Making Orange Chicken Faster Than A Restaurant | But Faster

This is probably the fastest homemade orange chicken meal you will ever see in your life. Welcome to the new series But Faster.



  • 1 cup (200g) rice

  • 1 cup (237ml) water


  • 1.5 lbs (680g) boneless skinless chicken thighs

  • Generous Salt to Taste

  • Pinch White Pepper

  • 3/4 cup (115g) AP Flour

  • 3/4 cup (115g) corn starch

Sauce & Assembly:

  • 1 teaspoon (4g) toasted sesame oil

  • 1 teaspoon (4g) vegetable oil

  • 6 cloves garlic, grated

  • 2-inch knob ginger, grated

  • 2 red Fresno chilies, finely diced

  • 3/4 cup (180ml) white vinegar

  • 1/3 cup (80ml) soy sauce

  • 3/4 cup (165g) sugar

  • 1/4 cup (60ml) water

  • Zest & Juice of 1 large orange

  • Splash of Shaoxing Wine

  • 1 tablespoon (8g) cornstarch plus 1 tablespoon water

  • Green Onion for garnish, thinly sliced

  • Cooked Rice



  1. Before cooking the rice, wash thoroughly 2x.

  2. Place into a rice cooker and add water. (You can also use a pressure cooker and cut the cooking time in half, about 15 min.)

  3. Cook until rice is fully cooked.


  1. Cut your chicken thighs into bite-size pieces, around 1”, place in a bowl, and season them with salt and pepper.

  2. In a separate large bowl, combine flour and corn starch mix thoroughly. Place your chicken pieces in the corn starch and coat them thoroughly.

  3. Get a two-inch depth batch of fry oil in a pot heat it to 350F. Fry your chicken in batches to avoid overcrowding the pot; cook until golden brown for about 5 - 6 minutes.

  4. Remove chicken and transfer to a paper towel-lined tray.

Sauce & Assembly:

  1. In a medium-size pot, add sesame oil and vegetable oil and set over medium; once hot, add your ginger and garlic and saute until toasted, about 2 minutes.

  2. Add orange juice, vinegar, soy sauce, water, Shaoxing wine, and orange zest; bring the sauce to a boil, then reduce to a simmer. While the sauce is reducing, prepare your slurry by mixing cornstarch and 1 tablespoon of water in a small mixing bowl until fully combined.

  3. Once your sauce has reduced and slightly thickened, about 2 minutes, add your slurry and continue to heat until thickened. Then remove from the heat and stir in your garlic and fresno chili.

  4. Add your fried chicken to a large heat proof bowl, and toss with all of the sauce, or less if desired, ensuring the chicken gets completely coated.

  5. Serve your chicken over rice, optionally garnished with green onion