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
Units
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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
