If you’ve ever wanted to create the decadent, crispy, succulent orange chicken that’s so popular at Chinese-American restaurants, try this version in your home kitchen! The restaurant dish gets its name from a more traditional Chinese dish called orange peel chicken or tangerine chicken. In the classic version, dried tangerine peel flavors the sauce, but in the U.S., restaurant cooks tend to substitute orange juice and boil it down to a syrup. Here, we combine orange juice and fresh orange zest for a bright, citrusy sauce. Hoisin sauce and honey add just the right amount of sweetness. Taking a few extra minutes to fry the chicken a second time is key to the crispy texture. The recipe is a Yummly original created by Diana Kuan.