Orange Chicken

Orange Chicken

from twoplaidaprons.com
30 min

This homemade orange chicken tastes just as good, if not better than Chinese takeout! The chicken pieces are marinated and deep fried to crispy golden perfection and tossed in a sweet and spicy sauce full of orange flavors.

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. 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. 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. 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. 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. 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. 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. 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. 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. 9

    When the sauce is ready, add the fried chicken pieces. Stir and toss until all the chicken pieces are evenly coated.

  10. 10

    Serve immediately with white rice or fried rice and garnish with the green parts of the green onion. Enjoy!