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BEST Orange Chicken

Sticky-sweet, citrusy magic that is Orange Chicken
Print Recipe
BEST Orange Chicken
Prep Time:15 minutes
Cook Time:25 minutes
Marinating Time:1 hour
Total Time:1 hour 40 minutes

Ingredients

  • FOR THE SAUCE:
  • 1/4 cup fresh squeezed orange juice About 1 orange
  • 1 tablespoon toasted sesame oil
  • 2 green onions thinly sliced, whites and greens separated, whites only for the sauce
  • 1/2 tablespoon minced ginger
  • 4 cloves garlic minced
  • Zest from 1 orange
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • ½ cup granulated sugar
  • 3 tablespoons white vinegar
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • FOR THE CHICKEN:
  • 1 ½ pounds boneless skinless, chicken thighs
  • Juice from 1 orange
  • 2 eggs
  • ½ cup cornstarch
  • ½ cup flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Vegetable oil as needed, for frying

Instructions

FOR THE CHICKEN:

  • Cut the chicken into bite-sized, 1-inch pieces and place them in a bowl. Pour in the orange juice, mix to coat, then cover and let it marinate for at least an hour or up to overnight.
  • In a large cast iron skillet, heat about an inch of oil to 350ºF (180ºC). (This is usually when I get to work on my sauce; instructions below, and let it gently simmer on the lowest setting while I continue with the chicken)
  • Set up your dredging station: In one shallow bowl, beat the eggs. In another, combine the flour, cornstarch, salt, and pepper. Working in batches, dip the marinated chicken into the egg, then coat it in the flour mixture, shaking off any excess.
  • Fry the chicken in batches until it's crispy and golden on both sides, about 4 minutes per side. Transfer to a paper towel-lined plate to drain and repeat with the rest of the chicken.
  • Place the crispy chicken in a mixing bowl, pour the sauce over the top, and toss until evenly coated.
  • Garnish with the remaining green onions and serve with a side of rice.

FOR THE SAUCE:

  • In a small saucepan over medium heat, combine the sesame oil, ginger, garlic, red pepper flakes, orange zest, soy sauce, water, sugar, white vinegar, rice wine vinegar, and the white parts of the green onions. Whisk everything together.
  • Let the sauce simmer, stirring occasionally, until it reduces by about half.
  • Meanwhile, make a slurry by mixing the cornstarch with 2 tablespoons of cold water.
  • Whisk the slurry into the sauce and continue to cook until it thickens enough to coat the back of a spoon.
  • Once done, strain the sauce through a fine mesh strainer and set aside until ready to use.
Servings: 3