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–+ servings
Orange Chicken Recipe

Amazing Orange Chicken Recipe – Crispy, Sweet, and Zesty!

This Orange Chicken recipe offers a crispy, sweet, and zesty flavor experience, perfect for busy weeknights and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs can use boneless chicken breasts or wings
For the Batter
  • 1 cup Cornstarch can substitute with flour, but texture may change
  • 1/2 cup Flour no direct substitution recommended
  • 1 large Egg White omit if not available
  • 2 tablespoons Sesame Oil skip if unavailable, or use another neutral oil
  • 1 teaspoon Ground White Pepper black pepper can be used as an alternative
For the Orange Sauce
  • 1/2 cup Soy Sauce tamari can be used as a gluten-free alternative
  • 1/4 cup Brown Sugar can use white sugar or honey to taste
  • 1/4 cup Rice Wine Vinegar white vinegar can be used in a pinch
  • 1/4 cup Shaoxing Wine omit or substitute with dry white wine or sake if unavailable
  • 1/2 cup Fresh Orange Juice use 100% juice without added sugars for best results
  • 1 tablespoon Grated Ginger ginger powder can be used as a substitute
  • 1 clove Grated Garlic garlic powder can also serve as a substitute
For Garnish
  • 1 tablespoon Toasted Sesame Seeds optional but highly recommended
  • 2 tablespoons Chopped Green Onions provide a fresh and vibrant finish

Equipment

  • deep pan
  • Mixing Bowl
  • Thermometer

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Cut the chicken thighs into bite-sized pieces and pat dry.
  2. Make the Batter: In a bowl, whisk together cornstarch, flour, soy sauce, egg white, sesame oil, ground white pepper, and water until smooth.
  3. Coat the Chicken: Coat each chicken piece in the batter and shake off excess.
  4. Heat the Oil: Heat oil in a deep pan to 330-340°F (165-170°C). Add the battered chicken in batches.
  5. Fry the Chicken: Fry for 6-8 minutes until golden brown and cooked through.
  6. Double Fry for Extra Crispiness: Increase oil temperature to 375°F (190°C) and fry again for 2-3 minutes.
  7. Prepare the Orange Sauce: In a separate pan, combine soy sauce, brown sugar, rice wine vinegar, Shaoxing wine, fresh orange juice, grated ginger, and grated garlic. Cook over medium heat, stirring occasionally.
  8. Thicken the Sauce: Create a cornstarch slurry with cornstarch and water, then add to the sauce to thicken.
  9. Combine Chicken and Sauce: Toss the fried chicken in the orange sauce until coated.
  10. Serve and Garnish: Transfer to a serving dish and garnish with sesame seeds and green onions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 25gProtein: 20gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

Store leftover orange chicken in an airtight container for up to 3 days. For longer storage, freeze fried chicken and orange sauce in separate containers for up to 2 months.

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