Orange Chicken
A flavorful and crispy orange chicken dish with a tangy sauce, perfect for a quick and satisfying meal.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1 inch pieces)
- 0.25 cup water
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon baking soda
- 2 large eggs
- 0.5 cup cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- 1 cup orange juice (about 2 to 3 oranges juiced)
- 1 tablespoon orange zest use less if you prefer it less "orange-y"
- 0.25 cup ketchup
- 2 tablespoons granulated sugar use more if your oranges are not as sweet
- 1.5 tablespoons white vinegar
- 1 tablespoon cornstarch for sauce thickening
- 0.5 tablespoon garlic (minced) about 1 clove
- 0.5 teaspoon Chinese chili pepper flakes (or crushed red pepper)
- 1 stalk green onion (white parts, thinly sliced)
- as needed Whole dry chili pepper (optional)
- as needed Oil (for cooking)
Instructions
- Marinate chicken: Mix chicken, water, baking soda, and salt until water is absorbed. Add eggs and cornstarch, then oil; mix well.
- Heat oil to 375°F. Fry chicken in batches for 4-5 mins, drain, then fry again for 5-6 mins until crispy. Drain on paper towels.
- Prepare sauce: Mix orange juice, zest, ketchup, sugar, vinegar, and cornstarch. Set aside.
- Stir-fry aromatics: In a wok, heat oil, add white parts of green onion, garlic, chili flakes; cook 10-15 sec.
- Pour sauce into wok, cook until bubbly and thickened. Add fried chicken, toss to coat. Serve garnished with green onion.
Notes
Ensure oil temperature is accurate for crispy chicken. Adjust sugar for sweetness based on orange sweetness.