Orange Chicken
A popular Chinese-American dish, orange chicken features crispy fried chicken pieces coated in a sweet, savory, and tangy orange sauce. It's a flavorful and satisfying main course that's perfect over rice.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 694 kcal
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
chicken
- 600 gboneless skinless chicken thigh, cut into 1-inch (2.5 cm) pieces
chicken marinade
- 1 tbspsoy sauce
- 1 tsprice vinegar
- 0.25 tspsalt
- 0.13 tspblack pepper
chicken coating
- 1 pcsegg, beaten
- 0.5 cupcornstarch
- 0.25 cupall-purpose flour
frying
- 3 cupvegetable oil, for frying
sauce
- 0.75 cuporange juice, freshly squeezed
- 1 tsporange zest
- 0.25 cupsoy sauce
- 2 tbsprice vinegar
- 0.25 cupsugar
- 1 tbspginger, grated
- 2 clovegarlic, minced
- 0.5 tspred pepper flake
sauce slurry
- 1 tbspcornstarch
- 2 tbspwater
garnish
- 1 tspsesame seed, toasted(optional)
- 2 pcsgreen onion, sliced(optional)
Equipment
wok · slotted spoon · paper towels · large pot · wire rack · medium bowl · small bowl · whisk · deep skillet
The method
Step by step
- 1
Place the chicken pieces in a medium bowl.
- 2
Add the soy sauce, rice vinegar, salt, and black pepper to the chicken and toss to coat.
- 3
In a separate shallow bowl, whisk the egg.
- 4
In another shallow bowl, combine the cornstarch and all-purpose flour.
- 5
Dip each chicken piece into the beaten egg, then dredge it in the cornstarch and flour mixture, ensuring it's fully coated.
About 10 min
Cook’s note: Press the coating onto the chicken to ensure it adheres well.
- 6
Heat the vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C).
About 5 min
Cook’s note: Use a deep-fry thermometer to monitor the oil temperature.
- 7
Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot.
- 8
Fry the chicken for 4-6 minutes per batch, or until golden brown and cooked through.
About 10 min
Cook’s note: The chicken should reach an internal temperature of 165°F (74°C).
- 9
Remove the fried chicken with a slotted spoon and place it on a wire rack set over paper towels to drain excess oil.
- 10
In a medium bowl, whisk together the orange juice, orange zest, soy sauce, rice vinegar, sugar, ginger, garlic, and red pepper flakes for the sauce.
About 5 min
- 11
In a small bowl, combine the cornstarch and water to create a slurry.
- 12
Pour the orange sauce mixture into a large skillet or wok and bring it to a simmer over medium heat.
About 2 min
- 13
Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
About 2 min
- 14
Add the fried chicken pieces to the thickened sauce and toss until all the chicken is evenly coated.
About 1 min
- 15
Serve immediately, garnished with toasted sesame seeds and sliced green onions if desired.
Cook’s note: Orange chicken is excellent served over steamed white rice.
Per serving
Nutrition
- Calories
- 694.4kcal
- Protein
- 43.3g
- Carbs
- 42.2g
- Fat
- 38.1g
- Fibre
- 1g
- Sugar
- 17.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover orange chicken in an airtight container in the refrigerator.
Reheat in a skillet over medium heat or in the microwave until warmed through.
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