Orange Chicken Recipe
Directions
- 1Pour 1 to 2 inches of canola (or vegetable) oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.
- 2In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and ⅓ cup corn starch until a thin batter forms.
- 3Toss in the chicken pieces and let sit for a few minutes while the oil heats up.
- 4Fry the chicken in batches and drain on a paper towel lined plate.
- 5While the chicken is cooking, prepare the sauce.
- 6Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, ⅓ cup sugar, ⅓ cup rice wine vinegar (or dry sherry), ⅓ cup chicken broth and 2 tbsp corn starch in a bowl and set aside.
- 7Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat.
- 8Toss in the ginger, garlic and red pepper flakes (if using) and stir until fragrant, about 30 seconds.
- 9Pour in the sauce and cook over medium heat until thickened, stirring occasionally.
- 10Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce.
- 11Garnish with sliced green onions and orange slices.
- 12Serve over hot steamed rice if desired.
- 13Enjoy!
Ingredients
- Canola Oil for frying
- 2 tsp sesame oil
- 1 egg
- 0.33 cup corn starch
- 3 tbsp soy sauce
- 2 lbs. boneless skinless chicken thighs, cut into bite sized pieces
- 1.5 tsp fresh orange zest
- 2 tbsp fresh orange juice
- 3 tbsp soy sauce
- 3 tbsp water
- 0.33 cup sugar
- 0.33 cup rice wine vinegar
- 0.33 cup chicken broth
- 2 tbsp corn starch
- 1 tsp canola oil
- 1.5 tsp minced ginger
- 3 cloves garlic, finely minced
- pinch red pepper flakes, optional
- sliced green onions
- orange slices
Equipment
small deep fryerheavy bottomed potlarge bowlpaper towel lined platelarge wokskillet
Tips
- If you don’t have a deep fryer or a heavy bottomed pot, add a few tablespoons of canola oil to a skillet with high edges and cook the chicken on all sides until browned and crispy.
- You can substitute rice wine vinegar with chicken broth, but it will change the flavor.
- The batter for the chicken is a little thin and might not be ideal for the air fryer, but you could try it.
- For a thicker breading, you could double batter the chicken by rolling them in flour and then coating again with more cornstarch slurry.
- Serve over hot steamed rice if desired.
- Consider pairing with Quick and Easy Fried Rice, Easy Lo Mein Noodles, Chicken Egg Rolls, Egg Drop Soup, or Sweet and Spicy Green Beans to make a complete meal.
- Boneless chicken breast can be used instead of thighs and will also be moist and juicy.
- You can use less sugar and add pineapple chunks for a sweet and sour flavor.
- To adjust for more servings, use the 2x or 3x option on the recipe card.
- If the chicken is dry, ensure not to overcook it; it only needs to be cooked to at least 165 degrees and golden brown.
- If the chicken appears too dark, it might be due to the type of sesame oil used; ensure it's not dark sesame oil if you prefer a lighter color.
- This recipe can be made with swerve as a sugar substitute, coconut oil instead of canola, and tamari for soy sauce for a gluten-free and lower sugar option.
- You can use boneless chicken breast instead of thighs.
- You can swap out the orange for lemon for a lemon chicken recipe, but pineapple might need testing.
- To increase the sauce, consider doubling the sauce ingredients and adding more orange zest.
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