Classic Orange Chicken
Classic Orange Chicken
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil, for frying
For the Orange Sauce
- 1 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, optional
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- 4 cups cooked white rice, for serving
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a shallow dish, whisk the beaten egg. In another shallow dish, combine the 1/2 cup cornstarch, all-purpose flour, salt, and black pepper. Dredge each chicken piece first in the egg, allowing excess to drip off, then coat thoroughly in the flour mixture, shaking off any extra.
⏱️ 10 min
- 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of chicken should sizzle vigorously when added.
⏱️ 5 min•🌡️ 350
- 3
Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 4 to 6 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon or tongs and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350
- 4
While the chicken fries, prepare the orange sauce. In a medium saucepan, whisk together the orange juice, orange zest, soy sauce, rice vinegar, granulated sugar, brown sugar, grated ginger, minced garlic, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring occasionally.
⏱️ 5 min
- 5
In a small bowl, whisk together the 2 tablespoons of cornstarch with the cold water to create a slurry. Pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to cook and whisk for 1 to 2 minutes, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 6
Add the fried chicken pieces to the thickened orange sauce. Toss gently to ensure all chicken is evenly coated. Serve immediately over cooked white rice, garnished with sesame seeds and sliced green onions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Orange Chicken
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil, for frying
For the Orange Sauce
- 1 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, optional
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- 4 cups cooked white rice, for serving
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a shallow dish, whisk the beaten egg. In another shallow dish, combine the 1/2 cup cornstarch, all-purpose flour, salt, and black pepper. Dredge each chicken piece first in the egg, allowing excess to drip off, then coat thoroughly in the flour mixture, shaking off any extra.
⏱️ 10 min - 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of chicken should sizzle vigorously when added.
⏱️ 5 min•🌡️ 350 - 3
Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 4 to 6 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon or tongs and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350 - 4
While the chicken fries, prepare the orange sauce. In a medium saucepan, whisk together the orange juice, orange zest, soy sauce, rice vinegar, granulated sugar, brown sugar, grated ginger, minced garlic, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring occasionally.
⏱️ 5 min - 5
In a small bowl, whisk together the 2 tablespoons of cornstarch with the cold water to create a slurry. Pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to cook and whisk for 1 to 2 minutes, until the sauce thickens to your desired consistency.
⏱️ 2 min - 6
Add the fried chicken pieces to the thickened orange sauce. Toss gently to ensure all chicken is evenly coated. Serve immediately over cooked white rice, garnished with sesame seeds and sliced green onions.
⏱️ 3 min