Description

This classic Orange Chicken recipe features tender bite-sized chicken thighs perfectly fried to a crispy golden finish and coated in a tangy, sweet, and slightly spicy orange sauce. The vibrant sauce, made with fresh orange zest, juice, soy sauce, and a touch of ginger and garlic, creates a mouthwatering balance of flavors. Garnished with sliced green onions and fresh orange slices, this dish is perfect served over steamed rice for a satisfying homemade takeout experience.

Ingredients

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Chicken and Batter

Canola Oil (for frying, amount as needed)
2 tsp sesame oil
1 egg
1/3 cup corn starch
3 tbsp soy sauce
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces

Sauce

1 1/2 tsp fresh orange zest
2 tbsp fresh orange juice
3 tbsp soy sauce
3 tbsp water
1/3 cup sugar
1/3 cup rice wine vinegar or dry sherry
1/3 cup chicken broth
2 tbsp corn starch
1 tsp canola oil
1 1/2 tsp minced ginger
3 cloves garlic, finely minced
Pinch of red pepper flakes (optional)

Garnish

Sliced green onions
Orange slices

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Instructions

Heat the oil: Pour 1 to 2 inches of canola oil into a small deep fryer or a heavy-bottomed pot and heat it to 375°F (190°C). This temperature is optimal for frying the chicken pieces to achieve a crispy exterior.
Prepare the batter and chicken: In a large bowl, whisk together sesame oil, egg, 3 tablespoons soy sauce, and ⅓ cup corn starch to form a thin batter. Toss the bite-sized chicken pieces in this mixture and let them sit for a few minutes to allow the coating to adhere well.
Fry the chicken: Carefully fry the battered chicken pieces in batches in the hot oil until golden brown and cooked through. Remove and drain the fried chicken on paper towel-lined plates to remove excess oil.
Make the sauce mixture: In a mixing bowl, combine fresh orange zest, orange juice, soy sauce, water, sugar, rice wine vinegar or dry sherry, chicken broth, and 2 tablespoons corn starch. Stir well and set aside.
Sauté aromatics: Heat 1 teaspoon canola oil in a large wok or skillet over medium-high heat. Add minced ginger, garlic, and red pepper flakes (if using). Stir frequently until fragrant, about 30 seconds, being careful not to burn the garlic.
Cook the sauce: Pour the prepared sauce mixture into the wok and cook over medium heat, stirring occasionally, until the sauce thickens, about 3 to 4 minutes.
Combine chicken and sauce: Add the fried chicken pieces to the thickened sauce in the wok. Toss well to coat all pieces evenly with the orange sauce.
Garnish and serve: Remove from heat and garnish with sliced green onions and fresh orange slices. Serve immediately over hot steamed rice for a complete meal.

Notes

If you don’t have a deep fryer or heavy-bottomed pot, you can shallow fry the chicken in a skillet with a few tablespoons of canola oil, cooking until crispy and browned on all sides.
Adjust the amount of red pepper flakes to your preferred spice level, or omit if you want a completely sweet flavor profile.
Ensure the oil temperature is maintained at 375°F for optimal frying results; too low and the chicken will absorb oil, too high and it may burn.
Use fresh orange juice and zest for the best bright citrus flavor in the sauce.

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 306
Sugar: 12g
Sodium: 771mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0.03g
Carbohydrates: 22g
Fiber: 0.3g
Protein: 32g
Cholesterol: 171mg