Maplewood-Style Orange Chicken with Crispy Batter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Golden battered chicken pieces tossed in a tangy and sweet orange sauce inspired by local favorites from Maplewood, MN. This chinese-inspired chinese ready in about 45 minutes pairs cornstarch, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 lb, cut into 1.5-inch chunks boneless skinless chicken thighs
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1 large egg
• 3/4 cup cold water
• for frying, about 3 cups vegetable oil
• 1/2 cup, fresh or bottled orange juice
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 tbsp brown sugar
• 2, minced garlic cloves
• 1 tbsp, minced ginger
• 1/4 tsp red chili flakes
• 1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry
• 2, sliced thin for garnish green onions
• 1 tsp for garnish sesame seeds

Instructions

1. Step 1: In a large bowl, whisk together 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1/2 tsp baking powder, 1 large egg, and 3/4 cup cold water until smooth to create a light batter.
2. Step 2: Toss 1 lb boneless skinless chicken thigh chunks in a little extra cornstarch to coat lightly, then dip each piece into the batter, shaking off excess.
3. Step 3: Heat about 3 cups vegetable oil in a deep pan or wok to 350°F. Fry the battered chicken in batches for 4-5 minutes until golden brown and cooked through. Drain on paper towels.
4. Step 4: In a separate saucepan, combine 1/2 cup orange juice, 2 tbsp soy sauce, 1 tbsp rice vinegar, 3 tbsp brown sugar, 2 minced garlic cloves, 1 tbsp minced ginger, and 1/4 tsp red chili flakes. Bring to a simmer over medium heat.
5. Step 5: Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook for 1-2 minutes until the sauce thickens and becomes glossy.
6. Step 6: Toss the fried chicken pieces in the orange sauce until evenly coated. Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.