Orange Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
6
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Calories
365 kcal
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Course
Main Course
Orange Chicken
Description
This recipe starts with chicken thighs marinated briefly in sesame oil, garlic powder, salt, and white pepper to enhance their natural flavor. They are then coated in a wet batter made from rice flour, all-purpose flour, egg, and water, resulting in a light crispy crust once fried.
The frying process involves heating vegetable oil to around 350°F and submerging the battered chicken until it turns slightly golden. A second fry at a higher temperature crisps the chicken further. The sauce combines orange juice, sugars, vinegar, soy sauce, and aromatics like garlic and ginger, thickened with cornstarch, creating a glossy, sticky coating.
Once fried, the chicken is tossed in the sauce so each piece is well-coated. The citrus brightness from the orange juice balances the sweetness and heat of the crushed red pepper flakes for a layered flavor experience.
Using chicken thighs rather than breasts ensures a juicier texture, and rice flour contributes to the crunchy exterior. Marinating the chicken ahead improves flavor penetration. To finish, garnish with fresh orange slices for a visual accent.
Ingredients
- 4 pieces chicken thighs (Boneless and skinless)
- 1 orange (Use half for decoration)
Marinate Chicken:
- ⅛ teaspoon salt
- ⅛ teaspoon white pepper
- ½ teaspoon garlic powder
- 1 teaspoon sesame oil
Batter:
- ½ cup rice flour
- ½ cup all-purpose flour
- 1 egg
- ¾ cup water
Sauce:
- 1 teaspoon vegetable oil
- ¼ teaspoon crushed red pepper (Chili pepper flakes)
- 2 lices ginger (0.3 oz)
- 2 cloves garlic (0.5 oz)
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ cup orange juice (I use store brand)
- ¼ cup vinegar
- 2 tablespoons soy sauce
Thicken Sauce:
- 1.5 tablespoons cornstarch
- 2 tablespoons water
Other:
- 4 cups vegetable oil (For deep fry the chicken)
Instructions
- Wash 4 boneless chicken thighs. Trim the fat and cut the thighs into chunks.
- Place the cut chicken thighs in a bowl. Add ⅛ teaspoon of salt, ⅛ teaspoon of white pepper, ½ teaspoon of garlic powder, and 1 teaspoon of sesame oil. Mix everything thoroughly and allow it to marinate for at least 15 minutes.
- After, put ½ cup of rice flour, ½ cup of all-purpose flour, 1 egg, and ¾ cup of water into a mixing bowl.
- Use a whisk to mix the batter very well.
- Next, add the marinated chicken to the batter.
- Mix well and cover the marinated chicken with batter.
- Pour 4 cups of vegetable oil into the wok and turn the fire to low. Heat the oil until it's hot enough. You can also use a thermometer; the temperature is around 350 F. Or, use a wooden chopstick to dip into the oil when you see bubbles around the chopstick. It is a sign that the oil is hot enough for deep frying.
- Slowly add the chicken covered with batter into the oil.
- Deep-fry the chicken until it's slightly golden. Remove the chicken and turn the fire to medium-low.
- Double-fry the chicken. Heat the oil to about 375°F and add the fried chicken again.
- Cook until the chicken is golden brown. Drain the chicken and put it on a paper towel to absorb excess oil.
- Grate 2 slices of ginger (0.3 oz).
- After that, grate 2 cloves of garlic (0.5 oz).
- Add ¼ cup white sugar, ¼ cup brown sugar, ¼ cup orange juice, ¼ cup vinegar, and 2 tablespoons soy sauce to a container. Mix the sauce very well.
- Next, pour 1 teaspoon of vegetable oil into the wok. Turn the fire to medium-low. Add the grated ginger, garlic, and ¼ teaspoon of crushed red pepper (chili pepper flakes). Stir-fry them a bit.
- In the following, pour the sauce mixture from step 14. Stir it a little bit.
- Then, add 1.5 tablespoons of cornstarch and 2 tablespoons of water to a small container and mix well.
- Pour the cornstarch mixture from step 17 into the sauce. Keep stirring the sauce.
- When the sauce thickens, add the deep-fried chicken. Toss it to ensure it is covered.
- Lastly, slice half of an orange and put it on the orange chicken as decoration.
Notes
- Marinate the chicken for at least 15 minutes to enhance flavor.
- Using chicken thighs ensures a better texture compared to breasts.
- Rice flour in the batter helps achieve a crispy and crunchy coating.
- Double fry the chicken: first at 350°F until slightly golden, then at 375°F until fully golden brown.
- Prepare the sauce separately and coat the fried chicken by tossing it thoroughly to combine flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 28mg | 9% |
| Sodium | 401mg | 17% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 17mg | 19% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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