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Homemade orange chicken glazed in a glossy orange sauce with sliced Fresno chilies and orange zest on top, served over jasmine rice in a white bowl.
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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