Orange Chicken

Let’s make crispy, juicy fried chicken tossed in an irresistible sweet, savory, and sticky orange sauce. This easy, better-than-takeout orange chicken is the perfect weeknight dish that the whole family will love.

Course Dinner, Lunch

Cuisine Chinese

Keyword Asian orange chicken, chinese takeout recipe, orange chicken recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 412kcal

Author Megan

Equipment

Ingredients

Chicken

1 lb chicken thighs or breast cut into 1-inch pieces
½ teaspoon salt
½ teaspoon white pepper
1 egg
½ cup cornstarch or more if needed
2-3 cups Neutral oil for frying vegetable, canola, or peanut

Orange Sauce

¾ cup orange juice freshly squeezed and strained from about 3-4 large oranges
½ teaspoon orange zest
1 ½ tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons white vinegar
¼ cup brown sugar
3 cloves garlic finely minced
½ teaspoon ginger grated
½ teaspoon chili flakes optional

Cornstarch slurry

1 tablespoon cornstarch
2 tablespoons water

Garnish

1 stalk Green onions diced

Instructions

Make the orange sauce. In a medium mixing bowl, add the orange juice, orange zest, soy sauce, oyster sauce, white vinegar, and brown sugar. Mix until combined and set aside.
Prepare the chicken. In a large mixing bowl, add the chicken, salt, white pepper, and egg, and mix until combined. Then toss each chicken with cornstarch until evenly coated. Set aside.
Fry the chicken. Heat about 1 1/2 inches of vegetable oil in a wok or heavy-bottomed pot over medium-high heat until it reaches 365°F (185°C). Gently place the battered chicken in the oil with a spider strainer. Work in 3 batches to prevent overcrowding the pan. Fry for about 6-7 minutes, flipping halfway until golden brown. Remove the chicken with a spider strainer and place it on a wire rack to drain excess oil.
Double Fry (optional). For a crispier chicken, increase the heat to 385°F (196°C) and work in batches to fry the chicken for 2 minutes or until golden brown and crispy. Remove the chicken and place it on a wire rack to drain excess oil. Be sure to increase the oil to 385°F (196°C) before frying the second batch.
Cook the sauce. Heat one tablespoon of oil in a large pan over medium heat. Add the garlic, ginger, and chili flakes if using. Saute for 20 seconds until fragrant. Then add the orange sauce and bring to a simmer, stirring continuously for about 2-3 minutes. Once the sauce begins to simmer, mix the cornstarch slurry, and slowly mix it into the sauce until it thickens.
Add chicken and green onion. When the sauce has thickened, turn off the heat, add the chicken and green onions. Toss to combine.
Serve. Serve immediately with steamed rice and enjoy!

Notes

See the Expert Tips section for more guidance.

Nutrition