Orange Chicken Fries
Orange Chicken Fries
Ingredients
For the Orange Chicken Fries
- 1 1/2 pounds frozen crinkle-cut fries
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 4 cups vegetable oil, for frying
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup green onions, chopped
For the Orange Chicken Sauce
- 1 cup orange juice
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup granulated sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon orange zest
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Creamy Drizzle
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha, or to taste
- 1 tablespoon orange juice
Instructions
- 1
Prepare the Orange Chicken Sauce: In a medium saucepan, whisk together the orange juice, rice vinegar, soy sauce, granulated sugar, grated ginger, minced garlic, orange zest, and red pepper flakes. Bring to a simmer over medium heat. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens to a glossy consistency. Remove from heat and set aside.
⏱️ 8 min
- 2
Prepare the Chicken: In a shallow dish, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. In another shallow dish, beat the egg. Dip each piece of chicken into the beaten egg, then dredge in the cornstarch-flour mixture, ensuring it's fully coated. Shake off any excess.
⏱️ 5 min
- 3
Fry the Chicken: Heat 4 cups of vegetable oil in a large wok or deep pot to 350°F. Carefully add the coated chicken pieces in batches, without overcrowding the wok. Fry for 3-5 minutes per batch, or until golden brown and cooked through. Remove 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
- 4
Cook the Fries: While the chicken is frying, cook the frozen crinkle-cut fries according to package directions. This typically involves baking in an oven or air fryer until crispy and golden brown.
⏱️ 15 min•🌡️ 400
- 5
Combine and Sauce: In a large wok or very large mixing bowl, combine the cooked orange chicken and the cooked crinkle-cut fries. Pour a generous amount of the prepared orange chicken sauce over the chicken and fries. Using a spatula or large spoon, toss thoroughly until the chicken and fries are completely coated with the glossy sauce.
⏱️ 5 min
- 6
Assemble the Dish: Scoop the sauced orange chicken and fries into serving containers or a large serving platter. Sprinkle a generous amount of shredded Monterey Jack cheese evenly over the top.
⏱️ 2 min
- 7
Add Toppings and Drizzle: Evenly sprinkle the chopped green onions over the cheese. Prepare the creamy drizzle by whisking together the mayonnaise, Sriracha, and 1 tablespoon of orange juice in a small bowl. Drizzle the creamy orange-colored sauce over the entire dish.
⏱️ 2 min
- 8
Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Chicken Fries
For the Orange Chicken Fries
- 1 1/2 pounds frozen crinkle-cut fries
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 4 cups vegetable oil, for frying
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup green onions, chopped
For the Orange Chicken Sauce
- 1 cup orange juice
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup granulated sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon orange zest
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Creamy Drizzle
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha, or to taste
- 1 tablespoon orange juice
Instructions
- 1
Prepare the Orange Chicken Sauce: In a medium saucepan, whisk together the orange juice, rice vinegar, soy sauce, granulated sugar, grated ginger, minced garlic, orange zest, and red pepper flakes. Bring to a simmer over medium heat. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens to a glossy consistency. Remove from heat and set aside.
⏱️ 8 min - 2
Prepare the Chicken: In a shallow dish, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. In another shallow dish, beat the egg. Dip each piece of chicken into the beaten egg, then dredge in the cornstarch-flour mixture, ensuring it's fully coated. Shake off any excess.
⏱️ 5 min - 3
Fry the Chicken: Heat 4 cups of vegetable oil in a large wok or deep pot to 350°F. Carefully add the coated chicken pieces in batches, without overcrowding the wok. Fry for 3-5 minutes per batch, or until golden brown and cooked through. Remove 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 - 4
Cook the Fries: While the chicken is frying, cook the frozen crinkle-cut fries according to package directions. This typically involves baking in an oven or air fryer until crispy and golden brown.
⏱️ 15 min•🌡️ 400 - 5
Combine and Sauce: In a large wok or very large mixing bowl, combine the cooked orange chicken and the cooked crinkle-cut fries. Pour a generous amount of the prepared orange chicken sauce over the chicken and fries. Using a spatula or large spoon, toss thoroughly until the chicken and fries are completely coated with the glossy sauce.
⏱️ 5 min - 6
Assemble the Dish: Scoop the sauced orange chicken and fries into serving containers or a large serving platter. Sprinkle a generous amount of shredded Monterey Jack cheese evenly over the top.
⏱️ 2 min - 7
Add Toppings and Drizzle: Evenly sprinkle the chopped green onions over the cheese. Prepare the creamy drizzle by whisking together the mayonnaise, Sriracha, and 1 tablespoon of orange juice in a small bowl. Drizzle the creamy orange-colored sauce over the entire dish.
⏱️ 2 min - 8
Serve immediately and enjoy!
⏱️ 1 min