Homemade Orange Chicken
Homemade Orange Chicken
Ingredients
For the Chicken Batter
- 800 g chicken, thigh recommended for juiciness
- 1 cup tapioca starch
- 1 egg
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2-3 tablespoons water, add gradually
For the Orange Sauce
- 1 cup orange juice, freshly squeezed, highly recommended
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1/2 tablespoon garlic, minced
- 1/2 tablespoon ginger, grated
- 1 tablespoon orange zest
- 1/2 tablespoon white pepper
- 1/2-1 teaspoon chili flakes, adjust to taste
- as needed oil, for frying
- small amount oil or butter, for cooking sauce
For Serving (Optional)
- as needed white rice, cooked
- as needed sesame seeds, for garnish
- as needed green onions, chopped, for garnish
- as needed orange slices, for garnish
Instructions
- 1
Cut oranges in half and squeeze the juice into a measuring cup until 1 cup of fresh orange juice is collected.
⏱️ 5 min
- 2
In a bowl, combine the 1 cup of freshly squeezed orange juice with 1 tablespoon honey, 1/2 tablespoon minced garlic, 1/2 tablespoon grated ginger, 1/2-1 teaspoon chili flakes (to taste), 1 tablespoon sugar, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon orange zest. Stir all the sauce ingredients together until well combined. Set aside.
⏱️ 5 min
- 3
In a separate large bowl, combine 1 cup of tapioca starch, 1 egg, 1 teaspoon salt, and 1 teaspoon white pepper. Gradually add 2-3 tablespoons of water, mixing thoroughly until a smooth batter forms.
⏱️ 5 min
- 4
Add the 800 grams of chicken (thigh is recommended for juiciness) to the prepared batter. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 5 min
- 5
Heat a significant amount of oil in a deep pan or wok over medium-high heat, enough for deep frying or pan-frying to submerge the chicken. Carefully place the battered chicken pieces into the hot oil. Fry in batches if necessary to avoid overcrowding, until golden brown and crispy. Remove the fried chicken from the oil and set aside on a wire rack or paper towels to drain excess oil.
⏱️ 10 min
- 6
In a clean pan, add a small amount of oil or a pat of butter. If desired, add a little extra chopped garlic and ginger and sauté briefly until fragrant. Pour the prepared orange sauce mixture into the pan. Stir the sauce with a spatula, allowing it to heat and thicken slightly, about 2-3 minutes.
⏱️ 3 min
- 7
Add the fried chicken pieces to the pan with the sauce. Toss the chicken in the sauce until every piece is thoroughly coated.
⏱️ 2 min
- 8
Serve the orange chicken immediately over white rice. Garnish with sesame seeds, chopped green onions, and orange slices, if desired.
Kitchen Tools
Homemade Orange Chicken
For the Chicken Batter
- 800 g chicken, thigh recommended for juiciness
- 1 cup tapioca starch
- 1 egg
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2-3 tablespoons water, add gradually
For the Orange Sauce
- 1 cup orange juice, freshly squeezed, highly recommended
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1/2 tablespoon garlic, minced
- 1/2 tablespoon ginger, grated
- 1 tablespoon orange zest
- 1/2 tablespoon white pepper
- 1/2-1 teaspoon chili flakes, adjust to taste
- as needed oil, for frying
- small amount oil or butter, for cooking sauce
For Serving (Optional)
- as needed white rice, cooked
- as needed sesame seeds, for garnish
- as needed green onions, chopped, for garnish
- as needed orange slices, for garnish
Instructions
- 1
Cut oranges in half and squeeze the juice into a measuring cup until 1 cup of fresh orange juice is collected.
⏱️ 5 min - 2
In a bowl, combine the 1 cup of freshly squeezed orange juice with 1 tablespoon honey, 1/2 tablespoon minced garlic, 1/2 tablespoon grated ginger, 1/2-1 teaspoon chili flakes (to taste), 1 tablespoon sugar, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon orange zest. Stir all the sauce ingredients together until well combined. Set aside.
⏱️ 5 min - 3
In a separate large bowl, combine 1 cup of tapioca starch, 1 egg, 1 teaspoon salt, and 1 teaspoon white pepper. Gradually add 2-3 tablespoons of water, mixing thoroughly until a smooth batter forms.
⏱️ 5 min - 4
Add the 800 grams of chicken (thigh is recommended for juiciness) to the prepared batter. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 5 min - 5
Heat a significant amount of oil in a deep pan or wok over medium-high heat, enough for deep frying or pan-frying to submerge the chicken. Carefully place the battered chicken pieces into the hot oil. Fry in batches if necessary to avoid overcrowding, until golden brown and crispy. Remove the fried chicken from the oil and set aside on a wire rack or paper towels to drain excess oil.
⏱️ 10 min - 6
In a clean pan, add a small amount of oil or a pat of butter. If desired, add a little extra chopped garlic and ginger and sauté briefly until fragrant. Pour the prepared orange sauce mixture into the pan. Stir the sauce with a spatula, allowing it to heat and thicken slightly, about 2-3 minutes.
⏱️ 3 min - 7
Add the fried chicken pieces to the pan with the sauce. Toss the chicken in the sauce until every piece is thoroughly coated.
⏱️ 2 min - 8
Serve the orange chicken immediately over white rice. Garnish with sesame seeds, chopped green onions, and orange slices, if desired.