Main Course

Orange Chicken

Name: Orange Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 600 g boneless skinless chicken thigh cut into 1-inch pieces; 1 tbsp soy sauce; 1 tsp rice vinegar; 0.25 tsp salt; 0.13 tsp black pepper; 1 pcs egg beaten; 0.5 cup cornstarch; 0.25 cup all-purpose flour; 3 cup vegetable oil for frying; 0.75 cup orange juice freshly squeezed; 1 tsp orange zest; 0.25 cup soy sauce; 2 tbsp rice vinegar; 0.25 cup sugar; 1 tbsp ginger grated; 2 clove garlic minced; 0.5 tsp red pepper flake; 1 tbsp cornstarch; 2 tbsp water; 1 tsp sesame seed toasted (optional); 2 pcs green onion sliced (optional)

A popular Chinese-American dish, orange chicken features crispy fried chicken pieces coated in a sweet, savory, and tangy orange sauce. It's a flavorful and satisfying main course that's perfect over rice.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 694 kcal

Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

chicken

600 gboneless skinless chicken thigh, cut into 1-inch pieces

chicken marinade

1 tbspsoy sauce
1 tsprice vinegar
0.25 tspsalt
0.13 tspblack pepper

chicken coating

1 pcsegg, beaten
0.5 cupcornstarch
0.25 cupall-purpose flour

frying

3 cupvegetable oil, for frying

sauce

0.75 cuporange juice, freshly squeezed
1 tsporange zest
0.25 cupsoy sauce
2 tbsprice vinegar
0.25 cupsugar
1 tbspginger, grated
2 clovegarlic, minced
0.5 tspred pepper flake

sauce slurry

1 tbspcornstarch
2 tbspwater

garnish

1 tspsesame seed, toasted(optional)
2 pcsgreen onion, sliced(optional)

Equipment

wok · slotted spoon · paper towels · large pot · wire rack · medium bowl · small bowl · whisk · deep skillet

The method

Step by step

1
Place the chicken pieces in a medium bowl.
2
Add the soy sauce, rice vinegar, salt, and black pepper to the chicken and toss to coat.
3
In a separate shallow bowl, whisk the egg.
4
In another shallow bowl, combine the cornstarch and all-purpose flour.
5
Dip each chicken piece into the beaten egg, then dredge it in the cornstarch and flour mixture, ensuring it's fully coated.
About 10 min
Cook’s note: Press the coating onto the chicken to ensure it adheres well.
6
Heat the vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C).
About 5 min
Cook’s note: Use a deep-fry thermometer to monitor the oil temperature.
7
Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot.
8
Fry the chicken for 4-6 minutes per batch, or until golden brown and cooked through.
About 10 min
Cook’s note: The chicken should reach an internal temperature of 165°F (74°C).
9
Remove the fried chicken with a slotted spoon and place it on a wire rack set over paper towels to drain excess oil.
10
In a medium bowl, whisk together the orange juice, orange zest, soy sauce, rice vinegar, sugar, ginger, garlic, and red pepper flakes for the sauce.
About 5 min
11
In a small bowl, combine the cornstarch and water to create a slurry.
12
Pour the orange sauce mixture into a large skillet or wok and bring it to a simmer over medium heat.
About 2 min
13
Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
About 2 min
14
Add the fried chicken pieces to the thickened sauce and toss until all the chicken is evenly coated.
About 1 min
15
Serve immediately, garnished with toasted sesame seeds and sliced green onions if desired.
Cook’s note: Orange chicken is excellent served over steamed white rice.

Per serving

Nutrition

65%Score

Calories: 694.4kcal
Protein: 43.3g
Carbs: 42.2g
Fat: 38.1g
Fibre: 1g
Sugar: 17.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover orange chicken in an airtight container in the refrigerator.

Reheating

Reheat in a skillet over medium heat or in the microwave until warmed through.