Sharmaine Orange Chicken
Sharmaine Orange Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 3 cups vegetable oil, for frying
For the Orange Sauce
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
For Garnish and Serving
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- 4 cups cooked white rice, for serving
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the orange sauce. In a medium saucepan, whisk together the orange juice, orange zest, 1/4 cup soy sauce, 2 tablespoons rice vinegar, granulated sugar, brown sugar, grated ginger, minced garlic, and red pepper flakes. Bring to a simmer over medium heat, stirring until the sugars dissolve.
⏱️ 8 min
- 3
In a small bowl, whisk together the 2 tablespoons cornstarch and 2 tablespoons water to create a slurry. Pour the slurry into the simmering orange sauce, whisking constantly. Continue to cook and whisk until the sauce thickens to your desired consistency, about 2-3 minutes. Remove from heat and set aside.
⏱️ 5 min
- 4
After the chicken has marinated, prepare the breading. In a shallow dish, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. In another shallow dish, beat the egg.
⏱️ 5 min
- 5
Dredge each piece of marinated chicken first in the beaten egg, allowing excess to drip off, then transfer to the cornstarch-flour mixture, ensuring it's fully coated. Set the breaded chicken aside on a plate.
⏱️ 7 min
- 6
Heat 3 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Fry the chicken in batches, being careful not to overcrowd the pan, for 4-6 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to transfer the fried chicken to a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350
- 7
Once all the chicken is fried, return the orange sauce to low heat if it has cooled. Add the fried chicken to the saucepan with the orange sauce and toss gently to coat all the pieces evenly.
⏱️ 2 min
- 8
Serve the Sharmaine Orange Chicken immediately over cooked white rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sharmaine Orange Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 3 cups vegetable oil, for frying
For the Orange Sauce
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
For Garnish and Serving
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
- 4 cups cooked white rice, for serving
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the orange sauce. In a medium saucepan, whisk together the orange juice, orange zest, 1/4 cup soy sauce, 2 tablespoons rice vinegar, granulated sugar, brown sugar, grated ginger, minced garlic, and red pepper flakes. Bring to a simmer over medium heat, stirring until the sugars dissolve.
⏱️ 8 min - 3
In a small bowl, whisk together the 2 tablespoons cornstarch and 2 tablespoons water to create a slurry. Pour the slurry into the simmering orange sauce, whisking constantly. Continue to cook and whisk until the sauce thickens to your desired consistency, about 2-3 minutes. Remove from heat and set aside.
⏱️ 5 min - 4
After the chicken has marinated, prepare the breading. In a shallow dish, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. In another shallow dish, beat the egg.
⏱️ 5 min - 5
Dredge each piece of marinated chicken first in the beaten egg, allowing excess to drip off, then transfer to the cornstarch-flour mixture, ensuring it's fully coated. Set the breaded chicken aside on a plate.
⏱️ 7 min - 6
Heat 3 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Fry the chicken in batches, being careful not to overcrowd the pan, for 4-6 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to transfer the fried chicken to a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350 - 7
Once all the chicken is fried, return the orange sauce to low heat if it has cooled. Add the fried chicken to the saucepan with the orange sauce and toss gently to coat all the pieces evenly.
⏱️ 2 min - 8
Serve the Sharmaine Orange Chicken immediately over cooked white rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min