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Homemade Orange Chicken
This homemade Orange Chicken is truly perfection!! So for those of you who order this every time you get takeout - try and make it and home and see what you think!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Calories: 407 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
For the Chicken
- 3 tablespoons cornstarch
- 3 egg whites
- 2 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces and patted totally dry
For the Sauce
- ½ cup orange juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice wine vinegar
- ¼ teaspoon sesame oil
- Kosher salt and crushed red pepper flakes
- 2 cloves garlic, finely chopped
- 1 teaspoon cornstarch
- vegetable oil for frying
- green onion for garnish (or chives!)
Instructions
For the Chicken
- In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the patted dry chicken to the mixture and allow to sit for 5 to 10 minutes.
Cup of Yum
For the Sauce
- Meanwhile, put the Orange Juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper and garlic in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
- Whisk together the cornstarch and ¼ cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
- Heat about 2-3 inches of vegetable oil in a large heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop the chicken into the oil (I drop 1-2 pieces in at a time and move it around for a second before adding more pieces), flipping gently, until golden, 3 to 4 minutes. Be very careful not to overcrowd the pan. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes.
- Repeat the process with the remaining batches. Once all the batches have their initial fry, drop them back into the oil for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve with the green onion garnish
Notes
- The chicken is easy to prep and no you cannot skip the cornstarch. It’s a vital element in making it crispy!! Also you need to make sure the chicken is blotted TOTALLY dry before adding into the cornstarch egg white mixture otherwise the coating wont stick. This is crucial, especially if the chicken was previously frozen and defrosted.
Nutrition Information
Calories
407kcal
(20%)
Carbohydrates
13g
(4%)
Protein
58g
(116%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
269mg
(90%)
Sodium
543mg
(23%)
Potassium
813mg
(23%)
Fiber
0.2g
(1%)
Sugar
6g
(12%)
Vitamin A
130IU
(3%)
Vitamin C
16mg
(18%)
Calcium
37mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 407
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 13g | 4% |
| Protein | 58g | 116% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 269mg | 90% |
| Sodium | 543mg | 23% |
| Potassium | 813mg | 17% |
| Fiber | 0.2g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 16mg | 18% |
| Calcium | 37mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.