Restaurant-Style Orange Chicken
Restaurant-Style Orange Chicken
Ingredients
For the chicken marinade
- 1 1/2 pounds chicken thigh, boneless, skinless, cut into bite-sized pieces
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1/2 teaspoon sesame oil
- 1 egg
- 3 tablespoons cornstarch
For coating the chicken
- 1/2 cup cornstarch, as needed for coating
For deep frying
- 4 cups oil, for deep frying, such as vegetable or canola
For the orange sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon orange zest, from about 1/2 an orange
- 1/4 cup granulated sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1/2 cup fresh orange juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For garnish
- 2 stalks green onions, sliced
Instructions
- 1
In a large bowl, combine the bite-sized chicken thigh pieces with salt, white pepper, soy sauce, rice wine, sesame oil, and egg. Mix well to ensure all chicken pieces are coated. Add 3 tablespoons of cornstarch and mix until a thick batter forms around the chicken.
⏱️ 5 min
- 2
Cover the bowl and refrigerate the marinated chicken for at least 30 minutes, or up to 2 hours, to allow the flavors to meld and the cornstarch to fully hydrate.
⏱️ 30 min
- 3
While the chicken marinates, prepare the orange sauce. In a small bowl, whisk together the minced garlic, minced ginger, orange zest, granulated sugar, rice vinegar, soy sauce, and fresh orange juice. Set aside.
⏱️ 5 min
- 4
In a separate small bowl, prepare the cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Set aside.
⏱️ 1 min
- 5
Pour the additional 1/2 cup of cornstarch into a shallow dish. Take the marinated chicken pieces, one by one, and dredge them thoroughly in the cornstarch, ensuring they are fully coated. Shake off any excess.
⏱️ 5 min
- 6
Heat the oil for deep frying in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the wok, for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
Once all the chicken is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat.
⏱️ 1 min - 8
Pour the prepared orange sauce mixture into the wok. Bring to a simmer, stirring constantly. Once simmering, slowly whisk in the cornstarch slurry. Continue to cook and stir until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 3 min
- 9
Add the fried chicken pieces to the thickened orange sauce in the wok. Toss gently to coat all the chicken evenly with the sauce.
⏱️ 1 min
- 10
Serve immediately, garnished with sliced green onions. This dish pairs wonderfully with steamed white rice.
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Style Orange Chicken
For the chicken marinade
- 1 1/2 pounds chicken thigh, boneless, skinless, cut into bite-sized pieces
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1/2 teaspoon sesame oil
- 1 egg
- 3 tablespoons cornstarch
For coating the chicken
- 1/2 cup cornstarch, as needed for coating
For deep frying
- 4 cups oil, for deep frying, such as vegetable or canola
For the orange sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon orange zest, from about 1/2 an orange
- 1/4 cup granulated sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1/2 cup fresh orange juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For garnish
- 2 stalks green onions, sliced
Instructions
- 1
In a large bowl, combine the bite-sized chicken thigh pieces with salt, white pepper, soy sauce, rice wine, sesame oil, and egg. Mix well to ensure all chicken pieces are coated. Add 3 tablespoons of cornstarch and mix until a thick batter forms around the chicken.
⏱️ 5 min - 2
Cover the bowl and refrigerate the marinated chicken for at least 30 minutes, or up to 2 hours, to allow the flavors to meld and the cornstarch to fully hydrate.
⏱️ 30 min - 3
While the chicken marinates, prepare the orange sauce. In a small bowl, whisk together the minced garlic, minced ginger, orange zest, granulated sugar, rice vinegar, soy sauce, and fresh orange juice. Set aside.
⏱️ 5 min - 4
In a separate small bowl, prepare the cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Set aside.
⏱️ 1 min - 5
Pour the additional 1/2 cup of cornstarch into a shallow dish. Take the marinated chicken pieces, one by one, and dredge them thoroughly in the cornstarch, ensuring they are fully coated. Shake off any excess.
⏱️ 5 min - 6
Heat the oil for deep frying in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the wok, for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
Once all the chicken is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat.
⏱️ 1 min - 8
Pour the prepared orange sauce mixture into the wok. Bring to a simmer, stirring constantly. Once simmering, slowly whisk in the cornstarch slurry. Continue to cook and stir until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 3 min - 9
Add the fried chicken pieces to the thickened orange sauce in the wok. Toss gently to coat all the chicken evenly with the sauce.
⏱️ 1 min - 10
Serve immediately, garnished with sliced green onions. This dish pairs wonderfully with steamed white rice.