Orange Chicken
If you’ve been craving the luscious, zesty flavors of your favorite takeout dish, you’re in the right place. This Orange Chicken recipe brings the delight of crispy chicken in a tangy, sweet, and slightly spicy orange sauce right to your kitchen.
Made from scratch with fresh orange juice and zest, this recipe has a delightful citrusy punch that sets it apart.
Ingredients
In the list below, you’ll find key notes about the ingredients and some possible alternatives.
- Fresh Orange Juice & Zest: The key to the vibrant and zesty flavor in this recipe is the fresh orange juice and zest. If possible, avoid substituting with store-bought orange juice as it tends to be sweeter and less aromatic.
- Ginger & Garlic: Freshly minced ginger and garlic will give a potent and aromatic flavor to your sauce. Don’t substitute with powder versions as the flavor won’t be as rich.
- Dried Red Chilies: These add heat to the dish. If you prefer a milder flavor, you can substitute them with red pepper flakes or simply omit them. If using red pepper flakes add them directly into the sauce to avoid them burning.
- Dark Soy Sauce & White Vinegar: These two ingredients work together to balance the sweet citrusy flavor with savory and tangy notes.
- White Sugar & Brown Sugar: The combination of these two sugars contributes to a well-rounded sweetness in the sauce.
- MSG (optional): MSG will enhance the umami flavor in the dish, but it’s optional. If you have dietary restrictions or preferences, feel free to omit it.
- Sesame Oil: This imparts a wonderful toasty aroma to the dish. Be sure to use pure sesame oil for the best flavor.
- Cornstarch: Cornstarch mixed with water creates a slurry that thickens the sauce.
- Sesame Seeds & Spring Onion: Both used as garnishes, they add a touch of freshness and a slight crunch.
- Chicken: We use bite-sized pieces of chicken for this recipe, which gets coated in a crisp batter. Choose boneless thigh for the best results.
- Cornstarch, Flour, Egg, Baking Powder: These ingredients make up the batter that will give the chicken its crisp exterior. The baking powder makes the batter light and airy.
Step by Step Instructions
1) Prepare the sauce by mixing together the orange juice, orange zest, white and brown sugars, MSG (if using), vinegar, soy sauce, and sesame oil. Set this aside for later use.
2) In a separate bowl, prepare the batter for the chicken by combining the flour, cornstarch, baking powder, salt, and pepper. Add the egg and then slowly whisk in water until the batter reaches a thick but slightly runny consistency.
3) Toss the chicken in the batter until thoroughly coated and let it rest in the fridge.
4) Prepare the cornstarch slurry by mixing together the cornstarch and water.
5) Heat oil in a deep frying pan over medium-high heat. Once hot, add the battered chicken pieces and fry for about 5-6 minutes or until they’re golden brown and crispy.
Note: The exact frying time will depend on the size of the chicken pieces. If necessary, fry the chicken in batches to avoid overcrowding the pan.
6) Once fried, remove the chicken pieces from the oil and place them on a wire rack to drain.
7) In a large wok or pan, heat a bit of oil over medium heat. Sauté the minced ginger, garlic, and dried chilies until aromatic.
8) Pour in the prepared orange sauce and bring it to a simmer. Stir in the cornstarch slurry and keep stirring until the sauce thickens.
9) Add the fried chicken pieces to the wok and toss them until they’re completely coated in the sauce.
10) Serve your zesty orange chicken hot, garnished with sesame seeds and chopped spring onions. Enjoy!
Storage and Leftovers
Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat your leftovers, place them in a microwave-safe dish and heat them while stirring occasionally until hot.
It’s recommended to consume the leftovers within the storage timeframe and avoid freezing this dish, as the texture of the sauce and chicken batter will be affected by the freezing and thawing process.
FAQs
The ideal temperature for deep frying the chicken pieces is around 350-375°F (175-190°C). At this temperature, the chicken will cook thoroughly and the batter will become crisp and golden brown without burning. A kitchen thermometer can help you maintain the correct oil temperature.
The chicken pieces are cooked when they turn golden brown and reach an internal temperature of 165°F (74°C). Using a meat thermometer is the most accurate way to check doneness.
If your sauce isn’t thickening, it could be due to a couple of factors. First, make sure you’re using the right amount of cornstarch and water for the slurry. Second, the cornstarch slurry needs to be heated to thicken. So, if the sauce is not hot enough, the thickening reaction may not occur. If the sauce still isn’t thickening after these steps, you can prepare another batch of slurry, gradually add it to the sauce, and ensure it is heated while continuously stirring.
More Chicken Recipes You May Like:
- Butter chicken wings
- Chicken Karaage
- Chicken in Oyster Sauce
- Keto Soy Sauce Chicken (Chinese Chicken Dish)
- Korean Chicken Curry
- Thai Basil Chicken
Orange Chicken
Ingredients
For the Sauce:
- 150 ml Fresh Orange Juice Squeezed from 2 oranges
- Zest from two oranges about 1/2 tbsp
- 10 g Ginger minced
- 10 g Garlic minced
- 4 Dried Red Chilies or 1 tsp chili flakes
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp White Vinegar
- 1 Tbsp White Sugar
- 1 Tbsp Brown Sugar
- 1/2 Tsp MSG optional
- 1 Tsp Sesame Oil
- 1 Tbsp Cornstarch mixed with 1-2 tbsp water to create a slurry
- 1 Tsp Sesame Seeds for garnish
- 1 Tbsp Spring Onion chopped, for garnish
For the Fried Chicken:
- 450 g Chicken cut into bite-sized pieces
- 1/2 Tbsp Salt
- 1/4 Tsp Pepper
- 1/2 Cup Cornstarch
- 1/2 Cup Flour
- 1 Egg
- 1 Tsp Baking Powder
- Water as needed
Instructions
- Prepare the sauce by mixing together the orange juice, orange zest, white and brown sugars, MSG (if using), vinegar, soy sauce, and sesame oil. Set this aside for later use.
- In a separate bowl, prepare the batter for the chicken by combining the flour, cornstarch, baking powder, salt, and pepper. Add the egg and then slowly whisk in water until the batter reaches a thick but slightly runny consistency.
- Toss the chicken in the batter until thoroughly coated and let it rest in the fridge.
- Prepare the cornstarch slurry by mixing together the cornstarch and water.
- Heat oil in a deep frying pan over medium-high heat. Once hot, add the battered chicken pieces and fry for about 5-6 minutes or until they’re golden brown and crispy.
- Note: The exact frying time will depend on the size of the chicken pieces. If necessary, fry the chicken in batches to avoid overcrowding the pan.
- Once fried, remove the chicken pieces from the oil and place them on a wire rack to drain.
- In a large wok or pan, heat a bit of oil over medium heat. Sauté the minced ginger, garlic, and dried chilies until aromatic.
- Pour in the prepared orange sauce and bring it to a simmer. Stir in the cornstarch slurry and keep stirring until the sauce thickens.
- Add the fried chicken pieces to the wok and toss them until they’re completely coated in the sauce.
- Serve your zesty orange chicken hot, garnished with sesame seeds and chopped spring onions. Enjoy!
