Crispy Orange Chicken

Ingredients

For the Chicken

1 pound boneless chicken thighs, cubed

For the Batter

1/2 cup cornstarch
2 tablespoons flour
1 tablespoon soy sauce
1 egg white
1 teaspoon sesame oil
1/4 teaspoon white pepper
1/3 cup water, or as needed

For the Orange Sauce

3/4 cup fresh orange juice
1/2 teaspoon orange zest
2 tablespoons soy sauce
3 tablespoons brown sugar
1 tablespoon rice vinegar
3 cloves garlic, minced

For the Slurry

1 tablespoon cornstarch
2 tablespoons water

For Garnish

as needed sesame seeds
as needed green onions, sliced

as needed frying oil

Instructions

1
Prepare the batter: In a medium bowl, combine the 1/2 cup cornstarch, 2 tablespoons flour, 1 tablespoon soy sauce, 1 egg white, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Gradually add about 1/3 cup water, whisking until the mixture forms a thick consistency, similar to pancake batter.
⏱️ 3 min
2
Coat the chicken: Add the cubed 1 pound boneless chicken thighs to the prepared batter. Toss the chicken pieces until they are fully and evenly coated.
⏱️ 2 min
3
Prepare the orange sauce: In a separate bowl or measuring cup, combine the 3/4 cup fresh orange juice, 1/2 teaspoon orange zest, 2 tablespoons soy sauce, 3 tablespoons brown sugar, 1 tablespoon rice vinegar, and 3 cloves minced garlic. Stir well to combine.
⏱️ 3 min
4
Fry the chicken: Heat enough frying oil in a large pot or deep skillet to 360°F. Carefully place the battered chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 4 to 5 minutes, or until the chicken is golden brown and crispy.
⏱️ 5 min•🌡️ 360
5
Optional double fry: For extra crispiness, remove the chicken from the oil and let it rest for 2 minutes. Then, return the chicken to the hot oil and fry again for an additional 45 to 60 seconds.
⏱️ 2 min•🌡️ 360
6
Thicken the sauce: Pour the prepared orange sauce mixture into a hot wok or large pan. Bring the sauce to a gentle simmer. In a small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. While continuously stirring the simmering sauce, gradually add the cornstarch slurry until the sauce becomes glossy and slightly thickened.
⏱️ 3 min
7
Toss and finish: Add the crispy fried chicken to the thickened sauce in the wok. Toss quickly to coat all the chicken pieces evenly. Remember to do this right before serving to maintain the chicken's crispiness.
⏱️ 1 min
8
Garnish: Transfer the Crispy Orange Chicken to a serving dish. Garnish with sesame seeds and sliced green onions as desired.
⏱️ 1 min