Crispy Orange Chicken
Crispy Orange Chicken
Ingredients
For the Chicken
- 2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
For the Batter
- 3/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2/3 cup water
For Frying
- 4 cups vegetable oil, for deep frying, as needed
For the Orange Sauce
- 1 cup orange juice, freshly squeezed or good quality
- 1/2 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
For Garnish (Optional)
- 1 teaspoon orange zest
- 1 teaspoon sesame seeds
- 2 tablespoons green onions, thinly sliced
Instructions
- 1
Prepare the chicken: Place the cut chicken thighs into a large bowl. Season with salt and garlic powder, then mix thoroughly by hand (wearing a glove if desired) until each piece is evenly coated.
⏱️ 5 min
- 2
Make the batter: To the seasoned chicken, add the cornstarch, all-purpose flour, baking soda, and 2/3 cup water. Mix by hand until each chicken piece is fully coated in the wet batter. Set aside.
⏱️ 5 min
- 3
Heat the oil: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350
- 4
First fry: Carefully add the battered chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4 to 5 minutes per batch, or until the chicken is lightly golden and cooked through. Remove the chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 5
Second fry: Once all chicken has been fried once, return all the chicken to the hot oil for a second fry. Fry for 3 to 4 minutes, or until the chicken achieves a deep golden-brown color and a crispy texture. Remove the chicken from the oil and place it back on the wire rack.
⏱️ 10 min•🌡️ 350
- 6
Prepare the orange sauce: While the chicken is frying, whisk together the orange juice, granulated sugar, rice vinegar, soy sauce, grated fresh ginger, minced garlic, and optional red pepper flakes in a medium saucepan. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min - 7
Thicken the sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the simmering orange sauce, whisking constantly until the sauce thickens to your desired consistency. Remove from heat.
⏱️ 3 min - 8
Combine and serve: Add the crispy fried chicken to the saucepan with the orange sauce. Toss gently until all the chicken pieces are evenly coated. Serve immediately, garnished with orange zest, sesame seeds, and sliced green onions, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Orange Chicken
Ingredients
For the Chicken
- 2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
For the Batter
- 3/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2/3 cup water
For Frying
- 4 cups vegetable oil, for deep frying, as needed
For the Orange Sauce
- 1 cup orange juice, freshly squeezed or good quality
- 1/2 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
For Garnish (Optional)
- 1 teaspoon orange zest
- 1 teaspoon sesame seeds
- 2 tablespoons green onions, thinly sliced
Instructions
- 1
Prepare the chicken: Place the cut chicken thighs into a large bowl. Season with salt and garlic powder, then mix thoroughly by hand (wearing a glove if desired) until each piece is evenly coated.
⏱️ 5 min - 2
Make the batter: To the seasoned chicken, add the cornstarch, all-purpose flour, baking soda, and 2/3 cup water. Mix by hand until each chicken piece is fully coated in the wet batter. Set aside.
⏱️ 5 min - 3
Heat the oil: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350 - 4
First fry: Carefully add the battered chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4 to 5 minutes per batch, or until the chicken is lightly golden and cooked through. Remove the chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 5
Second fry: Once all chicken has been fried once, return all the chicken to the hot oil for a second fry. Fry for 3 to 4 minutes, or until the chicken achieves a deep golden-brown color and a crispy texture. Remove the chicken from the oil and place it back on the wire rack.
⏱️ 10 min•🌡️ 350 - 6
Prepare the orange sauce: While the chicken is frying, whisk together the orange juice, granulated sugar, rice vinegar, soy sauce, grated fresh ginger, minced garlic, and optional red pepper flakes in a medium saucepan. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min - 7
Thicken the sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the simmering orange sauce, whisking constantly until the sauce thickens to your desired consistency. Remove from heat.
⏱️ 3 min - 8
Combine and serve: Add the crispy fried chicken to the saucepan with the orange sauce. Toss gently until all the chicken pieces are evenly coated. Serve immediately, garnished with orange zest, sesame seeds, and sliced green onions, if desired.
⏱️ 2 min