Restaurant-Style Orange Chicken
Restaurant-Style Orange Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, marinated (see notes)
- 1 cup cornstarch
- 1/2 cup self-rising flour
- 1/4 cup cornstarch
- 1/2 cup water, plus more as needed
- 4 cups vegetable oil, for frying
For the Orange Sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 1/2 cups orange juice, from carton
- 1/4 cup soy sauce
- 1/8 teaspoon salt
- 2 tablespoons white vinegar
- 1 tablespoon custard powder
- 1/2 cup granulated sugar
For Serving
- 4 ounces crispy white noodles
Instructions
- 1
Prepare the chicken coating (first layer): Place the 1 cup of cornstarch in a shallow dish or tray. Add the marinated chicken thigh pieces and toss until each piece is thoroughly coated with cornstarch. Set aside.
⏱️ 5 min
- 2
Prepare the chicken batter (second layer): In a medium bowl, combine the self-rising flour and 1/4 cup cornstarch. Gradually whisk in 1/2 cup water until a smooth batter forms. The consistency should be like a thin pancake batter; add a little more water if it's too thick.
⏱️ 5 min
- 3
Coat the chicken with batter: Take the cornstarch-coated chicken pieces, shaking off any excess cornstarch, and transfer them to the batter. Mix well to ensure all chicken pieces are evenly coated in the batter.
⏱️ 5 min
- 4
Heat oil for frying: Pour the 4 cups of vegetable oil into a large wok or deep, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
⏱️ 5 min•🌡️ 360
- 5
Fry the chicken: Carefully drop the battered chicken pieces into the hot oil, a few at a time, being careful not to overcrowd the wok. Fry for 4-6 minutes, or until golden brown and cooked through. Use a slotted spoon or spider to remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken.
⏱️ 10 min•🌡️ 360
- 6
Prepare the orange sauce: While the chicken is frying, heat 1 tablespoon of vegetable oil in a separate wok or large skillet over medium heat. Add the chopped garlic and ginger and sauté for 30 seconds until fragrant.
⏱️ 2 min
- 7
Continue sauce preparation: Pour in the orange juice and soy sauce. Add the tiny pinch of salt. In a small bowl, whisk together the white vinegar and custard powder until smooth, then add this mixture to the wok. Stir in the granulated sugar. Bring the sauce to a simmer, stirring constantly, and cook until it thickens and bubbles, about 3-5 minutes.
⏱️ 5 min
- 8
Combine chicken and sauce: Immediately transfer the hot, fried chicken pieces directly into the wok containing the orange sauce.
⏱️ 1 min
- 9
Toss and coat: Vigorously toss the chicken in the sauce, ensuring every piece is thoroughly coated. Cook for another 1-2 minutes to allow the sauce to cling to the chicken.
⏱️ 2 min
- 10
Serve: Place a bed of crispy white noodles on individual serving plates. Scoop the coated orange chicken from the wok and pile it onto the noodles. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, marinated (see notes)
- 1 cup cornstarch
- 1/2 cup self-rising flour
- 1/4 cup cornstarch
- 1/2 cup water, plus more as needed
- 4 cups vegetable oil, for frying
For the Orange Sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 1/2 cups orange juice, from carton
- 1/4 cup soy sauce
- 1/8 teaspoon salt
- 2 tablespoons white vinegar
- 1 tablespoon custard powder
- 1/2 cup granulated sugar
For Serving
- 4 ounces crispy white noodles
Instructions
- 1
Prepare the chicken coating (first layer): Place the 1 cup of cornstarch in a shallow dish or tray. Add the marinated chicken thigh pieces and toss until each piece is thoroughly coated with cornstarch. Set aside.
⏱️ 5 min - 2
Prepare the chicken batter (second layer): In a medium bowl, combine the self-rising flour and 1/4 cup cornstarch. Gradually whisk in 1/2 cup water until a smooth batter forms. The consistency should be like a thin pancake batter; add a little more water if it's too thick.
⏱️ 5 min - 3
Coat the chicken with batter: Take the cornstarch-coated chicken pieces, shaking off any excess cornstarch, and transfer them to the batter. Mix well to ensure all chicken pieces are evenly coated in the batter.
⏱️ 5 min - 4
Heat oil for frying: Pour the 4 cups of vegetable oil into a large wok or deep, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
⏱️ 5 min•🌡️ 360 - 5
Fry the chicken: Carefully drop the battered chicken pieces into the hot oil, a few at a time, being careful not to overcrowd the wok. Fry for 4-6 minutes, or until golden brown and cooked through. Use a slotted spoon or spider to remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken.
⏱️ 10 min•🌡️ 360 - 6
Prepare the orange sauce: While the chicken is frying, heat 1 tablespoon of vegetable oil in a separate wok or large skillet over medium heat. Add the chopped garlic and ginger and sauté for 30 seconds until fragrant.
⏱️ 2 min - 7
Continue sauce preparation: Pour in the orange juice and soy sauce. Add the tiny pinch of salt. In a small bowl, whisk together the white vinegar and custard powder until smooth, then add this mixture to the wok. Stir in the granulated sugar. Bring the sauce to a simmer, stirring constantly, and cook until it thickens and bubbles, about 3-5 minutes.
⏱️ 5 min - 8
Combine chicken and sauce: Immediately transfer the hot, fried chicken pieces directly into the wok containing the orange sauce.
⏱️ 1 min - 9
Toss and coat: Vigorously toss the chicken in the sauce, ensuring every piece is thoroughly coated. Cook for another 1-2 minutes to allow the sauce to cling to the chicken.
⏱️ 2 min - 10
Serve: Place a bed of crispy white noodles on individual serving plates. Scoop the coated orange chicken from the wok and pile it onto the noodles. Serve immediately.
⏱️ 2 min