Crispy Orange Chicken Chinese-American (Printable)
Golden fried chicken pieces coated in a vibrant sweet and tangy orange citrus glaze with aromatic ginger and garlic.
# Ingredient List:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice wine or dry sherry
04 - 1 egg white
05 - 3 tablespoons cornstarch
→ Sauce
06 - 1/2 cup fresh orange juice
07 - 2 tablespoons soy sauce
08 - 3 tablespoons sugar
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon cornstarch dissolved in 2 tablespoons water
12 - Zest of 1 orange
13 - 1 teaspoon sesame oil
→ For Frying
14 - 4.2 ounces cornstarch
15 - 2.5 cups vegetable oil
→ Aromatics
16 - 2 garlic cloves, minced
17 - 1 tablespoon fresh ginger, minced
18 - 1 red chili, sliced
→ Garnish
19 - Sliced green onions
20 - Toasted sesame seeds
# Steps:
01 - Combine chicken pieces with soy sauce, rice wine, egg white, and cornstarch in a bowl. Mix thoroughly to coat and let marinate for 15 minutes.
02 - Heat vegetable oil in a deep pan or wok to 350°F.
03 - Dredge marinated chicken pieces in the additional cornstarch until well coated on all sides.
04 - Deep-fry chicken in batches until golden and crispy, approximately 4-5 minutes per batch. Remove and drain on paper towels.
05 - Discard most of the oil, leaving 1 tablespoon in the pan. Add garlic, ginger, and chili; sauté until fragrant, about 30 seconds.
06 - Mix together orange juice, soy sauce, sugar, rice vinegar, hoisin sauce, and orange zest in a bowl. Pour into the pan and bring to a simmer.
07 - Stir in the cornstarch slurry and cook until the sauce thickens, 1-2 minutes.
08 - Add fried chicken to the sauce, tossing to coat evenly. Serve hot, garnished with green onions and sesame seeds.
# Expert Tips:
01 -
- The sauce hits that perfect sweet-tangy spot that makes everyone reach for seconds without thinking
- Restaurant-quality results that actually happen in your own kitchen without any fancy techniques
02 -
- Overcrowding the oil drops the temperature instantly and you end up with soggy, greasy chicken instead of crispy
- The sauce thickens fast once you add the slurry, so have your chicken ready to toss immediately
03 -
- Pat the marinated chicken dry with paper towels before dredging in cornstarch for better crust adhesion
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing for way more flavor