Easy Perfect Orange Chicken
Skip the takeout and create this sweet, tangy, and crispy orange chicken at home. This recipe delivers restaurant-quality flavor faster and fresher, using simple ingredients and easy-to-follow instructions for a guaranteed success.
Equipment
- Large bowl
- Medium saucepan
- Small bowl
- Whisk
- Large, deep pot or Dutch oven
- Thermometer
- Slotted spoon
- Wire rack
- Paper towels
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg, beaten
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup orange juice, fresh squeezed
- ¼ cup rice vinegar
- ¼ cup low sodium soy sauce
- ¼ cup granulated sugar
- 2 tablespoons packed brown sugar
- 1 tablespoon orange zest
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- Vegetable oil, for frying about 3-4 cups
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Orange slices, for garnish
Instructions
- In a large bowl, combine the chicken pieces, beaten egg, cornstarch, flour, salt, and pepper. Mix well until the chicken is evenly coated.
- Let the chicken marinate for at least 15 minutes at room temperature, or up to an hour in the refrigerator.
- In a medium saucepan, whisk together the orange juice, rice vinegar, soy sauce, granulated sugar, brown sugar, orange zest, sesame oil, ginger, garlic, and red pepper flakes (if using).
- In a small bowl, combine the cornstarch and water to create a slurry.
- Bring the orange sauce mixture to a simmer over medium heat. Slowly whisk in the cornstarch slurry. Continue to simmer, stirring constantly, until the sauce has thickened to your desired consistency, about 2-3 minutes. Taste and adjust seasonings if needed.
- Remove the sauce from the heat and set aside.
- Pour enough vegetable oil into a large, deep pot or Dutch oven to reach a depth of about 3-4 inches. Heat the oil over medium-high heat to 350°F (175°C).
- Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pot.
- Fry the chicken for about 5-7 minutes per batch, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the fried chicken with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
- In a large bowl, gently toss the fried chicken with the prepared orange sauce until evenly coated.
- Serve immediately over rice or noodles. Garnish with sesame seeds, chopped green onions, and orange slices, if desired.
Notes
For extra crispy chicken, double-fry it. If the sauce is too thin, mix another teaspoon of cornstarch with a tablespoon of cold water and whisk it into the simmering sauce. If the sauce is too thick, add a tablespoon or two of water or orange juice to thin it out. Store leftovers in an airtight container in the refrigerator for up to 3 days.