Orange Chicken
This homemade orange chicken ruins takeout for good – crispy, saucy, packed with real orange flavor, and ready in just 30 minutes.
Equipment
- Large Mixing Bowls x2
- Knife
- Cutting Board
- Tongs or Slotted Spoon
- Deep Skillet
- Microplane or Grater
- Wire Rack(optional)
- Paper Towels
- Measuring Spoons
- Small Bowl
- Thermometer(optional)
Ingredients
Orange Chicken
- Chicken Thighs(boneless, skinless)1 ½ lb
- All-purpose Flour½ cup
- Cornstarch(or cornflour)½ cup
- Eggs(large)2 pcs
- Salt1 tsp
- Black Pepper½ tsp
- Neutral Oil (Canola, Vegetable or Sunflower)(for frying)2 cups
Orange Sauce
- Orange Juice¾ cup
- Orange Zest(from 1 orange)1 tbsp
- Sugar½ cup
- Soy Sauce¼ cup
- Rice Vinegar(or white vinegar)2 tbsp
- Garlic Powder(or 2 cloves minced garlic)½ tsp
- Fresh Ginger(finely grated)1 tsp
- Red Chili Flakes(optional)½ tsp
- Cornstarch(optional)1 tbsp
- Cold Water(optional if using cornstarch)2 tbsp
Garnish (optional)
- Green Onions(optional)
- Sesame Seeds(optional)
Instructions
- Whisk eggs, salt, and black pepper together in a large bowl until smooth.
- Cut chicken into 1 inch bite-size pieces. Add to the egg mixture and toss until evenly coated.
- Mix cornstarch and flour together in a separate large bowl.
- Transfer chicken to the dry coating using tongs or slotted spoon, letting excess egg drip off first. Toss until each piece is evenly coated.
- Heat oil in a deep skillet over medium-high heat to 350°F – oil should be about 1½ inches deep. Fry chicken in batches for 4-5 minutes until golden brown and cooked through (internal temperature should reach 165°F). Drain on a wire rack or paper towel-lined plate.
- Carefully pour off most of leftover oil and remove any burnt bits. Add all the sauce ingredients except the cornstarch and water to the same skillet and bring to a simmer over medium heat. Cook for 2-3 minutes, stirring occasionally, until slightly reduced.
- If you prefer a thicker glaze, mix cornstarch with cold water until smooth. Stir into the simmering sauce and cook for about 30 seconds until it thickens to a glossy consistency.
- Return chicken to the skillet and toss briefly until every piece is evenly coated in sauce.
- Top with sliced green onions and sesame seeds if desired. Serve immediately while hot and crispy.
Notes
- Pat chicken dry before cutting – wet chicken means the coating won't stick properly.
- Try to cut chicken pieces to a similar size so everything cooks evenly in the oil.
- Let chicken sit in the egg wash for a minute before moving it to the dry mix – it helps the coating go on much more evenly.
- Always let the excess egg drip off before tossing in the dry mix – rushing this step leads to a clumpy, uneven crust.
- Don't overcrowd the skillet when frying – work in batches to keep the oil temperature stable.
- No thermometer? Drop a small piece of coated chicken into the oil – if it sizzles immediately, you're ready to fry.
- Drain the fried chicken on a wire rack rather than paper towels if you can – it keeps the crust crispy on all sides.
- Don't walk away from the sauce – the sugar can catch quickly if the heat is too high.
- Zest the orange before juicing it – much easier that way.
- If you're making the cornstarch slurry, always mix it with cold water, never warm – warm water causes it to clump.
Nutrition Information
Serving Size: 204 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 353 kcal | 18% |
| Protein | 23.4 g | 47% |
| Fat | 11.3 g | 17% |
| Saturated | 3.2 g | 16% |
| Unsaturated | 7.2 g | 18% |
| Trans | 0.1 g | |
| Carbohydrate | 38.8 g | 13% |
| Dietary Fiber | 0.7 g | 3% |
| Sugars | 19.4 g | 22% |
| Sodium | 709 mg | 31% |
| Cholesterol | 167 mg | 56% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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