1-Preparing the Chicken: The first step is to prepare all ingredients by cutting the chicken into bite-sized pieces and setting up three bowls for flour, beaten eggs, and cornstarch. This assembly-line approach makes the coating process efficient and prevents cross-contamination. Cut your chicken breasts into uniform pieces, approximately 1-inch cubes, to ensure they all cook at the same rate. Consistency in size is key to achieving evenly cooked chicken throughout the dish.

2-Preparing the Chicken: Season your chicken pieces lightly with salt before coating them. This simple step enhances flavor from the inside out. While the sauce provides plenty of seasoning, a little salt on the chicken itself ensures every bite is perfectly seasoned, not just the exterior coated in sauce.

3-Creating the Coating: Coat the chicken pieces first in flour, then dip in eggs, and finally coat evenly with cornstarch for maximum crispiness. This three-step coating process is what creates that restaurant-quality crunch that makes this dish so special. The flour provides a base layer, the egg helps the final coating adhere, and the cornstarch creates the crispy exterior we all love.

4-Creating the Coating: For the crispiest results, shake off excess flour and egg between steps. Too much coating can become heavy and soggy rather than light and crispy. Work in small batches to ensure each piece gets proper attention and coating. Set up your workstation with the bowls in order: flour first, then eggs, then cornstarch. This logical arrangement makes the process smooth and prevents confusion.

5-Frying the Chicken: Heat vegetable oil in a deep pan to 350°F (175°C) and fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes each batch. Maintaining the correct oil temperature is crucial if it’s too low, the chicken will absorb excess oil and become greasy; if it’s too high, the outside will burn before the inside cooks through.

6-Frying the Chicken: Use a kitchen thermometer to monitor the oil temperature accurately, adjusting the heat as needed to maintain 350°F. Fry only a few pieces at a time; overcrowding the pan will lower the oil temperature dramatically and result in soggy chicken. As each batch finishes, transfer the chicken to a wire rack or paper towel-lined plate to drain excess oil. This simple step helps maintain the crispy texture until serving time.

7-Preparing the Orange Sauce: While the chicken is frying, prepare the sauce. In a separate saucepan, combine orange juice, soy sauce, brown sugar, minced garlic, and grated ginger. Simmer the sauce over medium heat until slightly thickened, approximately 5-7 minutes. Stir occasionally to prevent the sugar from burning and ensure all ingredients are well incorporated.

8-Preparing the Orange Sauce: The sauce should have a glossy appearance and coat the back of a spoon when properly thickened. If it becomes too thick, add a splash of water or orange juice to thin it slightly. The perfect consistency is somewhere between syrup and a thick glaze thick enough to coat the chicken generously but not so thick that it becomes gloppy or hard to work with.

9-Combining Chicken and Sauce: Toss the fried chicken pieces in the prepared orange sauce, ensuring each piece is fully coated. This step should be done just before serving to maintain the contrast between the crispy exterior and tender interior. If the sauce sits on the chicken too long, the coating will become soft and lose its crunch.

10-Combining Chicken and Sauce: For the best results, work in batches when combining the chicken with sauce. Add a portion of chicken to the sauce, gently toss to coat, then transfer to a serving platter. This method ensures even coating without breaking apart the crispy pieces. The residual heat from the chicken will slightly warm the sauce, creating the perfect temperature for serving.

11-Final Presentation: Serve immediately, garnished with sliced green onions or sesame seeds. The visual appeal of your dish is just as important as its taste. A sprinkle of bright green onions against the glossy orange sauce creates an attractive contrast that makes the dish even more appetizing. You can also add some additional orange zest for a pop of color and extra citrus aroma.

12-Final Presentation: Consider serving your crispy orange chicken over steamed jasmine rice, which perfectly complements the flavors and helps balance the sauce. The rice absorbs some of the sauce, creating a complete and satisfying meal. For a lighter option, you might serve it over cauliflower rice or with steamed vegetables on the side.

13-Final Presentation: Adapt the recipe by using tofu for a vegan version or an air fryer to reduce oil for a low-calorie alternative. The versatility of this recipe makes it suitable for various dietary preferences without sacrificing flavor or texture. No matter which variation you choose, the delicious combination of crispy coating and tangy orange sauce will remain the star of the show.