Crispy Orange Chicken (Print Version)
Crispy fried chicken pieces tossed in a vibrant orange sauce with garlic, ginger, and sesame notes.
# What You Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp rice wine or dry sherry
04 - 1 egg white
05 - 3 tbsp cornstarch
→ Orange Sauce
06 - 1/2 cup fresh orange juice
07 - 2 tbsp soy sauce
08 - 3 tbsp sugar
09 - 2 tbsp rice vinegar
10 - 1 tbsp hoisin sauce
11 - 1 tbsp cornstarch dissolved in 2 tbsp water
12 - Zest of 1 orange
13 - 1 tsp sesame oil
→ For Frying
14 - 4.2 oz cornstarch for dredging
15 - 2.5 cups vegetable oil for deep-frying
→ Aromatics
16 - 2 garlic cloves, minced
17 - 1 tbsp fresh ginger, minced
18 - 1 red chili, sliced
→ Garnish
19 - Sliced green onions
20 - Toasted sesame seeds
# How To Make:
01 - Combine chicken pieces with soy sauce, rice wine, egg white, and cornstarch in a bowl. Mix thoroughly until chicken is evenly coated. Let marinate for 15 minutes at room temperature.
02 - Pour vegetable oil into a deep pan or wok. Heat to 350°F over medium-high heat.
03 - Remove chicken from marinade. Dredge each piece in additional cornstarch, pressing gently to ensure an even coating. Shake off excess powder.
04 - Fry chicken in batches for 4-5 minutes until golden brown and crispy. Use tongs to turn pieces halfway through. Transfer to paper towels to drain excess oil.
05 - Drain oil from pan, leaving 1 tablespoon. Return pan to medium heat. Add garlic, ginger, and sliced chili. Sauté for 30 seconds until fragrant, being careful not to burn.
06 - Whisk together orange juice, soy sauce, sugar, rice vinegar, hoisin sauce, and orange zest in a bowl. Pour mixture into the pan with aromatics. Bring to a gentle simmer.
07 - Stir in cornstarch slurry while constantly mixing. Continue cooking for 1-2 minutes until sauce reaches desired consistency. Remove from heat and stir in sesame oil.
08 - Add fried chicken to the sauce. Toss gently until all pieces are evenly coated. Transfer to serving platter. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
# Expert Tips:
01 -
- The homemade orange sauce blows away any bottled version or restaurant takeout, and you can adjust everything to your exact taste
- Frying chicken at home feels intimidating but this method makes it surprisingly approachable with guaranteed crispy results
02 -
- Crowding the pan drops the oil temperature dramatically and results in soggy greasy chicken, so resist the urge to fry everything at once
- The sauce thickens quickly once you add the cornstarch slurry, so have your chicken ready to toss immediately
03 -
- Pat your marinated chicken pieces dry with paper towels before dredging in cornstarch for the crispiest coating that actually sticks
- Let your fried chicken rest on a wire rack instead of paper towels if you want to maintain maximum crunch while you finish the sauce