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In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 minced garlic clove, and 1/4 teaspoon white pepper. Toss to coat evenly. Cover and refrigerate to marinate for at least 15 minutes, or up to 30 minutes.

While the chicken marinates, prepare the Szechuan Orange Sauce. In a separate bowl, whisk together the orange juice, orange zest, granulated sugar, 1/4 cup soy sauce, 2 tablespoons rice vinegar, chicken broth, ground Szechuan peppercorns, dried red chilies, and chili garlic sauce. Set aside.

Prepare the crispy coating for the chicken. In one shallow bowl, add the beaten egg. In another shallow bowl, add the 1/2 cup cornstarch. Dip each marinated chicken piece first into the egg, letting excess drip off, then dredge thoroughly in the cornstarch, ensuring it's fully coated. Place coated chicken on a plate.

Heat 2 cups of vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F. Carefully add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.

Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Add the minced ginger and garlic to the wok and sauté for 30 seconds until fragrant. Pour in the prepared Szechuan Orange Sauce mixture. Bring to a simmer, stirring constantly.

In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Slowly whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring, until the sauce thickens to your desired consistency, about 1-2 minutes. Stir in the 1/2 teaspoon sesame oil.

Add the fried chicken pieces back into the wok with the thickened sauce. Toss gently to coat all the chicken evenly. Cook for another 1-2 minutes to ensure the chicken is heated through and well-coated.

Serve the Spicy Szechuan Orange Chicken immediately over steamed white rice. Garnish with sliced green onions and toasted sesame seeds.


In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 minced garlic clove, and 1/4 teaspoon white pepper. Toss to coat evenly. Cover and refrigerate to marinate for at least 15 minutes, or up to 30 minutes.

While the chicken marinates, prepare the Szechuan Orange Sauce. In a separate bowl, whisk together the orange juice, orange zest, granulated sugar, 1/4 cup soy sauce, 2 tablespoons rice vinegar, chicken broth, ground Szechuan peppercorns, dried red chilies, and chili garlic sauce. Set aside.

Prepare the crispy coating for the chicken. In one shallow bowl, add the beaten egg. In another shallow bowl, add the 1/2 cup cornstarch. Dip each marinated chicken piece first into the egg, letting excess drip off, then dredge thoroughly in the cornstarch, ensuring it's fully coated. Place coated chicken on a plate.

Heat 2 cups of vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F. Carefully add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.

Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Add the minced ginger and garlic to the wok and sauté for 30 seconds until fragrant. Pour in the prepared Szechuan Orange Sauce mixture. Bring to a simmer, stirring constantly.

In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Slowly whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring, until the sauce thickens to your desired consistency, about 1-2 minutes. Stir in the 1/2 teaspoon sesame oil.

Add the fried chicken pieces back into the wok with the thickened sauce. Toss gently to coat all the chicken evenly. Cook for another 1-2 minutes to ensure the chicken is heated through and well-coated.

Serve the Spicy Szechuan Orange Chicken immediately over steamed white rice. Garnish with sliced green onions and toasted sesame seeds.
