Description
Indulge in the delightful taste of homemade Orange Chicken, a dish that rivals your favorite Chinese takeout! This recipe features tender chicken pieces marinated and deep-fried to crispy perfection, then coated in a luscious sweet and spicy orange sauce. Whether you’re hosting a family dinner or enjoying a casual meal, this zesty dish brings a vibrant burst of flavor to your table.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- ¼ cup water
- ½ teaspoon Kosher salt (fine salt is okay too)
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- 1 cup orange juice (about 2 to 3 oranges juiced)
- 1 tablespoon orange zest (use less if you prefer it less 'orange-y')
- ¼ cup ketchup
- 2 tablespoons granulated sugar (use more if your oranges are not as sweet)
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
- ½ tablespoon garlic (minced (about 1 clove))
- ½ teaspoon Chinese chili pepper flakes (or 1 teaspoon crushed red pepper)
- 1 stalk green onion (thinly sliced (white and green separated))
- Whole dry chili pepper (optional)
- Oil (as needed for cooking)
Instructions
- In a large mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.
- Once the chicken has mostly absorbed the water, add the eggs and mix until well combined. Following this, add the cornstarch and mix until evenly combined, ensuring no dry cornstarch remains visible. Finish by adding the oil and mixing until evenly combined.
- In a wok or tall pan, add about 2 to 3 inches of oil. Heat it until it reaches 375°F.
- While heating oil, prepare your orange chicken sauce. In a bowl or large measuring cup, combine orange juice, orange zest, ketchup, sugar, vinegar, and cornstarch. Mix well and set aside.
- When the oil is hot enough at 375°F, gently place marinated chicken pieces into the hot oil one at a time until there’s an even layer—avoid overcrowding. Fry these pieces for about 4 to 5 minutes before removing them from oil to drain for about 2 to 3 minutes. Occasionally stir while frying to break up any stuck pieces.
- Ensure oil returns to 375°F before adding fried chicken pieces for a second fry. Let them fry for another 5 to 6 minutes until golden brown and crispy. Remove from oil to drain on paper towels or a rack.
- In a wok or large pan over medium heat, add a small amount of oil. Once heated, add white parts of green onion, minced garlic, and chili peppers. Stir fry for about 10 to 15 seconds until fragrant.
- Give your prepared sauce a good mix before pouring it into the wok. Increase heat to medium-high until bubbly and thicker; stir frequently to prevent uneven thickening.
- When ready, add fried chicken pieces into the sauce. Stir gently until all pieces are evenly coated.
- Serve your delicious orange chicken immediately with white rice or fried rice. Garnish with green parts of green onion for an added touch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg