Orange Chicken
Orange Chicken
Ingredients
For the Chicken
- 1 pound chicken thighs, diced
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon white pepper
- 1 teaspoon baking powder
- 1/4 cup water
- 4 cups vegetable oil, for frying, or as needed
For the Orange Sauce
- 5 dried chilies
- 1 cup orange juice
- 2 tablespoons low-sodium soy sauce
- 1/2 cup rice vinegar
- 1 tablespoon sesame oil
- 1 cup brown sugar
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- 2 tablespoons gochujang
- 2 tablespoons ginger, grated or finely minced
- 2 tablespoons garlic, minced
Instructions
- 1
In a large bowl, combine the diced chicken thighs, all-purpose flour, 1/2 cup cornstarch, egg, salt, onion powder, white pepper, baking powder, and 1/4 cup water. Mix thoroughly until the chicken is evenly coated. Set aside.
⏱️ 5 min
- 2
Pour vegetable oil into a deep pot or Dutch oven, ensuring there is enough oil to submerge the chicken pieces. Heat the oil to 325°F.
⏱️ 5 min•🌡️ 325
- 3
Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 10-15 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Let the chicken rest for 5 minutes.
⏱️ 15 min
- 4
Increase the oil temperature to 350°F. Return the rested chicken to the hot oil and fry for an additional 3 minutes to achieve extra crispiness. Remove and drain again.
⏱️ 5 min•🌡️ 350
- 5
While the chicken is frying, prepare the sauce. Heat 1 tablespoon of olive oil in a wok or large skillet over medium heat. Add the grated ginger, minced garlic, and dried chilies. Cook, stirring frequently, until fragrant, about 1-2 minutes.
⏱️ 3 min
- 6
Add the orange juice, rice vinegar, low-sodium soy sauce, brown sugar, sesame oil, and gochujang to the wok. Bring the mixture to a boil.
⏱️ 3 min
- 7
In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Once the sauce is boiling, slowly whisk in the cornstarch slurry. Continue to stir until the sauce thickens to your desired consistency.
⏱️ 2 min
- 8
Add the crispy fried chicken to the thickened orange sauce. Toss gently to ensure all the chicken pieces are thoroughly coated. Serve immediately.
⏱️ 2 min
Kitchen Tools
Orange Chicken
For the Chicken
- 1 pound chicken thighs, diced
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon white pepper
- 1 teaspoon baking powder
- 1/4 cup water
- 4 cups vegetable oil, for frying, or as needed
For the Orange Sauce
- 5 dried chilies
- 1 cup orange juice
- 2 tablespoons low-sodium soy sauce
- 1/2 cup rice vinegar
- 1 tablespoon sesame oil
- 1 cup brown sugar
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- 2 tablespoons gochujang
- 2 tablespoons ginger, grated or finely minced
- 2 tablespoons garlic, minced
Instructions
- 1
In a large bowl, combine the diced chicken thighs, all-purpose flour, 1/2 cup cornstarch, egg, salt, onion powder, white pepper, baking powder, and 1/4 cup water. Mix thoroughly until the chicken is evenly coated. Set aside.
⏱️ 5 min - 2
Pour vegetable oil into a deep pot or Dutch oven, ensuring there is enough oil to submerge the chicken pieces. Heat the oil to 325°F.
⏱️ 5 min•🌡️ 325 - 3
Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 10-15 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Let the chicken rest for 5 minutes.
⏱️ 15 min - 4
Increase the oil temperature to 350°F. Return the rested chicken to the hot oil and fry for an additional 3 minutes to achieve extra crispiness. Remove and drain again.
⏱️ 5 min•🌡️ 350 - 5
While the chicken is frying, prepare the sauce. Heat 1 tablespoon of olive oil in a wok or large skillet over medium heat. Add the grated ginger, minced garlic, and dried chilies. Cook, stirring frequently, until fragrant, about 1-2 minutes.
⏱️ 3 min - 6
Add the orange juice, rice vinegar, low-sodium soy sauce, brown sugar, sesame oil, and gochujang to the wok. Bring the mixture to a boil.
⏱️ 3 min - 7
In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Once the sauce is boiling, slowly whisk in the cornstarch slurry. Continue to stir until the sauce thickens to your desired consistency.
⏱️ 2 min - 8
Add the crispy fried chicken to the thickened orange sauce. Toss gently to ensure all the chicken pieces are thoroughly coated. Serve immediately.
⏱️ 2 min