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Orange Chicken Recipe

TahiraJaved
Orange Chicken Recipe
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Orange Chicken Recipe
TahiraJaved

Orange Chicken Recipe

This Orange Chicken Recipe fries bite sized chicken in a light cornstarch coating until deep golden and crisp, then tosses it in a glossy sauce of fresh orange juice, zest, ginger, garlic, and soy sauce. Drying the chicken well, frying at a steady 350°F, and glazing at the very last second keep every bite crunchy. Ready in about 40 minutes, this homemade orange chicken is perfect over rice for weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 40 minutes
Servings: 4 servings (without rice)
Course: Main Course
Cuisine: American Chinese
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 1/2 lb boneless, skinless chicken thighs or breasts cut into 1 inch pieces
  • 1 tbsp low sodium soy sauce
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
For the Crispy Coating
  • 1 large egg
  • 1/2 cup cornstarch
  • 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 cup neutral oil for frying
For the Orange Sauce
  • 3/4 cup fresh orange juice
  • 1 tbsp orange zest
  • 1/4 cup packed light brown sugar
  • 3 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 3 cloves garlic minced
  • 1 tbsp freshly grated ginger
  • 1/4 tsp red pepper flakes
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 tsp toasted sesame oil
For Garnish and Serving
  • 2 green onions thinly sliced
  • 1 tsp sesame seeds
  • Steamed jasmine rice

Equipment

  • 1 12 inch heavy skillet holds steady heat for even frying
  • 1 Instant read thermometer checks the oil at 350°F and the chicken at 165°F
  • 1 Microplane zester removes only the orange layer and skips the bitter pith
  • 1 Wire rack over a baking sheet keeps the underside of the chicken crisp
  • 1 Medium saucepan simmers and thickens the sauce
  • 1 Large zip top bag coats the chicken evenly with almost no mess

Method
 

  1. Toss the chicken with 1 tbsp soy sauce, salt, and pepper, and rest for 10 minutes.
  2. Simmer the orange juice, zest, brown sugar, soy sauce, vinegar, honey, garlic, ginger, and pepper flakes for 3 to 4 minutes.
  3. Stir in the cornstarch mixture, simmer 1 to 2 minutes until glossy, then stir in the sesame oil.
  4. Stir the egg into the chicken. Combine the coating cornstarch, flour, and baking powder in a bag, then coat the chicken in two batches. Rest coated pieces for 5 minutes before frying.
  5. Heat the oil in a 12 inch skillet to 350°F.
  6. Fry the chicken in two batches for 4 to 6 minutes per batch, turning once, until deep golden and 165°F inside. Return the oil to 350°F between batches.
  7. Rest on a wire rack for 2 minutes, then toss in the warm sauce for 30 seconds.
  8. Garnish with green onions and sesame seeds, and serve over rice.
    9. Keep the oil at 350°F, fry in two batches, and toss with the sauce at the very last second; cool oil and early saucing are the main causes of soggy orange chicken.

Notes

  • Zest only the orange layer and skip the white pith.
  • Pat the chicken completely dry for the crispiest coating.
  • Make the sauce up to 5 days ahead.
Storage: Refrigerate chicken and sauce separately up to 3 days, or freeze the fried, unsauced chicken up to 2 months.

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