Description
A vibrant and flavorful Orange Chicken recipe featuring crispy double-fried chicken thighs coated in a tangy, sweet, and slightly spicy orange sauce. Perfect for a quick and satisfying meal that pairs wonderfully with rice or wraps.
Ingredients
Scale
Chicken Marinade
- 2 lbs boneless, skinless chicken thighs
- Water (enough to coat the chicken, approx. 1/4 cup)
- 1 tsp baking soda
- 1 tsp salt
Batter and Frying
- 2 large eggs
- 1/2 cup cornstarch
- Vegetable oil (for frying, enough to fill wok about 2-3 inches deep)
Orange Sauce
- 1 cup orange juice
- 1 tbsp orange zest
- 1/4 cup ketchup
- 2 tbsp granulated sugar
- 1 tbsp white vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 tbsp minced garlic
- 1/2 tsp Chinese chili pepper flakes
- 2 stalks green onion, chopped (for stir-fry garnish)
Instructions
- Marinate the chicken: In a large bowl, combine the chicken thighs with water, baking soda, and salt. Mix thoroughly until the baking soda is absorbed and chicken is evenly coated. This tenderizes the meat and enhances texture.
- Add eggs and cornstarch: Beat the eggs into the marinated chicken, then mix in the cornstarch until the batter fully coats the chicken pieces. This creates a crisp coating upon frying.
- Heat oil: Pour vegetable oil into a wok or a tall deep pan, heating it to 375°F (190°C). Ensuring the correct temperature is key for crispy frying without oil absorption.
- Prepare the sauce: In a bowl, whisk together orange juice, orange zest, ketchup, sugar, white vinegar, and cornstarch slurry until smooth. Set aside for later use.
- Fry the chicken: Carefully add the chicken pieces in batches to the hot oil, frying each batch for about 4-5 minutes until golden brown. Use a slotted spoon to remove and drain on paper towels to remove excess oil.
- Second fry: Return the fried chicken to the hot oil for another 5-6 minutes. This double frying step ensures an extra crispy exterior. Drain again on paper towels.
- Make the sauce: Using the same wok, stir-fry minced garlic and chopped green onion quickly until fragrant. Pour in the prepared orange sauce mixture and bring it to a simmer over medium heat, stirring continuously to thicken the sauce.
- Combine: Add the double-fried chicken pieces into the simmering sauce. Toss well to coat each piece evenly with the sticky orange glaze.
- Serve immediately: Serve the orange chicken hot over steamed rice or wrapped in flatbread for a delightful meal.
Notes
- Double frying the chicken creates a crispier texture that holds up well against the sauce.
- You can adjust the chili pepper flakes quantity to control the spiciness of the dish.
- Fresh orange zest adds aromatic depth; don’t skip it unless unavailable.
- Use a thermometer to maintain oil temperature for best frying results.
- This recipe works well with chicken breasts but will result in a slightly leaner texture.
