Orange Chicken
<br>This was our tried and true Orange Chicken recipe since going viral in 2023! With just a few Asian staple ingredients, you'll be able to make this dish similar, if not better, than the takeout version!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 350 -450 g chicken thighs, cut into bite-sized-pieces (you may also use boneless chicken breasts)
- 1/2 cup cornstarch
- 2 tbsp flour
- 1 tbsp soy sauce
- 1 egg white
- 1 tsp sesame oil
- 1/4 tsp ground white pepper (may substitute with black pepper)
- 1/3 cup water
- 3/4 cup fresh orange juice (store-bought also works, just avoid too much added sugars)
- 4 -6 tbsp brown sugar, according to preference (can substitute with white sugar or honey)
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar (can substitute with white vinegar)
- 1 tbsp shaoxing wine (can omit or substitute with sake or cooking wine)
- 1/2 tsp grated ginger (can substitute with 1/8 tsp ginger powder)
- 1 clove grated garlic (can substitute with 1/4 tsp garlic powder)
- 1 tbsp cornstarch, dissolved in 2 tbsp cold water
- Toasted sesame seeds
- Green onions, thinly chopped
Instructions
- 1
In a bowl, combine together all the ingredients for the batter. Whisk until you have a smooth and thin, paint-like batter consistency (If the batter is still be a bit thick, you can add more water a tablespoon at a time to reach the desired consistency).
- 2
Add in the chicken, and gently mix together until all the pieces are well coated in the batter.
- 3
Heat your oil to about 330-340 F. Once hot, deep fry the battered chicken pieces for about 5-7 minutes, or until fully cooked-through and the outside is golden. Set aside to cool and rest on a wire rack for at least 15 minutes.Double fry (optional, but highly recommended): Turn the heat to high (oil should be around 375 F), and fry the chicken for around 30-60 seconds, watching the chicken carefully to avoid burning. Once the chicken is golden brown in color, set aside to cool on a wire rack.
- 4
Mix together all the ingredients for the orange sauce. Pour the sauce into a large pan or wok and bring to a simmer over medium-heat for about one minute to dissolve the sugars.
- 5
Stirring constantly, pour in the cornstarch slurry and continue to simmer until the sauce has thickened, about 30-60 seconds.
- 6
Once thickened, add in the fried chicken pieces. Toss quickly to fully coat each chicken with the orange sauce.
- 7
Top with green onions and sesame seeds. Serve immediately, enjoy!