in garlic, ginger, and Fresno chili.
- The residual heat keeps them bright, spicy, and fragrant.
Combine
- Add the fried chicken to the warm sauce. Toss until fully coated and glossy.
Serve
- Serve immediately over steamed jasmine rice.
- Garnish with green onions, sesame seeds, and a sprinkle of orange zest.
Jasmine Rice (Quick Method)
- Rinse 1 cup jasmine rice until the water runs mostly clear.
- Add 1¼ cups water, ½ tsp salt, and ½ tsp oil or butter.
- Bring to a boil, cover, and simmer on low 12–15 min.
- Rest covered 10 min, then fluff.
Video
@jefsmk Orange Chicken, but fresh. Real orange juice, Fresno chilies, crispy chicken breast — tangy, sweet, with just the right burn. 🍊🔥 Better than takeout. #OrangeChicken #FresnoChili #SmekerBuilt #HomeChef #FromScratch
♬ Smell of Good Food - Naiara Costa Da Silva