Orange Chicken
Crispy fried chicken coated in a sweet and tangy orange sauce, a classic Chinese-American dish.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp orange zest
- 1/2 tsp red pepper flakes
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
Nutrition Facts
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Instructions
Prepare the chicken: Coat each piece of chicken in cornstarch, then dip into the beaten eggs. Shake off any excess.
Fry the chicken: Heat vegetable oil in a large pan over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Make the sauce: In a separate saucepan, combine orange juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, orange zest, and red pepper flakes. Bring to a simmer over medium heat.
Thicken the sauce: Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Stir into the sauce and cook until thickened, about 2 minutes.
Combine: Add the fried chicken to the sauce, tossing gently to coat each piece evenly.
Garnish and serve: Transfer to a serving plate and garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice.
Chef's Tips
- For extra crispiness: Double-fry the chicken - fry once to cook through, then fry again at higher temperature for extra crispiness.
- Sauce consistency: If sauce is too thick, add a little water. If too thin, cook longer or add more cornstarch slurry.
- Fresh oranges: For best flavor, use freshly squeezed orange juice and fresh orange zest.
- Spice level: Adjust red pepper flakes to your preferred level of spiciness.
- Vegetable addition: Add steamed broccoli or stir-fried bell peppers for a more balanced meal.
