Go Back
+ servings
Print

Crispy Orange Chicken

It’s hot sticky sweet. This Chinese-American chicken commonly found on takeout menus is the perfect combination of sweet, tangy and citrus flavors.
Course Main Course
Cuisine Asian, Chinese
Keyword chicken, chicken thighs, fried chicken, orange, sauce
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

Ingredients

For the sauce:

  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced ginger
  • 3 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • Zest from 2 oranges
  • ¼ cup soy sauce
  • 3 tablespoons water
  • ½ cup granulated sugar
  • 3 tablespoons white vinegar
  • ¼ cup rice wine vinegar
  • 2 green onions, thinly sliced, whites and greens separated
  • 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 sauce:

  • In a small saucepan over medium heat whisk together the sesame oil, ginger, garlic, red pepper flakes, orange zest, soy sauce, water, sugar, white vinegar, rice wine vinegar and the white part of the green onions.
  • Simmer, stirring occasionally, until the sauce has reduced by about half. Once the mixture is reduced, make a slurry by whisking together the cornstarch with 2 tablespoons of cold water.
  • Whisk the slurry into the sauce and continue to simmer until the sauce is thick and coats the back of a spoon. Remove from heat then strain the sauce through a fine mesh strainer and set aside.

For the chicken:

  • Cut the chicken into 1-inch cubes and place in a medium bowl. Toss with the orange juice, cover and marinate for at least an hour and up to overnight.
  • Fill a large cast iron skillet with at least 1-inch of the oil and heat to 350ºF (180ºC).
  • In a medium shallow bowl whisk the eggs. In another medium shallow bowl whisk together the flour, cornstarch, salt and pepper.
  • Working in batches dredge the chicken in the egg and then in the flour, shaking off any excess flour.
  • Fry the chicken in batches, until golden brown on both sides, about 4 minutes each side. Remove to a paper towel lined plate to drain and repeat the process with remaining chicken.
  • Add the chicken to a medium mixing bowl and toss with the sauce.
  • Serve topped with the remaining green onions with a side of rice.