Orange Chicken
Crispy fried chicken bites tossed in a sweet, tangy, and slightly spicy orange sauce. This Chinese-American takeout favorite is surprisingly easy to make at home.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-in pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable oil, for frying
- 1/2 cup fresh orange juice
- 2 tsp orange zest
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1/4 cup granulated sugar
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp red pepper flakes
- 2 tsp cornstarch (for sauce)
- 1 tsp sesame oil
- 4 green onions, sliced
Instructions
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1
In a bowl, whisk together 1/4 cup soy sauce, 1/2 cup fresh orange juice, 2 tsp orange zest, 2 tbsp rice vinegar, 1/4 cup granulated sugar, 4 cloves minced garlic cloves, 1 tsp grated fresh ginger, 1/2 tsp red pepper flakes, and 1 tsp sesame oil. Stir in 2 tsp cornstarch (for sauce) until dissolved. Set the sauce aside.
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2
Pat 2 lbs cut into 1-in pieces boneless, skinless chicken thighs dry. Season with 1 tsp salt and 1/2 tsp black pepper. Dip chicken pieces into 2 beaten large eggs, then dredge thoroughly in 1/2 cup cornstarch, shaking off excess.
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3
Heat 2 cups vegetable oil in a large wok or deep skillet over medium-high heat to 350°F. Working in batches, fry the coated chicken for 3-4 minutes per batch, turning once, until golden brown and the internal temperature reaches 165°F. Drain on a paper-towel-lined plate.
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4
Carefully pour off most of the frying oil, leaving about 1 tbsp in the pan. Return the pan to medium heat and pour in the sauce. Cook, stirring, for 1-2 minutes until the sauce thickens and becomes glossy.
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5
Add the fried chicken back to the pan and toss to coat evenly in the sauce. Cook for 30 seconds more.
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6
Serve immediately over steamed rice, garnished with 4 sliced green onions.