Servings: 6–8
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

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Ingredients

Chicken

• 2 pounds (900 g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 2 eggs, beaten
• 1 cup cornstarch
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil for frying

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Vegetables

• 4 cups broccoli florets
• 1 large red bell pepper, chopped
• 1 large onion, cut into chunks
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger

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Orange Sesame Sauce

• 1 cup orange juice (fresh preferred)
• Zest of 1 orange
• ½ cup low-sodium soy sauce
• ⅓ cup honey
• ¼ cup brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons ketchup
• 2 teaspoons sesame oil
• 1 tablespoon grated ginger
• 4 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons cold water

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Garnish

• 2 tablespoons sesame seeds
• 4 green onions, sliced
• Orange slices for serving

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Rice

• 3 cups cooked jasmine rice

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Instructions

Step 1: Prepare Chicken

Mix together:

• Cornstarch
• Flour
• Garlic powder
• Onion powder
• Salt
• Pepper

Dip chicken into beaten eggs.

Coat thoroughly with flour mixture.

Allow coated chicken to rest for 5 minutes.

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Step 2: Fry Chicken

Heat oil to 350°F (175°C).

Fry chicken in batches.

Cook 5–6 minutes until golden brown.

Drain on paper towels.

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Step 3: Cook Vegetables

Heat sesame oil.

Cook:

• onion
• garlic
• ginger

for 2 minutes.

Add:

• broccoli
• bell peppers

Cook another 4–5 minutes.

Vegetables should stay slightly crisp.

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Step 4: Make Orange Sauce

Combine:

• orange juice
• orange zest
• soy sauce
• honey
• brown sugar
• rice vinegar
• hoisin
• ketchup
• sesame oil
• garlic
• ginger

Bring to a simmer.

Mix cornstarch with cold water.

Whisk into sauce.

Cook until thick (2–3 minutes).

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Step 5: Combine

Add fried chicken.

Fold gently into sauce.

Add vegetables.

Mix carefully.

Top with:

• sesame seeds
• green onions

Serve with rice.

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Tips for Crispy Chicken

✔ Dry chicken before coating.

✔ Let coating rest 5 minutes.

✔ Fry in small batches.

✔ Don’t overcrowd the pan.

✔ Add sauce only before serving.

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Air Fryer Version

Spray coated chicken with oil.

Cook:

• 400°F
• 12–15 minutes

Flip halfway.

Sauce as directed.

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Oven Version

Bake at:

425°F

20–25 minutes.

Turn once.

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Meal Prep

Keeps:

• Refrigerator: 4 days
• Freezer: 2 months

Store sauce separately if possible.

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Nutrition (Approximate, per serving without rice)

With 1 cup cooked jasmine rice

Nutrition values are estimates and vary with ingredient brands and cooking method.

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Variations

• Add carrots, snap peas, mushrooms, or zucchini.
• Use shrimp instead of chicken.
• Substitute tofu for a vegetarian version.
• Make it spicy with 1–2 teaspoons sriracha or red pepper flakes.
• Replace honey with maple syrup for a different flavor.

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Frequently Asked Questions

Q: Can I use frozen broccoli?
Yes. Thaw and pat dry first to prevent excess moisture.

Q: Can I make it gluten-free?
Yes. Use gluten-free soy sauce (tamari), gluten-free hoisin, and replace the all-purpose flour with a gluten-free flour blend or additional cornstarch.

Q: Why isn’t my chicken crispy?
Common reasons include oil that’s too cool, overcrowding the pan, or adding the sauce too early.

Q: Can I prepare the sauce ahead of time?
Yes. Refrigerate it in an airtight container for up to 5 days. Reheat gently before tossing with the chicken.

Q: Can I freeze it?
Yes. For the best texture, freeze the fried chicken and sauce separately. Thaw overnight in the refrigerator and combine after reheating.

Q: What can I serve with it?

• Jasmine or brown rice
• Fried rice
• Lo mein noodles
• Steamed dumplings
• Egg rolls
• Asian cucumber salad

This recipe delivers a sweet, savory orange glaze with crispy chicken and tender-crisp vegetables, making it a satisfying homemade alternative to takeout.