Papa Tea’s Orange Chicken
Papa Tea’s Orange Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken thigh, boneless, skinless
- 1/2 tablespoon kosher salt
- 1/2 tablespoon garlic powder
- 1/2 teaspoon white or black pepper
For the Batter
- 1/2 cup corn starch
- 3/4 cup all purpose flour
- 1 1/2 tablespoons baking powder
- 3/4 cup water
For the Sauce
- 1 1/2 cups orange juice, Sunny D works!
- 1/4 cup orange concentrate
- 3 tablespoons vinegar, distilled
- 4 tablespoons sugar
- 1 tablespoon soy sauce
- 2 drops yellow food coloring, optional, for color
For the Slurry
- 2 tablespoons water
- 1 tablespoon cornstarch
- frying oil, as needed, peanut oil recommended
Instructions
- 1
Trim off fat from chicken. Slice into 1/4 inch pieces. Season with kosher salt, white or black pepper, and garlic powder. Set aside and marinade for at least 30 minutes.
⏱️ 35 min
- 2
In a large bowl, combine cornstarch, all purpose flour, baking powder, and water. Whisk together until smooth and thick consistency.
⏱️ 2 min
- 3
Add marinated chicken to the batter. Mix well until chicken is evenly coated.
⏱️ 2 min
- 4
In a bowl, mix together orange juice, orange concentrate, vinegar, sugar, and soy sauce. If using, add yellow food coloring. Mix well.
⏱️ 2 min
- 5
In a large wok, heat frying oil to 350°F. Fry battered chicken for 3-4 minutes or until the batter is firm and is a pale beige color. Remove from oil and strain. Let it cool.
⏱️ 7 min•🌡️ 350
- 6
When ready to cook, fry par-fried chicken for another 2-3 minutes at 400°F or until batter turns golden and crispy.
⏱️ 5 min•🌡️ 400
- 7
In a pan, heat as much sauce mixture as you need (I usually do half at a time). Once sauce is boiling, add the cornstarch slurry (2 tablespoons water + 1 tablespoon cornstarch, mixed) to thicken.
⏱️ 4 min
- 8
Add double-fried chicken pieces to the sauce, toss well until everything is evenly coated. Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Papa Tea’s Orange Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken thigh, boneless, skinless
- 1/2 tablespoon kosher salt
- 1/2 tablespoon garlic powder
- 1/2 teaspoon white or black pepper
For the Batter
- 1/2 cup corn starch
- 3/4 cup all purpose flour
- 1 1/2 tablespoons baking powder
- 3/4 cup water
For the Sauce
- 1 1/2 cups orange juice, Sunny D works!
- 1/4 cup orange concentrate
- 3 tablespoons vinegar, distilled
- 4 tablespoons sugar
- 1 tablespoon soy sauce
- 2 drops yellow food coloring, optional, for color
For the Slurry
- 2 tablespoons water
- 1 tablespoon cornstarch
- frying oil, as needed, peanut oil recommended
Instructions
- 1
Trim off fat from chicken. Slice into 1/4 inch pieces. Season with kosher salt, white or black pepper, and garlic powder. Set aside and marinade for at least 30 minutes.
⏱️ 35 min - 2
In a large bowl, combine cornstarch, all purpose flour, baking powder, and water. Whisk together until smooth and thick consistency.
⏱️ 2 min - 3
Add marinated chicken to the batter. Mix well until chicken is evenly coated.
⏱️ 2 min - 4
In a bowl, mix together orange juice, orange concentrate, vinegar, sugar, and soy sauce. If using, add yellow food coloring. Mix well.
⏱️ 2 min - 5
In a large wok, heat frying oil to 350°F. Fry battered chicken for 3-4 minutes or until the batter is firm and is a pale beige color. Remove from oil and strain. Let it cool.
⏱️ 7 min•🌡️ 350 - 6
When ready to cook, fry par-fried chicken for another 2-3 minutes at 400°F or until batter turns golden and crispy.
⏱️ 5 min•🌡️ 400 - 7
In a pan, heat as much sauce mixture as you need (I usually do half at a time). Once sauce is boiling, add the cornstarch slurry (2 tablespoons water + 1 tablespoon cornstarch, mixed) to thicken.
⏱️ 4 min - 8
Add double-fried chicken pieces to the sauce, toss well until everything is evenly coated. Serve hot and enjoy!
⏱️ 1 min