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Chinese Orange Chicken Recipe

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★★★★★

4.5 from 144 reviews

This Chinese Orange Chicken recipe features tender chicken thighs coated in a crispy batter, deep-fried to golden perfection, and smothered in a tangy, sweet, and zesty orange sauce. Garnished with sesame seeds, green onions, and a hint of red pepper flakes, it offers a perfect balance of flavors and textures reminiscent of a classic takeout favorite, made right at home.

Ingredients

Scale

Chicken and Batter

  • 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 pan size)

Orange Sauce

  • 1 large orange (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)

Garnish

  • Sesame seeds
  • Green onions (chopped)
  • Red pepper flakes

Instructions

  1. Prepare the Chicken: Cut the chicken into 1-inch cubes, ensuring uniform size for even cooking.
  2. Make the Batter: In a medium bowl, mix the all-purpose flour, cornstarch, salt, and black pepper. Add the egg, 1 tablespoon vegetable oil, and 1 ¼ cups water. Whisk until the batter is smooth and well combined.
  3. Coat and Chill: Add the chicken cubes to the batter mixture, making sure each piece is thoroughly coated. Cover the bowl and refrigerate for 30 minutes to allow the batter to set. For a quicker option, chill for at least 10 minutes.
  4. Heat Oil for Frying: In a medium saucepan or deep fryer, pour in 2 inches of vegetable oil and heat to 350˚F (177˚C). Prepare a plate lined with paper towels nearby for draining fried chicken.
  5. Deep Fry the Chicken: Working in batches of 10-15 pieces, gently add the coated chicken to the hot oil. Shake off excess batter if needed to prevent clumping. Fry for 2-3 minutes, turning halfway through, until the chicken turns a lovely golden color and is cooked through.
  6. Drain and Keep Warm: Remove the fried chicken with a slotted spoon and transfer to the paper towel-lined plate. Cover loosely with foil to keep warm while preparing the sauce.
  7. Prepare the Orange Sauce: In a medium saucepan, combine the orange juice and zest, soy sauce, rice vinegar, brown sugar, and minced garlic. Place over medium heat and bring the mixture to a low boil.
  8. Adjust Flavors: Taste the sauce and adjust the balance of sweetness, acidity, and saltiness by adding more sugar, soy sauce, or vinegar as preferred.
  9. Thicken the Sauce: Stir together cornstarch and water to create a slurry. Gradually pour the slurry into the boiling sauce while stirring constantly. Continue stirring until the sauce thickens enough to coat the back of a spoon, which can take from 30 seconds to several minutes.
  10. Combine Chicken and Sauce: Add the fried chicken pieces to the thickened orange sauce. Toss thoroughly to ensure every piece is evenly coated with the flavorful glaze.
  11. Garnish and Serve: Sprinkle with sesame seeds, chopped green onions, and red pepper flakes for a touch of heat and color. Serve immediately for best texture and taste.

Notes

  • For a lighter option, use chicken breasts instead of thighs, but adjust frying time as needed to avoid dryness.
  • Chilling the coated chicken before frying helps the batter adhere better and results in a crispier texture.
  • Adjust red pepper flakes according to your heat preference or omit for a milder flavor.
  • Ensure the oil is at the correct temperature before frying to prevent greasy or undercooked chicken.
  • Store leftovers covered in the refrigerator and reheat in a skillet to maintain crispiness; the sauce can be reheated separately if preferred.

Keywords: Chinese Orange Chicken, fried chicken, orange sauce, Asian chicken recipe, crispy chicken, takeaway style chicken

Find it online: https://ricoloranz.com/chinese-orange-chicken-recipe/