Orange Chicken
Orange Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 egg, large, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 3 cups vegetable oil, for frying
For the Orange Sauce
- 1/2 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar, packed
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the chicken: In a medium bowl, whisk the egg. In another shallow dish, combine the cornstarch, flour, salt, and pepper. Dip each piece of chicken into the beaten egg, then dredge thoroughly in the cornstarch mixture, ensuring each piece is fully coated. Set aside on a plate.
⏱️ 10 min
- 2
Heat the oil: In a large deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of chicken should sizzle immediately when added.
⏱️ 5 min•🌡️ 350
- 3
Fry the chicken: Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-5 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. Repeat with remaining chicken.
⏱️ 10 min
- 4
Prepare the orange sauce: In a medium saucepan, whisk together the orange juice, orange zest, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and red pepper flakes. Bring the mixture to a simmer over medium heat.
⏱️ 5 min
- 5
Thicken the sauce: In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to cook and whisk for 1-2 minutes, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 6
Combine chicken and sauce: Add the fried chicken pieces to the thickened orange sauce. Toss gently to coat all the chicken evenly.
⏱️ 3 min
- 7
Serve: Serve the orange chicken immediately over cooked white rice. Garnish with sliced green onions and toasted sesame seeds, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 egg, large, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 3 cups vegetable oil, for frying
For the Orange Sauce
- 1/2 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar, packed
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the chicken: In a medium bowl, whisk the egg. In another shallow dish, combine the cornstarch, flour, salt, and pepper. Dip each piece of chicken into the beaten egg, then dredge thoroughly in the cornstarch mixture, ensuring each piece is fully coated. Set aside on a plate.
⏱️ 10 min - 2
Heat the oil: In a large deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of chicken should sizzle immediately when added.
⏱️ 5 min•🌡️ 350 - 3
Fry the chicken: Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-5 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. Repeat with remaining chicken.
⏱️ 10 min - 4
Prepare the orange sauce: In a medium saucepan, whisk together the orange juice, orange zest, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and red pepper flakes. Bring the mixture to a simmer over medium heat.
⏱️ 5 min - 5
Thicken the sauce: In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to cook and whisk for 1-2 minutes, until the sauce thickens to your desired consistency.
⏱️ 2 min - 6
Combine chicken and sauce: Add the fried chicken pieces to the thickened orange sauce. Toss gently to coat all the chicken evenly.
⏱️ 3 min - 7
Serve: Serve the orange chicken immediately over cooked white rice. Garnish with sliced green onions and toasted sesame seeds, if desired.
⏱️ 1 min