Description
Prepare this tangy and citrusy Classic Orange Chicken at home, featuring crispy fried chicken pieces tossed in a sweet and savory orange sauce. This homemade takeout favorite balances flavors perfectly for a satisfying meal.
Ingredients
Scale
For the Chicken:
- 350–450 g chicken thighs, cut into bite-sized pieces
- Oil, for frying
For the Batter:
- ½ cup cornstarch
- 2 tbsp flour
- 1 tbsp soy sauce
- 1 egg white
- 1 tsp sesame oil
- ¼ tsp ground white or black pepper
- ⅓ cup water (add more if the batter is too thick)
For the Orange Sauce:
- ¾ cup fresh orange juice
- ½ tsp orange zest
- 4–6 tbsp brown sugar (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp Shaoxing wine
- ½ tsp grated ginger
- 1 clove grated garlic
For the Cornstarch Slurry:
- 1 tbsp cornstarch
- 2 tbsp cold water
For Garnish:
- Toasted sesame seeds
- Green onions, thinly chopped
Instructions
- Prepare the Batter:
- In a bowl, whisk together cornstarch, flour, soy sauce, egg white, sesame oil, ground pepper, and water until smooth and thin, resembling paint. If the batter is too thick, add more water a tablespoon at a time.
- Coat the Chicken:
- Add the chicken pieces to the batter, ensuring each piece is thoroughly coated.
- First Frying:
- Heat oil in a large wok, pan, or deep fryer to 330–340°F (165–170°C).
- Fry the battered chicken pieces for 5–7 minutes until fully cooked and golden.
- Remove and let them rest on a wire rack for at least 15 minutes.
- Optional Double Frying (Highly Recommended):
- Increase the oil temperature to 375°F (190°C).
- Fry the chicken again for 30–60 seconds until extra crispy and deep golden brown.
- Drain on a wire rack.
- Prepare the Orange Sauce:
- In a separate bowl, mix together orange juice, orange zest, brown sugar, soy sauce, rice wine vinegar, Shaoxing wine, grated ginger, and grated garlic.
- Thicken the Sauce:
- Pour the sauce mixture into a large pan or wok and bring to a simmer over medium heat for about 1 minute.
- Stirring constantly, add the cornstarch slurry (1 tbsp cornstarch dissolved in 2 tbsp cold water) and continue to simmer until the sauce thickens, approximately 30–60 seconds.
- Combine Chicken and Sauce:
- Add the fried chicken pieces to the thickened sauce.
- Toss quickly to ensure each piece is fully coated.
- Serve:
- Garnish with toasted sesame seeds and chopped green onions.
- Serve immediately and enjoy!
Notes
- Double-Frying: This technique ensures the chicken remains crispy even after being tossed in the sauce.
- Oil Selection: Use neutral oils like corn, vegetable, or canola for frying.
- Adjusting Sweetness: Modify the amount of brown sugar in the sauce to suit your taste preferences.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1–2 minutes or in the oven at 350°F (175°C) until hot. Note that the chicken may lose some crispiness upon reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: chinese-american
Keywords: Homemade Orange Chicken Chinese Takeout Recipe Crispy Orange Chicken Sweet and Savory Chicken Tangy Orange Sauce