Orange Chicken
Orange Chicken
Ingredients
For the Orange Sauce
- 1 cup fresh orange juice, from approximately 3-4 oranges
- 1 teaspoon orange zest, from at least one orange
- 2 tablespoons rice vinegar
- 1/4 cup brown sugar, packed
- 2 garlic cloves, minced
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
For Serving and Garnish
- 4 cups cooked rice, for serving
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Dice the chicken thighs into approximately 1-inch pieces. Place the diced chicken into a medium metal bowl.
⏱️ 5 min
- 2
Add 1 teaspoon of salt and 1/4 cup of cornstarch to the chicken. Mix by hand, ensuring the chicken is thoroughly coated with the cornstarch mixture.
⏱️ 3 min
- 3
Heat 1/3 cup of canola oil in a large pan or wok over medium-high heat until shimmering.
⏱️ 2 min
- 4
Carefully add the coated chicken to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry the chicken until it is golden brown and cooked through, about 5-7 minutes per batch. Remove the fried chicken from the pan and place it on a wire rack set over a plate to drain excess oil.
⏱️ 7 min
- 5
While the chicken is frying, prepare the orange sauce. Cut approximately 3-4 oranges in half and squeeze them to extract 1 cup of fresh orange juice into a measuring cup. Add 1 teaspoon of orange zest to the orange juice.
⏱️ 5 min
- 6
In a separate medium metal bowl, combine the fresh orange juice with zest, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1/4 cup of packed brown sugar, 2 minced garlic cloves, and 2 tablespoons of cornstarch. Whisk all the sauce ingredients together until well combined and smooth.
⏱️ 5 min
- 7
Carefully pour out any remaining oil from the pan used for frying the chicken, leaving about 1 tablespoon in the pan. Pour the whisked orange sauce mixture into the pan. Cook the sauce over medium heat, whisking occasionally, until it thickens to a syrupy consistency, about 3-5 minutes.
⏱️ 5 min
- 8
Once the sauce has thickened, add the fried chicken back into the pan. Toss the chicken in the sauce until each piece is completely coated.
⏱️ 2 min
- 9
Serve the orange chicken immediately over cooked rice, garnished with sliced green onions and a sprinkle of sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Orange Sauce
- 1 cup fresh orange juice, from approximately 3-4 oranges
- 1 teaspoon orange zest, from at least one orange
- 2 tablespoons rice vinegar
- 1/4 cup brown sugar, packed
- 2 garlic cloves, minced
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
For Serving and Garnish
- 4 cups cooked rice, for serving
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Dice the chicken thighs into approximately 1-inch pieces. Place the diced chicken into a medium metal bowl.
⏱️ 5 min - 2
Add 1 teaspoon of salt and 1/4 cup of cornstarch to the chicken. Mix by hand, ensuring the chicken is thoroughly coated with the cornstarch mixture.
⏱️ 3 min - 3
Heat 1/3 cup of canola oil in a large pan or wok over medium-high heat until shimmering.
⏱️ 2 min - 4
Carefully add the coated chicken to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry the chicken until it is golden brown and cooked through, about 5-7 minutes per batch. Remove the fried chicken from the pan and place it on a wire rack set over a plate to drain excess oil.
⏱️ 7 min - 5
While the chicken is frying, prepare the orange sauce. Cut approximately 3-4 oranges in half and squeeze them to extract 1 cup of fresh orange juice into a measuring cup. Add 1 teaspoon of orange zest to the orange juice.
⏱️ 5 min - 6
In a separate medium metal bowl, combine the fresh orange juice with zest, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1/4 cup of packed brown sugar, 2 minced garlic cloves, and 2 tablespoons of cornstarch. Whisk all the sauce ingredients together until well combined and smooth.
⏱️ 5 min - 7
Carefully pour out any remaining oil from the pan used for frying the chicken, leaving about 1 tablespoon in the pan. Pour the whisked orange sauce mixture into the pan. Cook the sauce over medium heat, whisking occasionally, until it thickens to a syrupy consistency, about 3-5 minutes.
⏱️ 5 min - 8
Once the sauce has thickened, add the fried chicken back into the pan. Toss the chicken in the sauce until each piece is completely coated.
⏱️ 2 min - 9
Serve the orange chicken immediately over cooked rice, garnished with sliced green onions and a sprinkle of sesame seeds.
⏱️ 1 min