Orange Chicken: 1 Secret for Incredible Crispy Flavor

Set wire cooling racks over a baking sheet or parchment/wax paper.

Whisk together the sauce ingredients in a large saucepan and set aside. Ensure ingredients are cool so cornstarch is not activated.

Combine flour, ½ cup cornstarch, and baking soda in a large bowl.

Cut chicken into 2-inch pieces and pat dry. Season with salt and pepper and sprinkle with 2 tablespoons of cornstarch.

Whisk eggs vigorously in a medium bowl until air pockets form. Add chicken and toss to coat.

Remove a few pieces of chicken at a time, letting excess egg drip off. Transfer to the cornstarch/flour mixture and toss to coat.

Transfer coated chicken to a plate and repeat until all chicken is coated.

Heat oil in a large pot or deep fryer to 365° F. Use enough oil to cover chicken by about three-quarters.

Fry chicken in batches, leaving room around each piece for crispiness. Flip once the bottom of the chicken is crisp, about 2-3 minutes per side. Adjust heat as needed.

Use a slotted spatula to transfer fried chicken to wire cooling racks.

Heat the sauce mixture over medium-high heat and bring to a boil. Once thickened, remove from heat.

If desired, transfer sauce to a large mixing bowl to make tossing the chicken easier.

Add the crispy orange chicken to the sauce and toss to coat well.

Serve over white rice or vegetable fried rice. Garnish with green onions and serve this homemade orange chicken.