This Chinese-American Orange Chicken Recipe is a delightful blend of juicy, crispy chicken and a tangy, flavorful sauce that carries a hint of citrusy sweetness. Perfect for any occasion, this recipe will transform your kitchen into a mini American-Chinese eatery that you’ll want to visit again and again!
Why You’ll Love This Recipe
- Crispy and Juicy: The chicken remains tender inside while having a delightful crispy coating.
- Restaurant-Style Flavor: This recipe captures that special orange flavor found in iconic Chinese-American eateries.
- Easy and Quick: Despite its complex flavors, this dish comes together quickly and seamlessly.
- Customizable: The recipe is flexible to accommodate different tastes and dietary needs.
Ingredients You’ll Need
These simple yet essential ingredients build the foundation of our Chinese-American Orange Chicken Recipe. Each plays a vital role in ensuring the dish is richly textured and deliciously flavorful.
- Egg White: Helps the marinade cling to the chicken, ensuring a tender juicy texture.
- Dark Soy Sauce: Adds depth and color to the chicken and sauce.
- Shaoxing Wine: Imparts a subtle, authentic Asian flavor to the marinade and the sauce.
- Vodka: Aids in the texture of the coating, making it ultra-crispy.
- Cornstarch: Essential for creating that signature crispy exterior.
- Orange Zest and Juice: Key to achieving that uniquely refreshing orange flavor.
- Garlic and Ginger: These aromatics bring warmth and depth to the sauce.
- Fresh Chicken Thighs: Offers a rich, juicy bite, holding the marinade wonderfully.
Variations
This Chinese-American Orange Chicken Recipe is flexible and adaptable! Feel free to make it your own with these simple variations.
- Spicy Kick: Add red pepper flakes or a dash of sriracha for a fiery touch.
- Gluten-Free: Swap soy sauce with tamari and use gluten-free flour for the coating.
- Low-Carb Option: Use almond flour instead of regular flour in the dry coating.
How to Make Chinese-American Orange Chicken Recipe
Step 1: Marinade the Chicken
Begin by creating a flavorful marinade of egg white, soy sauce, Shaoxing wine, vodka, baking soda, and cornstarch. This mixture ensures that every chicken piece soaks up a balance of rich flavors while achieving a tender texture. Coat the chicken thoroughly and let it sit for maximum flavor infusion.
Step 2: Prepare the Dry Coating
Combine flour, additional cornstarch, baking powder, and salt. Mix this with some reserved marinade until you achieve a fine, grainy texture. This is the crucial step where texture meets flavor, ready to envelop each juicy piece of chicken.
Step 3: Cook the Sauce
Bring the sauce together by combining soy sauce, wine, vinegar, sugar, and a splash of fresh orange zest and juice. Cook with aromatics like garlic, ginger, and scallions for a fragrant base. This sauce is the crown jewel of our dish, tying all the elements harmoniously.
Step 4: Fry the Chicken
In a wok, heat oil to 350°F (177°C) and fry the coated chicken pieces until they are golden and crispy. This step gives the chicken its delightful crunch while keeping it tender inside.
Step 5: Combine and Serve
Finally, toss the fried chicken with the sauce in a skillet until every piece is generously coated. Serve immediately over steamed white rice to complement the rich, tangy flavors of this Chinese-American Orange Chicken Recipe.
Pro Tips for Making Chinese-American Orange Chicken Recipe
- Marinade Magic: Allow your chicken to marinate for at least 30 minutes for optimal flavor absorption.
- Temperature Control: Keep an even oil temperature between 325°F and 375°F to ensure a crispy texture without overcooking.
- Sauce Perfection: Simmer the sauce only until it thickens slightly to maintain the perfect consistency.
- Ingredient Freshness: Use fresh orange zest and juice to bring out the best citrusy aroma and taste.
How to Serve Chinese-American Orange Chicken Recipe
Garnishes
Top your Orange Chicken with sliced fresh scallions or a sprinkle of toasted sesame seeds for added texture and a burst of color. These toppings enhance the dish’s presentation while adding an extra layer of flavor.
Side Dishes
Pair your Chinese-American Orange Chicken with steamed white rice and broccoli. The rice absorbs the flavorful sauce, while the broccoli adds a crisp, fresh contrast that complements the main dish beautifully.
Creative Ways to Present
For a fun, interactive dining experience, serve the chicken in small lettuce cups. This not only adds a crunchy bite but also lets everyone customize their Orange Chicken parcels, making for a memorable meal.
Make Ahead and Storage
Storing Leftovers
To store leftovers, place the cooled chicken in an airtight container and refrigerate for up to 3 days. This ensures the flavors remain intact and the chicken stays moist.
Freezing
If you wish to freeze cooked chicken, skip the saucing step. Freeze the fried chicken pieces on a baking sheet until solid, then transfer them to a freezer-safe bag. They can be stored for up to 2 months.
