Description
This vibrant Orange Chicken recipe features tender chicken thighs coated in a light cornstarch batter, fried to crispy perfection, and tossed in a tangy, sweet, and slightly spicy orange sauce. Perfectly balanced with fresh orange juice and zest, garlic, and a touch of heat from chili flakes, this dish is a delicious blend of savory and citrus flavors that’s great for weeknight dinners or special occasions.
Ingredients
Scale
For the Chicken:
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- ¼ cup water
- ½ teaspoon Kosher salt (fine salt is okay too)
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon neutral oil (such as vegetable or canola oil)
For the Orange Chicken Sauce:
- 1 cup fresh orange juice (about 2 to 3 oranges juiced)
- 1 tablespoon orange zest (adjust for preference)
- ¼ cup ketchup
- 2 tablespoons granulated sugar (increase if oranges are less sweet)
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
Additional Ingredients:
- ½ tablespoon minced garlic (about 1 clove)
- ½ teaspoon Chinese chili pepper flakes or 1 teaspoon crushed red pepper
- 1 stalk green onion, thinly sliced (separate white and green parts)
- Whole dry chili pepper (optional, for added heat)
- Oil as needed for frying
Instructions
- Prepare the Chicken Marinade: In a large bowl, combine water, Kosher salt, and baking soda. Add the chicken thigh pieces to the mixture and toss to coat evenly. Let it marinate for about 15 minutes to tenderize the meat.
- Make the Batter: In a separate bowl, whisk the eggs lightly. Add cornstarch to the eggs, stirring until you achieve a smooth batter. This combination will create a light, crispy coating for the chicken.
- Coat the Chicken: Drain excess marinade from the chicken and dip the pieces into the egg and cornstarch batter, making sure each piece is thoroughly coated.
- Fry the Chicken: Heat oil in a deep skillet or wok over medium-high heat. Once hot, fry the battered chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per batch. Avoid overcrowding the pan. Remove the chicken and drain on paper towels to remove excess oil.
- Prepare the Orange Sauce: In a small bowl, mix orange juice, orange zest, ketchup, sugar, white vinegar, and cornstarch until smooth. Set aside.
- Sauté Aromatics: In a clean pan or wok, add a tablespoon of oil and heat over medium heat. Add minced garlic, white parts of green onions, chili flakes, and whole dry chili pepper if using. Sauté for 1-2 minutes until fragrant but not burnt.
- Cook the Sauce: Stir the prepared orange sauce mixture into the sautéed aromatics. Cook over medium heat, stirring frequently, until the sauce thickens and becomes glossy, about 3-4 minutes.
- Toss Chicken in Sauce: Add the fried chicken pieces to the pan with the orange sauce. Toss well to coat each piece evenly with the sauce. Cook together for an additional 2 minutes to let flavors meld.
- Garnish and Serve: Remove from heat and garnish with the green parts of the sliced green onions. Serve immediately over steamed rice or your preferred side.
Notes
- You can substitute chicken thighs with chicken breast if preferred, but thighs offer more moist and flavorful meat.
- If you like your sauce thicker, increase cornstarch to 1.5 tablespoons when mixing the sauce.
- Adjust the level of chili flakes or dry chili pepper for desired spiciness.
- Use freshly squeezed orange juice and zest for the best bright citrus flavor.
- Ensure oil temperature is hot enough (~350°F or 175°C) before frying to achieve crispy coating and avoid soggy chicken.
- For a gluten-free version, verify that ketchup and other ingredients are gluten-free.
Keywords: Orange Chicken, Crispy Chicken, Chinese-American Recipe, Sweet and Tangy Chicken, Fried Chicken, Homemade Orange Sauce