Spicy Szechuan Orange Chicken
Spicy Szechuan Orange Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon white pepper
For the Crispy Chicken Coating
- 1 egg, beaten
- 1/2 cup cornstarch
- 2 cups vegetable oil, for frying, or as needed
For the Szechuan Orange Sauce
- 1/2 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 1/4 cup granulated sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup chicken broth
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 5 dried red chilies, such as arbol, stems removed
- 1 teaspoon chili garlic sauce, or more to taste
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon sesame oil
For Serving
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- 4 cups steamed white rice, cooked, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 minced garlic clove, and 1/4 teaspoon white pepper. Toss to coat evenly. Cover and refrigerate to marinate for at least 15 minutes, or up to 30 minutes.
⏱️ 15 min
- 2
While the chicken marinates, prepare the Szechuan Orange Sauce. In a separate bowl, whisk together the orange juice, orange zest, granulated sugar, 1/4 cup soy sauce, 2 tablespoons rice vinegar, chicken broth, ground Szechuan peppercorns, dried red chilies, and chili garlic sauce. Set aside.
⏱️ 5 min
- 3
Prepare the crispy coating for the chicken. In one shallow bowl, add the beaten egg. In another shallow bowl, add the 1/2 cup cornstarch. Dip each marinated chicken piece first into the egg, letting excess drip off, then dredge thoroughly in the cornstarch, ensuring it's fully coated. Place coated chicken on a plate.
⏱️ 10 min
- 4
Heat 2 cups of vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F. Carefully add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350
- 5
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Add the minced ginger and garlic to the wok and sauté for 30 seconds until fragrant. Pour in the prepared Szechuan Orange Sauce mixture. Bring to a simmer, stirring constantly.
⏱️ 2 min
- 6
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Slowly whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring, until the sauce thickens to your desired consistency, about 1-2 minutes. Stir in the 1/2 teaspoon sesame oil.
⏱️ 2 min
- 7
Add the fried chicken pieces back into the wok with the thickened sauce. Toss gently to coat all the chicken evenly. Cook for another 1-2 minutes to ensure the chicken is heated through and well-coated.
⏱️ 2 min
- 8
Serve the Spicy Szechuan Orange Chicken immediately over steamed white rice. Garnish with sliced green onions and toasted sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Szechuan Orange Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon white pepper
For the Crispy Chicken Coating
- 1 egg, beaten
- 1/2 cup cornstarch
- 2 cups vegetable oil, for frying, or as needed
For the Szechuan Orange Sauce
- 1/2 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 1/4 cup granulated sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup chicken broth
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 5 dried red chilies, such as arbol, stems removed
- 1 teaspoon chili garlic sauce, or more to taste
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon sesame oil
For Serving
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- 4 cups steamed white rice, cooked, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 minced garlic clove, and 1/4 teaspoon white pepper. Toss to coat evenly. Cover and refrigerate to marinate for at least 15 minutes, or up to 30 minutes.
⏱️ 15 min - 2
While the chicken marinates, prepare the Szechuan Orange Sauce. In a separate bowl, whisk together the orange juice, orange zest, granulated sugar, 1/4 cup soy sauce, 2 tablespoons rice vinegar, chicken broth, ground Szechuan peppercorns, dried red chilies, and chili garlic sauce. Set aside.
⏱️ 5 min - 3
Prepare the crispy coating for the chicken. In one shallow bowl, add the beaten egg. In another shallow bowl, add the 1/2 cup cornstarch. Dip each marinated chicken piece first into the egg, letting excess drip off, then dredge thoroughly in the cornstarch, ensuring it's fully coated. Place coated chicken on a plate.
⏱️ 10 min - 4
Heat 2 cups of vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F. Carefully add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350 - 5
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Add the minced ginger and garlic to the wok and sauté for 30 seconds until fragrant. Pour in the prepared Szechuan Orange Sauce mixture. Bring to a simmer, stirring constantly.
⏱️ 2 min - 6
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Slowly whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring, until the sauce thickens to your desired consistency, about 1-2 minutes. Stir in the 1/2 teaspoon sesame oil.
⏱️ 2 min - 7
Add the fried chicken pieces back into the wok with the thickened sauce. Toss gently to coat all the chicken evenly. Cook for another 1-2 minutes to ensure the chicken is heated through and well-coated.
⏱️ 2 min - 8
Serve the Spicy Szechuan Orange Chicken immediately over steamed white rice. Garnish with sliced green onions and toasted sesame seeds.
⏱️ 1 min