Orange Chicken
American-Chinese favorite: crispy fried chicken tossed in a glossy sweet-and-sour orange sauce of orange juice, soy, sugar, and vinegar. Crunchy on the outside, sticky-glazed all over — irresistible over a bowl of rice.
Ingredients
- Chicken thighs · bite-size500 g
- Salt & pepper · to taste
- Egg1
- Cornstarch · for coating0.5 cup
- Flour0.25 cup
- Oil for frying · plenty
- Orange sauce
- Orange juice · 1-2 oranges0.5 cup
- Orange zest1 tsp
- Soy sauce2 tbsp
- Sugar3 tbsp
- Vinegar2 tbsp
- Minced garlic & ginger1 tbsp
- Cornstarch slurry · 1 starch + 2 water1 tbsp
- Scallion & sesame · garnish
Steps
- ⏲ 5 min
Cut the chicken into bite-size pieces, season with salt and pepper, toss with the egg, then coat well in the cornstarch and flour.
- ⏲ 8 min
Heat oil to 175C/350F and fry the chicken until golden and crisp. Fry twice for extra crunch. Drain.
- ⏲ 3 min
Fry the garlic and ginger briefly, then add the orange juice, zest, soy, sugar, and vinegar and bring to a boil.
- ⏲ 2 min
Stir in the cornstarch slurry and cook until the sauce is thick and glossy.
- ⏲ 1 min
Add the fried chicken and toss quickly to coat it all over.
- ⏲ 1 min
Scatter scallion and sesame seeds over the top and serve with rice.
Tips & Variations
Variations
- Orange shrimp: Use shrimp for a quicker version.
- Air-fryer/oven: Bake instead of frying for a lighter dish.
- Spicy: Add dried chilies or chili paste (mandarin chili style).
- Lemon chicken: Swap orange for lemon for a zestier take.
Tips
- A cornstarch-heavy coating stays crispier longer.
- Double-fry for crunch that lasts.
- Toss and serve immediately so it doesn't go soggy.
- Use fresh orange juice and zest for real citrus aroma.
- Serve over rice with a side of blanched broccoli.
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