Orange Chicken
Orange Chicken
Ingredients
For the Marinade
- 1 1/2 pounds chicken, cut into 1-inch pieces
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 egg, large
- 2 tablespoons soy sauce
For the Batter
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 3/4 cup water
For the Sauce
- 1/2 cup orange juice
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon ketchup
- 1 tablespoon granulated sugar
- 1 teaspoon orange zest, optional
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a medium bowl, season the chicken pieces with black pepper, garlic powder, and salt. Add the egg and 2 tablespoons of soy sauce, mixing well to ensure all chicken is coated. Let the chicken marinate for 10 minutes.
⏱️ 10 min
- 2
In a separate large bowl, combine the all-purpose flour, cornstarch, and baking powder. Mix thoroughly. Divide this dry mixture in half into two separate bowls.
⏱️ 3 min
- 3
To one half of the dry mixture, add the 3/4 cup of water and whisk until a smooth wet batter forms.
⏱️ 2 min
- 4
Dip the marinated chicken pieces into the wet batter, ensuring they are fully coated. Then, transfer the wet-battered chicken to the second bowl containing the remaining dry mixture, tossing to create a rough, crispy coating.
⏱️ 5 min
- 5
Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 6
Carefully fry the coated chicken in batches, being careful not to overcrowd the pot. Fry for 4–6 minutes per batch, or until the chicken is golden brown, crispy, and cooked through. Remove the fried chicken with a slotted spoon and place it on a wire rack set over a baking sheet or on paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
Let the fried chicken rest for 5 minutes. Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil and fry for another 5 minutes to achieve extra crispiness. Remove and drain again.
⏱️ 10 min•🌡️ 375
- 8
While the chicken is frying, prepare the sauce. In a large pan or wok, sauté the minced garlic and grated ginger over medium heat until fragrant, about 1 minute.
⏱️ 2 min
- 9
Add the orange juice, 1 tablespoon of soy sauce, rice vinegar, honey, ketchup, and granulated sugar to the pan. If using, add the orange zest now. Bring the sauce to a simmer and cook, stirring occasionally, until it slightly thickens, about 3-5 minutes.
⏱️ 5 min
- 10
Add the double-fried chicken to the pan with the sauce. Toss the chicken until it is evenly coated with the orange sauce.
⏱️ 3 min
- 11
Serve immediately, optionally garnished with sesame seeds or chopped green onions.
Kitchen Tools
Nutrition Facts (per serving)
Orange Chicken
For the Marinade
- 1 1/2 pounds chicken, cut into 1-inch pieces
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 egg, large
- 2 tablespoons soy sauce
For the Batter
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 3/4 cup water
For the Sauce
- 1/2 cup orange juice
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon ketchup
- 1 tablespoon granulated sugar
- 1 teaspoon orange zest, optional
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a medium bowl, season the chicken pieces with black pepper, garlic powder, and salt. Add the egg and 2 tablespoons of soy sauce, mixing well to ensure all chicken is coated. Let the chicken marinate for 10 minutes.
⏱️ 10 min - 2
In a separate large bowl, combine the all-purpose flour, cornstarch, and baking powder. Mix thoroughly. Divide this dry mixture in half into two separate bowls.
⏱️ 3 min - 3
To one half of the dry mixture, add the 3/4 cup of water and whisk until a smooth wet batter forms.
⏱️ 2 min - 4
Dip the marinated chicken pieces into the wet batter, ensuring they are fully coated. Then, transfer the wet-battered chicken to the second bowl containing the remaining dry mixture, tossing to create a rough, crispy coating.
⏱️ 5 min - 5
Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 6
Carefully fry the coated chicken in batches, being careful not to overcrowd the pot. Fry for 4–6 minutes per batch, or until the chicken is golden brown, crispy, and cooked through. Remove the fried chicken with a slotted spoon and place it on a wire rack set over a baking sheet or on paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
Let the fried chicken rest for 5 minutes. Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil and fry for another 5 minutes to achieve extra crispiness. Remove and drain again.
⏱️ 10 min•🌡️ 375 - 8
While the chicken is frying, prepare the sauce. In a large pan or wok, sauté the minced garlic and grated ginger over medium heat until fragrant, about 1 minute.
⏱️ 2 min - 9
Add the orange juice, 1 tablespoon of soy sauce, rice vinegar, honey, ketchup, and granulated sugar to the pan. If using, add the orange zest now. Bring the sauce to a simmer and cook, stirring occasionally, until it slightly thickens, about 3-5 minutes.
⏱️ 5 min - 10
Add the double-fried chicken to the pan with the sauce. Toss the chicken until it is evenly coated with the orange sauce.
⏱️ 3 min - 11
Serve immediately, optionally garnished with sesame seeds or chopped green onions.