Description
This classic Orange Chicken recipe features tender, crispy chicken pieces coated in a zesty and glossy orange sauce. The chicken is marinated, lightly battered, and shallow-fried to perfection before being tossed in a flavorful sauce made from soy sauce, brown sugar, vinegar, orange juice, and aromatic spices. A perfect balance of sweet, tangy, and savory flavors, served best over steamed rice.
Ingredients
Chicken Marinade
- 1 large egg
- 1 tablespoon soy sauce
- ½ teaspoon light brown sugar
- 1½ pounds boneless, skinless chicken thighs (or chicken breasts or tenderloins), cut into 1-inch pieces
Sauce
- ¼ cup soy sauce
- ½ cup (packed) light brown sugar
- ¼ cup distilled white vinegar
- ¼ cup orange juice (from 1 orange)
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1½ teaspoons sesame oil
- ¾ teaspoon crushed red pepper flakes
Coating
- 1 cup cornstarch
- ⅓ cup all-purpose flour
- Heaping ¼ teaspoon baking soda
Frying and Aromatics
- Vegetable oil (for frying, about ¼ inch depth)
- 1 tablespoon fresh minced ginger (from a 2-inch knob)
- 3 cloves garlic, minced
- 4 scallions, thinly sliced (white and green parts separated)
To Serve
- Rice, for serving
Instructions
- Marinate the chicken: In a large bowl, beat the egg, 1 tablespoon soy sauce, and ½ teaspoon light brown sugar together. Add the chicken pieces to the bowl and toss until evenly coated. Let the chicken marinate at room temperature for 30 minutes to absorb the flavors.
- Make the sauce: In a small bowl, whisk together ¼ cup soy sauce, ½ cup light brown sugar, ¼ cup distilled white vinegar, ¼ cup orange juice, 1 cup chicken broth, 2 tablespoons cornstarch, 1½ teaspoons sesame oil, and ¾ teaspoon crushed red pepper flakes. Set aside this flavorful sauce mixture.
- Coat the chicken: In a medium bowl, whisk together 1 cup cornstarch, ⅓ cup all-purpose flour, and heaping ¼ teaspoon baking soda. Sprinkle this dry mixture over the marinated chicken and toss thoroughly until each piece is covered with a dry, clumpy coating, separating the pieces for even frying.
- Fry the chicken: Line a plate with paper towels and set nearby. In a large nonstick skillet over medium-high heat, pour vegetable oil to about ¼ inch depth and heat to 350°F (175°C). Test readiness by dropping a piece of chicken into the oil; it should sizzle vigorously. Fry the chicken in three batches so as not to overcrowd the pan, cooking each batch for 4 to 5 minutes, turning once halfway, until golden brown and crispy. Transfer cooked chicken to the paper towel-lined plate to drain excess oil.
- Finish the dish: After frying, carefully drain the oil from the pan and wipe it clean with paper towels. Add about 1 tablespoon vegetable oil back to the pan and heat over medium. Add minced ginger, garlic, and the white parts of the scallions. Stir constantly and cook for about 30 seconds until fragrant without browning. Pour in the prepared sauce and bring it to a boil, cooking 2 to 3 minutes until thickened and glossy. Add the crispy fried chicken to the pan and toss to coat thoroughly with the sauce, cooking an additional 1 to 2 minutes. Sprinkle the dish with the green parts of the scallions and serve hot over steamed rice.
Notes
- For best results, use boneless, skinless chicken thighs for juicier texture; breasts or tenderloins can also be used.
- Be careful not to overcrowd the pan while frying to maintain oil temperature and crispiness.
- Adjust crushed red pepper flakes based on your desired spice level.
- Rice is recommended as the ideal accompaniment but is not included in the nutritional information.
- Nutrition facts assume 2 tablespoons of oil absorbed during frying.
