Restaurant-Style Orange Chicken
Restaurant-Style Orange Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 egg, large
- 1/4 cup cornstarch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
For the Orange Sauce
- 1/2 cup fresh orange juice, from about 1-2 oranges
- 1 tablespoon orange zest
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar, packed
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Frying and Garnish
- 3 cups vegetable oil, for deep frying, or as needed
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the cut chicken thighs with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1 large egg, 1/4 cup cornstarch, 2 tablespoons all-purpose flour, and 1/4 teaspoon black pepper. Mix well until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the orange sauce: In a separate medium bowl, whisk together the fresh orange juice, orange zest, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1/4 cup granulated sugar, 1 tablespoon brown sugar, grated ginger, minced garlic, and red pepper flakes. In a small separate bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set aside.
⏱️ 10 min
- 3
Heat the oil for frying: In a large deep pot or Dutch oven, heat 3 cups of vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min - 4
Fry the chicken: Working in batches to avoid overcrowding the pot, carefully add the marinated chicken pieces to the hot oil. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min
- 5
Cook the orange sauce: Carefully pour out most of the frying oil from the pot, leaving about 1 tablespoon. Return the pot to medium heat. Pour in the prepared orange sauce mixture. Bring to a simmer, stirring constantly.
⏱️ 3 min
- 6
Thicken the sauce: Once the sauce is simmering, give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while whisking constantly. Continue to cook and whisk until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min
- 7
Combine chicken and sauce: Add the fried chicken pieces to the thickened orange sauce. Toss gently to coat all the chicken evenly.
⏱️ 1 min
- 8
Serve: Transfer the orange chicken to a serving platter. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed white rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Style Orange Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 egg, large
- 1/4 cup cornstarch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
For the Orange Sauce
- 1/2 cup fresh orange juice, from about 1-2 oranges
- 1 tablespoon orange zest
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar, packed
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Frying and Garnish
- 3 cups vegetable oil, for deep frying, or as needed
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the cut chicken thighs with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1 large egg, 1/4 cup cornstarch, 2 tablespoons all-purpose flour, and 1/4 teaspoon black pepper. Mix well until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the orange sauce: In a separate medium bowl, whisk together the fresh orange juice, orange zest, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1/4 cup granulated sugar, 1 tablespoon brown sugar, grated ginger, minced garlic, and red pepper flakes. In a small separate bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set aside.
⏱️ 10 min - 3
Heat the oil for frying: In a large deep pot or Dutch oven, heat 3 cups of vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min - 4
Fry the chicken: Working in batches to avoid overcrowding the pot, carefully add the marinated chicken pieces to the hot oil. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min - 5
Cook the orange sauce: Carefully pour out most of the frying oil from the pot, leaving about 1 tablespoon. Return the pot to medium heat. Pour in the prepared orange sauce mixture. Bring to a simmer, stirring constantly.
⏱️ 3 min - 6
Thicken the sauce: Once the sauce is simmering, give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while whisking constantly. Continue to cook and whisk until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min - 7
Combine chicken and sauce: Add the fried chicken pieces to the thickened orange sauce. Toss gently to coat all the chicken evenly.
⏱️ 1 min - 8
Serve: Transfer the orange chicken to a serving platter. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed white rice.
⏱️ 2 min