Description
This Orange Chicken recipe features crispy bite-sized chicken pieces coated in a tangy, sweet, and slightly spicy orange sauce. The chicken is marinated, dredged in a seasoned cornstarch and flour mixture, then deep-fried to golden perfection before being tossed in a vibrant homemade orange glaze. Perfectly balanced with citrus zest, soy sauce, garlic, ginger, and heat from chili paste, this dish pairs wonderfully with steamed rice for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 1 and 1/2 pounds boneless skinless chicken thighs
- 2 eggs
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon Sambal Oelek chili paste (or sriracha)
- 2 teaspoons kosher salt (or 1 teaspoon table salt)
Dredging Mixture
- 1 cup cornstarch
- 1 cup all purpose flour
- 2 teaspoons kosher salt (or 1 teaspoon table salt)
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon powdered ginger
- 1 teaspoon granulated garlic
Frying Oil
- 48 ounces canola, vegetable, or peanut oil (for frying, enough to go 2 inches high in your pan)
Orange Sauce
- 2 tablespoons orange zest (from 3-4 large oranges)
- 1 cup fresh squeezed orange juice
- 1/4 cup white sugar
- 1/4 cup orange marmalade
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon crushed red pepper (or up to 1 teaspoon)
- 1 teaspoon red chili paste (Sambal Oelek or sriracha)
- 8 cloves garlic (smashed and minced, about 2 tablespoons)
- 1 tablespoon fresh ginger (minced)
- 1/2 cup cold water or orange juice (added after simmering)
- 1 and 1/2 tablespoons cornstarch (added after simmering)
To Garnish and Serve
- Green onions (chopped, for garnish)
- Sesame seeds (for garnish)
- Hot cooked rice (for serving)
Instructions
- Cut Chicken: Use a sharp knife to cut the boneless skinless chicken thighs into bite-sized pieces about 1 inch by 1 inch for even cooking.
- Make Egg Marinade: In a medium bowl, whisk together 2 eggs, 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, 1 teaspoon Sambal Oelek chili paste (or sriracha), and 2 teaspoons kosher salt. Add the chicken pieces to the marinade and set aside.
- Prepare Dredging Mixture: In a shallow bowl or pie plate, combine 1 cup cornstarch, 1 cup all-purpose flour, 2 teaspoons kosher salt, 1 and 1/2 teaspoons baking soda, 1 teaspoon powdered ginger, and 1 teaspoon granulated garlic. Mix well and set near the stove for easy access.
- Prep the Sauce Ingredients: Using a microplane grater, zest 3-4 large oranges until you have 2 tablespoons zest. Cut and juice the oranges to get 1 cup fresh orange juice. Add both zest and juice to a wok or large skillet that will be used later to cook the chicken.
- Add Sauce Components: To the skillet with orange juice and zest, add 1/4 cup sugar, 1/4 cup orange marmalade, 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons toasted sesame oil, 1/2 teaspoon crushed red pepper, and 1 teaspoon Sambal Oelek or sriracha.
- Add Aromatics: Add 8 cloves garlic (smashed and minced) and 1 tablespoon freshly minced ginger to the skillet. Stir to combine and set aside without cooking.
- Make Cornstarch Slurry: In a small bowl, combine 1 and 1/2 tablespoons cornstarch with 1/2 cup cold water or orange juice. Stir until smooth and set aside for later thickening of the sauce.
- Heat Oil: Pour oil into a high-sided skillet to a depth of about 2 inches (about 8 cups for a 12-inch pan). Heat oil over medium heat until it reaches 375°F (190°C), usually about 10-15 minutes.
- Prepare Frying Station: Line a baking sheet with paper towels or a torn paper grocery bag for draining cooked chicken. Ensure a safe cooking environment by turning on a fan or opening a window.
- Set Up Assembly Line: Arrange stations for marinated chicken, dredging mixture, hot oil, and draining sheet for efficient frying.
- Fry Chicken in Batches: Remove a handful of chicken from marinade letting excess drip off. Coat evenly in the dry flour and cornstarch mixture. Carefully place coated chicken pieces into hot oil without overcrowding. Fry for 2-4 minutes until light golden brown, turning halfway through. Use a slotted spoon or spider strainer to transfer to the lined baking sheet.
- Reheat Oil Between Batches: Allow oil to return to 375°F before frying the next batch to maintain crispiness and proper cooking temperature.
- Simmer Sauce: When frying the last batch of chicken, place the skillet with sauce on medium heat and bring to a low simmer. Cook for about 2 minutes to meld flavors.
- Thicken Sauce: Whisk the prepared cornstarch slurry and add it into the simmering sauce. Stir rapidly as sauce thickens in 30-45 seconds.
- Toss Chicken in Sauce: Add the fried chicken pieces to the skillet with the thickened sauce. Use a spatula to coat all chicken pieces evenly with the orange sauce.
- Serve: Serve the orange chicken hot over cooked rice. Garnish with chopped green onions and sesame seeds for added flavor and presentation.
- Storage Tips: Store leftovers covered in the refrigerator. For best reheating, gently warm chicken in a skillet over medium-low heat or bake at 350°F for 5-10 minutes. Reheat sauce separately in the microwave.
- Freezing Advice: Freezing this orange chicken is not recommended as it affects texture and flavor.
Notes
- Use a microplane grater for perfect orange zest without the bitter pith.
- Ensure oil temperature reaches 375°F for crisp, non-greasy chicken.
- Do not overcrowd the pan when frying to prevent sticking and uneven cooking.
- Adding the cornstarch slurry after simmering the sauce helps achieve the ideal thickness quickly.
- Use a spider strainer or slotted spoon to safely remove chicken from hot oil.
- Reheating in a skillet or oven is better than microwave to retain crispiness.
- Adjust chili paste quantity according to preferred spice level.
- Use fresh orange juice and zest for best flavor; bottled juice may alter the sauce taste.
