Classic Orange Chicken
Classic Orange Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1 egg, large, whisked
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Orange Sauce
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup soy sauce, low-sodium
- 2 tablespoons rice vinegar
- 1/4 cup light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
For Serving (Optional)
- 2 green onions, sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Prepare the chicken: Pat chicken pieces dry with paper towels. In a medium bowl, whisk the egg. In a separate shallow bowl, combine the 1/4 cup cornstarch, salt, and black pepper. Dip each chicken piece into the whisked egg, allowing excess to drip off, then dredge thoroughly in the cornstarch mixture, ensuring it's fully coated.
⏱️ 10 min
- 2
Prepare the orange sauce ingredients: Zest one orange to get 1 tablespoon of zest, then juice the oranges to get 1 cup of fresh orange juice. Mince the garlic and grate the fresh ginger. In a small bowl, whisk together the 1 tablespoon of cornstarch with the 2 tablespoons of water to create a slurry; set aside.
⏱️ 5 min
- 3
Fry the chicken: Heat the vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350-375°F. Carefully add chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes per batch, or until golden brown and cooked through. Remove the fried chicken with a slotted spoon or tongs and place on a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 360
- 4
Make the orange sauce: Carefully drain all but 1 tablespoon of oil from the wok/skillet. Reduce heat to medium. Add the grated ginger, minced garlic, and red pepper flakes to the pan and sauté for 30 seconds until fragrant. Pour in the fresh orange juice, orange zest, soy sauce, rice vinegar, and light brown sugar. Bring the mixture to a gentle simmer, stirring until the sugar is dissolved.
⏱️ 5 min
- 5
Thicken the sauce: Give the cornstarch slurry a quick stir and then slowly whisk it into the simmering sauce. Continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens to your desired consistency. It should be glossy and able to coat the back of a spoon.
⏱️ 2 min - 6
Combine and serve: Add the fried chicken pieces back into the wok with the thickened orange sauce. Toss gently to ensure all chicken pieces are evenly coated. Serve immediately over steamed rice, garnished with sliced green onions and toasted sesame seeds, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Orange Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1 egg, large, whisked
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Orange Sauce
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup soy sauce, low-sodium
- 2 tablespoons rice vinegar
- 1/4 cup light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
For Serving (Optional)
- 2 green onions, sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Prepare the chicken: Pat chicken pieces dry with paper towels. In a medium bowl, whisk the egg. In a separate shallow bowl, combine the 1/4 cup cornstarch, salt, and black pepper. Dip each chicken piece into the whisked egg, allowing excess to drip off, then dredge thoroughly in the cornstarch mixture, ensuring it's fully coated.
⏱️ 10 min - 2
Prepare the orange sauce ingredients: Zest one orange to get 1 tablespoon of zest, then juice the oranges to get 1 cup of fresh orange juice. Mince the garlic and grate the fresh ginger. In a small bowl, whisk together the 1 tablespoon of cornstarch with the 2 tablespoons of water to create a slurry; set aside.
⏱️ 5 min - 3
Fry the chicken: Heat the vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350-375°F. Carefully add chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes per batch, or until golden brown and cooked through. Remove the fried chicken with a slotted spoon or tongs and place on a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 360 - 4
Make the orange sauce: Carefully drain all but 1 tablespoon of oil from the wok/skillet. Reduce heat to medium. Add the grated ginger, minced garlic, and red pepper flakes to the pan and sauté for 30 seconds until fragrant. Pour in the fresh orange juice, orange zest, soy sauce, rice vinegar, and light brown sugar. Bring the mixture to a gentle simmer, stirring until the sugar is dissolved.
⏱️ 5 min - 5
Thicken the sauce: Give the cornstarch slurry a quick stir and then slowly whisk it into the simmering sauce. Continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens to your desired consistency. It should be glossy and able to coat the back of a spoon.
⏱️ 2 min - 6
Combine and serve: Add the fried chicken pieces back into the wok with the thickened orange sauce. Toss gently to ensure all chicken pieces are evenly coated. Serve immediately over steamed rice, garnished with sliced green onions and toasted sesame seeds, if desired.
⏱️ 3 min