Description
This vibrant Orange Chicken recipe features tender chicken thighs marinated and fried to a crispy golden perfection, then tossed in a tangy and sweet homemade orange sauce. Perfectly balanced with garlic, chili flakes, and fresh orange zest, this dish offers a delicious blend of citrus and spice that’s ideal for a family dinner or a flavorful takeout alternative.
Ingredients
Scale
Chicken and 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
- 1 stalk green onion, chopped (for garnish)
- Whole dry chili pepper (optional, for added heat)
For Frying
- Vegetable oil (enough for deep frying, about 2 cups)
Instructions
- Marinate the chicken: In a large bowl, combine the chicken thighs with water, baking soda, and kosher salt. Toss thoroughly to coat and allow the chicken to marinate for about 15-20 minutes until the mixture is mostly absorbed. This helps tenderize the chicken.
- Prepare the batter: Crack the eggs into the bowl with the marinated chicken. Add the cornstarch and mix well until each piece is evenly coated in a thick batter.
- Heat the oil: Pour vegetable oil into a wok or deep frying pan and heat it to 375°F (190°C), using a thermometer for accuracy to ensure crispiness without burning.
- Make the sauce: In a separate mixing bowl, whisk together fresh orange juice, orange zest, ketchup, granulated sugar, white vinegar, and cornstarch. Set aside for later use.
- Fry the chicken: Carefully fry the chicken pieces in batches to avoid overcrowding. Cook each batch for about 3-5 minutes or until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Prepare the sauce and aromatics: Using a clean wok or skillet, heat a small amount of oil over medium heat. Add minced garlic and Chinese chili pepper flakes, stir-frying briefly until fragrant, about 30 seconds. Pour in the prepared orange sauce mixture and cook for 2-3 minutes, stirring continuously until sauce thickens to a glossy coating consistency.
- Toss chicken in sauce: Add the fried chicken pieces to the sauce, tossing well to coat each piece evenly. Stir cook for another minute to ensure the chicken is well glazed.
- Serve: Garnish with chopped green onion and optional whole dry chili peppers for extra heat. Serve immediately while hot, preferably over steamed rice or noodles.
Notes
- Use fresh orange juice and zest for the best flavor intensity.
- Maintain oil temperature at 375°F to ensure a perfect crispy texture without absorbing excess oil.
- If you prefer milder spice, omit the chili flakes and dry chili peppers.
- Baking soda tenderizes the chicken but don’t marinate for more than 30 minutes to avoid texture issues.
- This recipe works best with dark meat chicken (thighs) for juiciness, but breast meat can be used as a leaner option.
