Description
This Orange Chicken recipe features tender, crispy chicken thighs coated in a light batter, fried to golden perfection and tossed in a tangy, sweet, and slightly spicy homemade orange sauce. The combination of fresh orange juice, zest, and a hint of heat from chili flakes creates a flavorful dish perfect for a comforting dinner.
Ingredients
Scale
Chicken Marinade
- 2 pounds boneless, skinless chicken thighs
- ¼ cup water
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
Batter
- 2 large eggs
- ½ cup cornstarch
Sauce
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- ¼ cup ketchup
- 2 tablespoons granulated sugar
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
- ½ tablespoon minced garlic
- ½ teaspoon Chinese chili pepper flakes
Additional Ingredients
- 1 stalk green onion, sliced
- Whole dry chili pepper (optional)
- Vegetable oil (for frying, about 2-3 cups)
- 1 tablespoon oil (for stir-frying sauce)
Instructions
- Marinate the chicken: In a large bowl, combine the chicken thighs with water, baking soda, and kosher salt. Mix well and let it marinate until the liquid is mostly absorbed and the chicken becomes tender, about 15 minutes.
- Prepare the batter: Beat the eggs in a separate bowl. Add cornstarch and mix until smooth. Add the marinated chicken to the batter and stir until each piece is coated evenly.
- Heat the oil: Pour vegetable oil into a wok or deep frying pan and heat it to 375°F (190°C). Use a thermometer for accuracy to ensure perfect frying temperature.
- Mix the sauce: In a medium bowl, whisk together fresh orange juice, orange zest, ketchup, granulated sugar, white vinegar, and cornstarch until well combined. Set aside.
- Fry the chicken: Working in batches, carefully place the battered chicken pieces into the hot oil. Fry until the chicken turns golden brown and crispy, about 4 to 5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Cook the sauce: In a clean wok or large skillet, heat 1 tablespoon of oil over medium heat. Add minced garlic and Chinese chili pepper flakes, stir-frying until fragrant, about 30 seconds. Pour in the prepared orange sauce mixture and cook, stirring constantly, until the sauce thickens and becomes glossy.
- Combine and serve: Add the fried chicken back into the wok with the sauce. Toss thoroughly to coat each piece evenly with the orange sauce. Garnish with sliced green onions and whole dry chili pepper if desired. Serve immediately while hot and crispy.
Notes
- Use fresh orange juice and zest for the best flavor and brightness in the sauce.
- Maintaining the oil temperature at 375°F is key to achieving crispy chicken without absorbing excess oil.
- Chinese chili pepper flakes add a subtle heat; adjust according to preference or omit for a milder dish.
- The baking soda in the marinade helps tenderize the chicken for a juicier result.
- Make sure not to overcrowd the frying pan to keep the oil temperature steady and chicken crispy.
