Chinese Orange Chicken
This Chinese Orange Chicken is made with crispy fried chicken coated in a sticky orange chicken sauce.
Prep Time 15 mins Cook Time 15 mins
Total Time 30 mins
Course: dinner, Main Course Cuisine: Asian, Chinese Keyword: chinese orange chicken, orange chicken
Servings: 4 servings
- 1 pound boneless skinless chicken thighs about 6 thighs, or 3 chicken breasts*
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 ¼ cups water
- 1 tablespoon vegetable oil canola, sunflower etc.
- vegetable oil for frying depending on the size of your pan
- 1 large orange you’ll need the juice and zest
- 2 tablespoons soy sauce
- ¼ cup rice vinegar or white vinegar
- ½ cup brown sugar packed
- 2 large garlic cloves minced, or 1 tsp garlic powder
- 1 tablespoon cornstarch mixed with 1 tbsp water
- sesame seeds
- green onions chopped
- red pepper flakes
Cut chicken into 1-inch cubes.
In a medium bowl, mix together the flour, cornstarch, salt and pepper. Add the egg, oil and water, whisking until smooth.
Add the chicken cubes to the mixture, making sure the chicken gets thoroughly coated. Cover and chill for 30 minutes in the fridge. (If you’re in a hurry, 10 minutes will do.)
In a medium saucepan or deep fryer, add 2 inches of oil and heat to 350˚F (177˚C). Line a plate with paper towels and set aside.
Add the marinated chicken cubes in batches of about 10-15 pieces, shaking off excess batter if needed. Deep fry for 2-3 minutes until golden, turning halfway through with a slotted spoon for even browning.**
Remove to the plate and cover with foil to keep warm while you make the sauce.
Orange Chicken Sauce
To a medium saucepan, add orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic.
Place the saucepan over medium heat and bring to a low boil. Carefully taste a few drops and adjust sugar, soy sauce and vinegar to suit your preference.
Mix the cornstarch and water in a cup to make a slurry and pour into the sauce. Stir constantly until the sauce coats the back of a spoon. (This can take as little as 30 seconds or as long as several minutes.)
Add the fried chicken and toss until the sauce coats it thoroughly.
Garnish with optional sesame seeds, green onions and red pepper flakes. Serve immediately.
* Chicken thighs are juicier and more flavorful. Chicken breasts will also work, but dry out more easily so watch carefully.
** To get crispy chicken, maintain the oil temperature as close as possible to 350°F. Any lower and the chicken will be greasy. Any higher and the outside will crispen too quickly before the inside is done. Also avoid crowding the pot/deep fryer.
Make Ahead: You can make this dish one day ahead of time and reheat in the microwave. It’s also well-suited to meal prep.
Make it gluten-free: Substitute gluten-free flour and gluten-free soy sauce or coconut aminos.