Reheating
For best results, reheat leftover chicken in the oven at 350°F (175°C) until heated through. This helps retain the crispiness that might be lost in the fridge. Add fresh sauce just before serving to revive that delightful tang.
FAQs
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Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs provide more juiciness, chicken breast is a leaner alternative. Be sure to adjust cooking times slightly as breast meat can overcook quicker.
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What can I use as a substitute for Shaoxing wine?
Dry sherry or Mirin are great substitutes for Shaoxing wine, offering similar depth and enhancing the flavor profile of the dish beautifully.
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Can this recipe be made vegetarian?
Yes, swap out the chicken for tofu or cauliflower. Both options work wonderfully with the marinade and can be pan-fried for a delicious vegetarian twist.
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How do I prevent the chicken from getting soggy?
To maintain crispiness, avoid tossing the chicken in the sauce until right before serving. This helps keep the coating crunchy and delicious.
Final Thoughts
This Chinese-American Orange Chicken Recipe is a heartwarming and flavorful take on a classic dish. It’s a crowd-pleaser that’s both fun to make and delightful to eat. Dive into this rich experience and bring a taste of the East to your own dining table. Enjoy!
Print
Chinese-American Orange Chicken Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This Chinese-American Orange Chicken recipe features crispy, tender chicken chunks coated in a tangy, sweet orange sauce. Perfectly fried for a crunchy exterior and coated with a flavorful homemade sauce, it’s an irresistible dish that combines savory, sweet, and citrusy flavors in every bite, ideal for a quick weeknight dinner or a satisfying meal with steamed rice and broccoli.
Ingredients
For the Marinade:
- 1 large egg white
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry as a substitute)
- 2 tablespoons 80-proof vodka
- 1/4 teaspoon baking soda
- 3 tablespoons cornstarch
- 1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
For the Dry Coating:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the Sauce:
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons Chinese rice vinegar (or distilled white vinegar)
- 3 tablespoons low-sodium chicken stock
- 4 tablespoons sugar
- 1 teaspoon roasted sesame seed oil
- 2 teaspoons grated orange zest
- 1/4 cup fresh orange juice
- 1 tablespoon cornstarch
- 4 strips dried orange peel
- 2 teaspoons peanut, vegetable, or canola oil
- 2 teaspoons minced garlic (about 2 medium cloves)
- 2 teaspoons minced fresh ginger (about 1-inch piece)
- 2 teaspoons thinly sliced scallion bottoms
To Finish:
- 2 quarts peanut, canola, or vegetable oil for deep frying
- Steamed white rice for serving
- Steamed broccoli for serving
Instructions
- Prepare the Marinade: In a large bowl, beat the egg white until lightly foamy. Add soy sauce, Shaoxing wine, and vodka, whisking to combine. Set aside half of this marinade in a small bowl. To the large bowl, add baking soda and cornstarch, whisk until mixed. Add chicken pieces and turn to coat thoroughly. Cover with plastic wrap and marinate for at least 15 minutes.
- Make the Dry Coating: In a large bowl, whisk together flour, cornstarch, baking powder, and salt until homogenous. Add the reserved marinade and whisk until the mixture forms coarse, mealy clumps. Set aside.
- Prepare the Sauce: Combine soy sauce, Shaoxing wine, vinegar, chicken stock, sugar, sesame oil, orange zest and juice, and cornstarch in a small bowl. Stir with a fork until the cornstarch dissolves completely and no lumps remain. Add dried orange peel and set aside.
- Sauté Aromatics and Combine Sauce: In a large skillet, heat oil, garlic, ginger, and scallion bottoms over medium heat. Cook, stirring, until fragrant and soft, about 3 minutes. Pour in the prepared sauce, scraping up any sugar or starch residue. Cook until it boils and thickens, about 1 minute. Transfer sauce to a bowl to stop cooking but leave the skillet for later use.
- Deep Fry the Chicken: Heat oil in a wok or Dutch oven to 350°F (177°C). Working one piece at a time, coat chicken in the dry mixture, pressing to adhere, then carefully lower into hot oil. Cook until golden brown and crispy, about 4 minutes. Remove with a spider or slotted spoon and drain on paper towels.
- Combine Chicken with Sauce: Return fried chicken to the skillet, pour the sauce over, and toss to coat thoroughly. Serve immediately over steamed white rice with broccoli.
Notes
- Shaoxing wine can be found in most Asian markets. Dry sherry works as a substitute.
- If boneless, skinless chicken thighs aren’t available, you can debone chicken breasts using a guide.
- Dried orange peel is available at Chinese grocery stores, or make your own by drying orange peels at 275°F for about 45 minutes.
- Maintain oil temperature of around 350°F to ensure crispy chicken; adjust flame as needed.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 430 kcal
- Sugar: 15g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
