Restaurant-Style Orange Chicken
Restaurant-Style Orange Chicken
Ingredients
For the Chicken
- 500 g chicken thigh, boneless, skin on, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 egg
- 1 tablespoon cornstarch
- 100 g plain flour
- 100 g cornstarch
- water, just enough to achieve batter consistency
- 1/2 teaspoon baking powder
- oil, for deep frying
For the Orange Sauce
- 1/2 cup orange juice
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 tablespoon sesame oil
For Assembly and Garnish
- 2 cloves garlic, minced
- 1 inch ginger, minced
- dried chilies, a few
- green onions, sliced, for garnish
- orange zest, for garnish
- oil, small amount, for stir-frying
Instructions
- 1
Cut the 500g boneless, skin-on chicken thigh into bite-sized pieces.
⏱️ 5 min
- 2
Place the chicken pieces into a mixing bowl.
⏱️ 1 min
- 3
Add 2 tablespoons soy sauce, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon white pepper, 1 egg, and 1 tablespoon cornstarch to the chicken. Mix thoroughly until all pieces are coated.
⏱️ 3 min
- 4
Add 100g plain flour, 100g cornstarch, and 1/2 teaspoon baking powder to the chicken mixture.
⏱️ 2 min
- 5
Add just enough water to the mixture to achieve a thick batter consistency. Mix until well combined.
⏱️ 2 min
- 6
Heat oil in a wok to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 7
Carefully add the battered chicken pieces to the hot oil in batches. Deep fry until golden and crispy. This is the first fry.
⏱️ 5 min•🌡️ 180
- 8
Remove the chicken from the oil and drain well.
⏱️ 1 min
- 9
Increase the oil temperature to 200°C (400°F).
⏱️ 2 min•🌡️ 200
- 10
Return the chicken to the hotter oil for a second fry until it is extra crispy and golden brown.
⏱️ 3 min•🌡️ 200
- 11
Remove the double-fried chicken from the oil and drain thoroughly.
⏱️ 1 min
- 12
In a separate bowl, combine 1/2 cup orange juice, 1/4 cup sugar, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1/2 cup water, and 1 tablespoon sesame oil.
⏱️ 2 min
- 13
Whisk the ingredients together until well mixed.
⏱️ 1 min
- 14
Heat a clean wok with a small amount of oil.
⏱️ 1 min
- 15
Add the minced garlic, minced ginger, and a few dried chilies to the wok.
⏱️ 1 min
- 16
Stir-fry until the aromatics are fragrant.
⏱️ 1 min
- 17
Pour the prepared orange sauce mixture into the wok.
⏱️ 1 min
- 18
Bring the sauce to a boil and let it simmer until it thickens to a desired consistency.
⏱️ 3 min
- 19
Add the double-fried crispy chicken pieces to the thickened sauce in the wok.
⏱️ 1 min
- 20
Toss the chicken until each piece is thoroughly coated with the orange sauce.
⏱️ 1 min
- 21
Garnish the orange chicken with sliced green onions and fresh orange zest before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Style Orange Chicken
For the Chicken
- 500 g chicken thigh, boneless, skin on, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 egg
- 1 tablespoon cornstarch
- 100 g plain flour
- 100 g cornstarch
- water, just enough to achieve batter consistency
- 1/2 teaspoon baking powder
- oil, for deep frying
For the Orange Sauce
- 1/2 cup orange juice
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 tablespoon sesame oil
For Assembly and Garnish
- 2 cloves garlic, minced
- 1 inch ginger, minced
- dried chilies, a few
- green onions, sliced, for garnish
- orange zest, for garnish
- oil, small amount, for stir-frying
Instructions
- 1
Cut the 500g boneless, skin-on chicken thigh into bite-sized pieces.
⏱️ 5 min - 2
Place the chicken pieces into a mixing bowl.
⏱️ 1 min - 3
Add 2 tablespoons soy sauce, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon white pepper, 1 egg, and 1 tablespoon cornstarch to the chicken. Mix thoroughly until all pieces are coated.
⏱️ 3 min - 4
Add 100g plain flour, 100g cornstarch, and 1/2 teaspoon baking powder to the chicken mixture.
⏱️ 2 min - 5
Add just enough water to the mixture to achieve a thick batter consistency. Mix until well combined.
⏱️ 2 min - 6
Heat oil in a wok to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 7
Carefully add the battered chicken pieces to the hot oil in batches. Deep fry until golden and crispy. This is the first fry.
⏱️ 5 min•🌡️ 180 - 8
Remove the chicken from the oil and drain well.
⏱️ 1 min - 9
Increase the oil temperature to 200°C (400°F).
⏱️ 2 min•🌡️ 200 - 10
Return the chicken to the hotter oil for a second fry until it is extra crispy and golden brown.
⏱️ 3 min•🌡️ 200 - 11
Remove the double-fried chicken from the oil and drain thoroughly.
⏱️ 1 min - 12
In a separate bowl, combine 1/2 cup orange juice, 1/4 cup sugar, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1/2 cup water, and 1 tablespoon sesame oil.
⏱️ 2 min - 13
Whisk the ingredients together until well mixed.
⏱️ 1 min - 14
Heat a clean wok with a small amount of oil.
⏱️ 1 min - 15
Add the minced garlic, minced ginger, and a few dried chilies to the wok.
⏱️ 1 min - 16
Stir-fry until the aromatics are fragrant.
⏱️ 1 min - 17
Pour the prepared orange sauce mixture into the wok.
⏱️ 1 min - 18
Bring the sauce to a boil and let it simmer until it thickens to a desired consistency.
⏱️ 3 min - 19
Add the double-fried crispy chicken pieces to the thickened sauce in the wok.
⏱️ 1 min - 20
Toss the chicken until each piece is thoroughly coated with the orange sauce.
⏱️ 1 min - 21
Garnish the orange chicken with sliced green onions and fresh orange zest before serving.
⏱️ 1 min