Orange Chicken, Crispy and Tangy (Printable Version)
Crispy fried chicken coated in bright orange glaze with ginger, garlic, and a touch of chili.
# What You Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice wine or dry sherry
04 - 1 large egg white
05 - 3 tablespoons cornstarch
→ Sauce
06 - 1/2 cup fresh orange juice
07 - 2 tablespoons soy sauce
08 - 3 tablespoons sugar
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon cornstarch dissolved in 2 tablespoons water
12 - Zest of 1 orange
13 - 1 teaspoon sesame oil
→ For Frying
14 - 1 cup cornstarch
15 - 2 1/2 cups vegetable oil
→ Aromatics
16 - 2 garlic cloves, minced
17 - 1 tablespoon fresh ginger, minced
18 - 1 red chili, thinly sliced (optional)
→ Garnish
19 - Sliced green onions
20 - Toasted sesame seeds
# Directions:
01 - In a mixing bowl, combine chicken with soy sauce, rice wine, egg white, and cornstarch. Blend thoroughly and allow to marinate for 15 minutes.
02 - Pour vegetable oil into a deep frying pan or wok and heat to 350°F. Dredge the marinated chicken pieces in cornstarch until entirely coated.
03 - Working in batches, deep-fry the chicken pieces until golden brown and crispy, approximately 4–5 minutes per batch. Transfer to a plate lined with paper towels to drain excess oil.
04 - Carefully pour off most of the oil, retaining 1 tablespoon in the pan. Add minced garlic, ginger, and chili. Sauté over medium-high heat until aromatic, about 30 seconds.
05 - In a clean bowl, whisk together fresh orange juice, soy sauce, sugar, rice vinegar, hoisin sauce, orange zest, and sesame oil. Reserve cornstarch slurry separately.
06 - Pour the sauce mixture into the pan with the aromatics. Bring to a simmer. Stir in the cornstarch slurry and continue cooking until the sauce thickens, 1–2 minutes.
07 - Return the fried chicken to the pan, tossing to coat evenly with the orange sauce.
08 - Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds. Serve immediately.
# Expert Advice:
01 -
- The secret’s in the sauce—it’s bright, silky, and clings perfectly to every bite.
- If you crave takeout but love a crispy, home-cooked twist, this recipe hits all the right notes.
02 -
- I once skipped patting the chicken dry before marinading—result: soggy coating that fell off in the oil.
- Letting the sauce over-thicken makes it seize and clumpy, so stir in the slurry slowly and watch like a hawk.
03 -
- Always zest your orange before juicing—trying to do it after is nearly impossible and sticky.
- A tiny drizzle of sesame oil over the finished dish makes the aromas unforgettable.