Go Back
–+ servings

Orange Chicken

Danielle Dunn
Crispy chicken tossed in a sweet and savory sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course dinner, lunch, Main Course
Cuisine asian, Chinese
Servings 4 people

Ingredients
  

  • 2 lbs. boneless, skinless chicken thighs, cut into 1 inch pieces chicken breasts can be used as well
  • 2 tsp. kosher salt
  • 2 eggs
  • 1 tbsp. all-purpose flour
  • 1 cup fresh orange juice I typically use about 3-4 oranges to get 1 cup.
  • 1/2 cup chicken broth
  • 2 tbsp. cornstarch
  • 1/2 tsp. ground ginger
  • 2 tbsp. soy sauce
  • 2 tbsp. white wine vinegar
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/4 cup corn starch
  • 2 tsp. seasoning salt or sea salt
  • 1/2 tsp. crushed red pepper flakes
  • 1 tbsp. minced garlic About 2-3 cloves
  • 1 tbsp. orange zest
  • chopped green onions for garnish

Instructions
 

  • In a large bowl, add chicken, kosher salt, egg and flour. Mix thoroughly until chicken pieces are coated. Cover with plastic wrap and let sit in the refrigerator for at least 20 minutes, but no longer than 1 hour. Chicken must sit to room temperature for 30 minutes prior to cooking, so make sure to remove from refrigerator at least 30 minutes prior to coating with flour and cornstarch mixture.
  • Make the sauce by adding the orange juice, chicken broth, corn starch, ground ginger, soy sauce, white wine vinegar, and sugar to a small bowl or large measuring cup and whisking together. Set aside
  • In a medium bowl, add flour, corn starch and seasoning or sea salt. Whisk together, and add chicken pieces. Use hand to toss together until all pieces are coated with flour mixture. Press the flour mixture into the chicken pieces to ensure the pieces are thoroughly coated..
  • In a large skillet or heavy bottom pot, heat oil to 350 degrees. Carefully add a batch of chicken pieces to oil a few pieces at a time. Do not overcrowd. Cook for 3 minutes or until lightly browned. Remove and let rest on a wire rack, or a plate lined with a paper towel.
  • Allow oil to reach 365 - 375 degrees, then fry in batches again for 1-2 minutes, or until chicken pieces are golden brown and crispy. Let rest on a wire rack or paper towel lined plate.
  • Heat a wok or nonstick skillet over medium heat, and add 1 tbsp. of oil. St Sir in garlic, crushed red pepper flakes and orange zest. Sauté for 1 minute. Pour in sauce. Bring to a simmer, and simmer for 5-7 minutes. Sauce should thicken and reduce slightly. Taste and add salt if needed.
  • Toss chicken in sauce until fully coated. Garnish with green onions if you like. Serve immediately with side of choice. White rice is perfect.

Notes

  • Chicken must sit to room temperature for 30 minutes prior to cooking, so make sure to remove from refrigerator at least 30 minutes prior to coating with flour and cornstarch mixture.
  • Do not marinate chicken for longer than 1 hour.
  • If you prefer, substitute boneless skinless, chicken for chicken thighs. Just make sure to cut it into 1 inch pieces.
  • Double frying the chicken pieces will give you fully cooked, golden brown pieces.
  • This recipes does not require a wok. Using a non stick skillet is a good substitute for the wok.
Tried this recipe?Let us know how it was!