Description
This vibrant Orange Chicken recipe features tender, crispy fried chicken thighs coated in a tangy, sweet orange sauce infused with garlic, ginger, and a hint of spice. Perfect served over steamed rice, this dish combines a crispy texture with a luscious citrus glaze for a delightful homemade take on a beloved Chinese-American classic.
Ingredients
Units
Scale
Chicken and Batter
- 2 lbs. boneless skinless chicken thighs, cut into bite sized pieces
- 2 tsp sesame oil
- 1 egg
- 1/3 cup corn starch
- 3 tbsp soy sauce
- Canola oil for frying
Sauce
- 1 1/2 tsp fresh orange zest
- 2 tbsp fresh orange juice
- 3 tbsp soy sauce
- 3 tbsp water
- 1/3 cup sugar
- 1/3 cup rice wine vinegar, or dry sherry
- 1/3 cup chicken broth
- 2 tbsp corn starch
- 1 tsp canola oil
- 1 1/2 tsp minced ginger
- 3 cloves garlic, finely minced
- Pinch of red pepper flakes (optional)
Garnish
- Sliced green onions
- Orange slices
Instructions
- Heat the Oil: Pour 1 to 2 inches of canola oil into a small deep fryer or a heavy bottomed pot and heat it to 375°F (190°C). This ensures the oil is hot enough to fry the chicken to a crispy golden brown.
- Prepare the Chicken Batter: In a large bowl, whisk together the sesame oil, egg, soy sauce, and ⅓ cup corn starch until a thin batter forms. Add the cut chicken pieces and toss to coat evenly. Let them rest for a few minutes while the oil heats.
- Fry the Chicken: Fry the battered chicken pieces in batches, being careful not to overcrowd the pot, until golden and cooked through. This usually takes about 4 to 5 minutes per batch. Remove and drain on a paper towel-lined plate to remove excess oil.
- Make the Sauce: In a bowl, combine the orange zest, fresh orange juice, soy sauce, water, sugar, rice wine vinegar (or dry sherry), chicken broth, and corn starch. Set this mixture aside to be used for the sauce.
- Sauté Aromatics: Heat 1 teaspoon of canola oil in a large wok or skillet over medium-high heat. Add minced ginger, garlic, and red pepper flakes if using. Stir and cook until fragrant, about 30 seconds.
- Cook the Sauce: Pour the prepared sauce mixture into the wok and cook over medium heat, stirring occasionally, until it thickens and becomes glossy, about 3 to 4 minutes.
- Combine Chicken and Sauce: Add the fried chicken pieces into the thickened sauce in the wok. Toss thoroughly to coat each piece well with the flavorful orange glaze.
- Garnish and Serve: Sprinkle sliced green onions and arrange orange slices over the finished dish for a fresh, vibrant presentation. Serve hot, ideally over steamed rice for a complete meal.
Notes
- If you don’t have a deep fryer or a heavy-bottomed pot, you can shallow fry the chicken in a skillet with a few tablespoons of canola oil. Cook on all sides until browned and crispy, then drain on paper towels.
- For a spicier kick, add more red pepper flakes to the sauce according to your preference.
- Ensure the oil is hot enough before frying to avoid greasy chicken; 375°F is optimal for frying chicken thighs.
- Fresh orange zest and juice greatly enhance the citrus flavor; avoid using artificial flavoring for the best taste.
- This dish pairs wonderfully with steamed jasmine or basmati rice to soak up the sauce.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 306 kcal
- Sugar: 12 g
- Sodium: 771 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.03 g
- Carbohydrates: 22 g
- Fiber: 0.3 g
- Protein: 32 g
- Cholesterol: 171 mg
