Orange Chicken
Ingredients
- 2 pounds boneless
skinless chicken thighs, trimmed and cut into 1 inch pieces
- ¼ cup water
- ½ teaspoon Kosher salt
fine salt is okay too
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil
any neutral oil is fine
- 1 cup orange juice
about 2 to 3 oranges juiced
- 1 tablespoon orange zest
use less if you prefer it less "orange-y"
- ¼ cup ketchup
- 2 tablespoons granulated sugar
use more if your oranges are not as sweet
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
- ½ tablespoon garlic)
minced (about 1 clove
- ½ teaspoon Chinese chili pepper flakes
or 1 teaspoon crushed red pepper
- 1 stalk green onion)
thinly sliced (white and green separated
- Whole dry chili pepper)
(optional
- Oil
as needed for cooking
Directions
- 1
Marinate the chicken thighs:In a large mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.
- 2
Once the chicken has mostly absorbed the water, add the eggs and mix until well combined. Following, add the cornstarch and mix until evenly combined and no more dry cornstarch is visible. Finish by adding the oil and mixing until evenly combined.
- 3
Heat the oil:In a wok or tall pan, add about 2 to 3 inches of oil. Heat the oil until it reaches 375°F.
- 4
Prepare the sauce:While the oil is heating up, prepare the orange chicken sauce. In a bowl or large measuring cup, combine the orange juice, orange zest, ketchup, sugar, vinegar, cornstarch. Mix well and set aside. You can also have the sauce made ahead of time.
- 5
Fry the chicken:When the oil is hot, maintain the heat around 375°F. With your hand or your gloved hand, gently place the marinated chicken pieces into the hot oil, one at a time, until there's an even layer. Don't overcrowd the pan and fry in batches if needed! Fry the chicken pieces for about 4 to 5 minutes, then remove the chicken out of the oil and let it drain for about 2 to 3 minutes. While frying, occasionally stir the chicken pieces and try to break up any pieces that are stuck together.
- 6
Make sure the oil is back at 375°F and add the fried chicken pieces into the oil for a second fry. Let the chicken pieces fry for another 5 to 6 minutes, or until golden brown and crispy. Remove from the oil and let the fried chicken drain on paper towels or a rack.
- 7
Make the orange chicken:In a wok or large pan over medium heat, add a small amount of oil. Once the oil is hot, add the white parts of white parts of the green onion, minced garlic, and chili peppers. Stir fry for 10 to 15 seconds or until fragrant.
- 8
Give the prepared sauce a good mix and pour it into the wok. Increase the heat to medium high and cook the sauce until bubbly, thicker, and glossy. Make sure to stir the sauce frequently to prevent uneven thickening, especially when the sauce starts to bubble.
- 9
When the sauce is ready, add the fried chicken pieces. Stir and toss until all the chicken pieces are evenly coated.
- 10
Serve immediately with white rice or fried rice and garnish with the green parts of the green onion. Enjoy!
Orange Chicken
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About this Recipe
Dreaming of that perfect, crispy orange chicken without resorting to takeout? This homemade recipe delivers all the vibrant, sweet, and spicy flavors you crave, right in your own kitchen. Forget soggy, overly sweet versions; this recipe elevates a classic to new heights, making it a true weeknight hero.
The secret to its irresistible crunch lies in the chicken's expert preparation: a clever use of baking soda helps tenderize the chicken while the cornstarch coating creates that perfect, golden-brown crust when deep-fried. This foundation ensures each piece is perfectly crispy. Paired with a vibrant sauce that meticulously balances fresh orange juice and zest with the umami of ketchup and a subtle kick from chili flakes, it’s a symphony of sweet, tangy, and spicy flavors that genuinely rivals your favorite restaurant takeout.
Prepare for an explosion of flavor and texture! Each bite offers delightfully tender, yet incredibly crispy chicken coated in a luscious, aromatic sauce that’s both sweet and tangy, with a harmonious heat from the chili flakes. The fresh orange juice and zest truly brighten every mouthful, ensuring the citrus notes sing without being overpowering. This dish is deeply satisfying and remarkably straightforward to make, proving that restaurant-quality Orange Chicken is well within reach for any home cook.
Customization & Variations
While this recipe shines with boneless, skinless chicken thighs for optimal flavor and texture, you have flexibility with the spice and citrus levels. You can easily dial up or down the heat by adjusting the amount of Chinese chili pepper flakes, or use the alternative crushed red pepper. For a more intense citrus punch, feel free to increase the orange zest, or reduce it for a milder orange flavor. Additionally, you can tailor the sweetness by adding more granulated sugar if your fresh oranges are particularly tart.
Serve this incredible Orange Chicken over a bed of fluffy steamed rice, perhaps alongside some quickly stir-fried green vegetables, for a complete and utterly delicious meal. It's fantastic for a cozy dinner at home or as a star dish when entertaining.