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Chinese Orange Chicken Recipe

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4.1 from 13 reviews

This Chinese Orange Chicken recipe is a deliciously crispy and tangy dish featuring tender chicken thigh pieces fried to golden perfection and coated in a sweet and savory orange sauce. Served over white rice and garnished with sesame seeds and scallions, it's a classic takeout favorite made effortlessly at home.

Ingredients

For the Orange Sauce

  • Zest from 1 orange
  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1/3 cup rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 1/2 cup sugar

For the Chicken

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 2 large eggs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 2 cups vegetable oil, for frying
  • 2 cloves garlic, chopped
  • 1 large shallot, chopped

To Garnish and Serve

  • Sliced scallions, for garnish
  • Sesame seeds, for garnish
  • Cooked white rice, to serve

Instructions

  1. Prep the chicken: Cut the boneless, skinless chicken thighs into approximately 1-inch cubes. In a bowl, whisk together the eggs, salt, and black pepper. Add the chicken pieces to this egg mixture and stir well to coat. In a separate bowl, combine the all-purpose flour and cornstarch. Remove the chicken from the egg mixture using a slotted spoon or tongs, letting any excess egg drip off, then transfer the chicken to the flour-cornstarch mixture, ensuring each piece is well coated.
  2. Fry the chicken: In a large 10- to 12-inch skillet, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F. If you don’t have a thermometer, sprinkle a bit of flour into the oil; it should sizzle immediately if hot enough. Fry the coated chicken pieces in two batches; the oil does not have to fully cover the chicken. Cook for 3 to 4 minutes on one side, then flip and cook another 3 to 4 minutes until the chicken is cooked through and golden brown. This totals about 6 to 8 minutes per batch. Remove the fried chicken pieces and transfer to a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken.
  3. Simmer the chicken in the sauce: After frying, carefully pour out the hot oil and wipe the skillet clean. Add 1 tablespoon of sesame oil along with the chopped garlic and shallot to the skillet. Sauté for about a minute until fragrant. Add the prepared orange sauce ingredients and simmer until the sauce starts to thicken and bubble lightly. Then, add the fried chicken back into the skillet and toss thoroughly to coat each piece with the sauce. Allow the chicken to simmer in the sauce for an additional 1 to 2 minutes so the sauce thickens and clings to the chicken.
  4. Serve: Serve the orange chicken hot over cooked white rice. Garnish with sliced scallions and sesame seeds for an authentic touch and added texture.

Notes

  • Ensure oil temperature stays around 350°F for perfect frying; too low will make chicken greasy, too high will burn the coating.
  • Fry chicken in batches to avoid overcrowding the pan, which lowers oil temperature and causes sogginess.
  • Leftover orange chicken keeps well in the refrigerator for up to 5 days; reheat gently in a skillet with a splash of water to prevent dryness.
  • You can freeze cooked orange chicken for up to 3 months; thaw thoroughly before reheating to avoid clumping.
  • For extra crispiness, double coat chicken by dipping again in egg and then the flour-cornstarch mixture before frying (optional).

Find it online: https://simpleplatter.com/chinese-orange-chicken-recipe/