Description
This vibrant Orange Chicken recipe features tender, crispy chicken thighs coated in a light cornstarch batter and tossed in a tangy, sweet orange sauce with a hint of heat from chili flakes. Perfect for a flavorful homemade takeout meal, it balances citrus zest, garlic, and a touch of vinegar to create a delightful and crowd-pleasing dish.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
- ¼ cup water
- ½ teaspoon kosher salt (fine salt is okay too)
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon neutral oil (any neutral oil is fine)
Orange Chicken Sauce
- 1 cup orange juice (about 2 to 3 oranges juiced)
- 1 tablespoon orange zest (adjust to taste)
- ¼ cup ketchup
- 2 tablespoons granulated sugar (adjust based on sweetness of oranges)
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
Additional Ingredients
- ½ tablespoon garlic, minced (about 1 clove)
- ½ teaspoon Chinese chili pepper flakes or 1 teaspoon crushed red pepper
- 1 stalk green onion, thinly sliced (white and green parts separated)
- Whole dry chili pepper (optional)
- Oil as needed for cooking
Instructions
- Prepare the chicken marinade: In a large bowl, combine water, kosher salt, and baking soda. Add the chicken pieces and let them sit for 15 minutes to tenderize and enhance juiciness.
- Prepare the batter: Beat the eggs in a separate bowl. Drain the chicken from the marinade and pat dry. Toss the chicken in the beaten eggs, then coat evenly with cornstarch.
- Fry the chicken: Heat a large skillet or wok over medium-high heat and add 1 tablespoon of neutral oil. Fry the chicken pieces in batches to avoid overcrowding until golden brown and cooked through, about 5-7 minutes per batch. Remove and set aside on paper towels to drain excess oil.
- Make the orange sauce: In a small bowl, whisk together orange juice, orange zest, ketchup, granulated sugar, white vinegar, and cornstarch until smooth and well combined.
- Sauté aromatics: In the same skillet used for frying, add a little oil if needed and sauté minced garlic, white part of green onions, and chili flakes along with the optional whole dry chili pepper for about 30 seconds until fragrant.
- Cook the sauce: Pour the orange sauce mixture into the skillet with the aromatics. Cook over medium heat, stirring constantly until the sauce thickens and becomes glossy, about 3-4 minutes.
- Toss chicken in sauce: Add the fried chicken pieces back into the skillet and toss to coat thoroughly with the thickened orange sauce. Cook together for another 1-2 minutes to marry flavors.
- Garnish and serve: Remove from heat, garnish with the green parts of the sliced green onions, and serve immediately with steamed rice or your preferred side.
Notes
- Use chicken thighs for juicy, flavorful meat; you can substitute with chicken breasts if preferred, though thighs yield better texture.
- If you prefer a less sweet sauce, reduce the sugar or ketchup amount accordingly.
- Adjust chili flakes quantity based on your heat tolerance; omit the dry chili pepper if you want a milder dish.
- Make sure to pat the chicken dry before coating with cornstarch to achieve crispy texture.
- If an air fryer is preferred, you can air fry the coated chicken at 400°F (200°C) for 12-15 minutes, flipping halfway.
Keywords: Orange chicken, crispy chicken, Chinese-American cuisine, homemade orange chicken, sweet and tangy chicken