Chinese Orange Chicken
This Chinese Orange Chicken recipe is crispy, sweet, and tangy with a glossy orange sauce made from fresh orange juice, soy sauce, ginger, and garlic.
Equipment
- Large skillet or wok
- Mixing bowls
- Whisk
- Tongs
- Saucepan
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs cut into bite-size pieces
- 1/2 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup neutral oil for frying
Orange Sauce
- 1/2 cup fresh orange juice
- 1 teaspoon orange zest
- 1/4 cup low-sodium soy sauce
- 1/4 cup granulated sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon cornstarch mixed with 1 tablespoon water for a thicker sauce, optional
- 1/4 teaspoon red pepper flakes optional
For Serving
- steamed rice
- sliced green onions
- sesame seeds
Instructions
- Prepare the chicken: Pat the chicken dry with paper towels. In a bowl, season it with salt and pepper, then toss it with the cornstarch until every piece is lightly coated.
- Fry the chicken: Heat the oil in a large skillet or wok over medium-high heat until it reaches about 350°F if you are using a thermometer. Fry the chicken in batches so the pan does not get crowded. Cook until the pieces are golden brown and crisp, about 4 to 5 minutes per batch. Transfer to a plate lined with paper towels or a wire rack.
- Make the orange sauce: In a separate saucepan, combine the orange juice, orange zest, soy sauce, sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes if using. Bring the mixture to a gentle simmer over medium heat. Let it cook for 3 to 5 minutes so the flavors blend and the sauce slightly reduces.
- Thicken the sauce if needed: If you want a thicker glaze, stir in the cornstarch slurry and cook for 30 to 60 seconds, just until the sauce looks glossy and lightly thickened.
- Toss and serve: Add the crispy chicken to the sauce and toss quickly until coated. Serve right away over rice and finish with green onions and sesame seeds.
Notes
Do not overcrowd the pan when frying so the chicken stays crisp. Use fresh orange juice if possible for the best flavor, and add the sauce at the last minute so the coating does not soften too quickly. If you want extra crunch, double-fry the chicken. Taste the sauce before adding the chicken so you can adjust the sweetness or tang if needed.