Description
Orange Chicken is a delightful dish that brings the heart of Chinese cuisine into your kitchen. This recipe features tender, crispy chicken enveloped in a sweet and tangy orange sauce that rivals any takeout option. Perfect for impressing guests or enjoying a cozy weeknight dinner, it’s easy to make with just a handful of ingredients. In under 30 minutes, you can whip up this delicious meal that will leave your family and friends asking for more. Serve it over fluffy rice or noodles for an unforgettable experience that beautifully balances flavor and texture.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- ¼ cup water
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil
- 1 cup orange juice
- 1 tablespoon orange zest
- ¼ cup ketchup
- 2 tablespoons granulated sugar
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
- ½ tablespoon garlic (minced)
- ½ teaspoon Chinese chili pepper flakes
- 1 stalk green onion (thinly sliced; white and green separated)
- Whole dry chili pepper (optional)
- Oil (as needed for cooking)
Instructions
- 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.
- Once the chicken has mostly absorbed the water, add the eggs and mix until well combined. Add the cornstarch and mix until no more dry cornstarch is visible. Finish by adding the oil and mix until evenly combined.
- In a wok or tall pan, add about 2 to 3 inches of oil. Heat the oil until it reaches 375°F.
- While the oil heats up, prepare the sauce by combining orange juice, orange zest, ketchup, sugar, vinegar, and cornstarch in a bowl. Mix well and set aside.
- When the oil is hot, maintain heat around 375°F. Gently place marinated chicken pieces into hot oil one at a time; avoid overcrowding. Fry for about 4 to 5 minutes, then remove chicken and let drain for 2 to 3 minutes.
- Ensure oil returns to 375°F, then fry chicken pieces again for an additional 5 to 6 minutes, or until golden brown and crispy. Remove from oil and let drain on paper towels or a rack.
- In a wok over medium heat, add a small amount of oil. Once hot, add white parts of green onion, minced garlic, and chili peppers. Stir-fry for 10 to 15 seconds until fragrant.
- Give prepared sauce a good mix and pour into wok. Increase heat to medium-high; cook sauce until bubbly and glossy, stirring frequently.
- Add fried chicken pieces into wok and stir until all pieces are evenly coated.
- Serve immediately with white rice or fried rice, garnished with green parts of green onion.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 18g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg