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Orange Chicken
5 from 39 votes

Orange Chicken

Orange Chicken features boneless, skinless chicken thighs battered and deep-fried to a crispy golden brown, then coated in a tangy, sweet sauce made with orange juice, vinegar, soy sauce, and a blend of sugars and spices. The marinade and batter create a flavorful coating that locks in moisture, while double deep-frying ensures an especially crunchy texture that pairs well with the rich citrus sauce.

Prep Time
15 mins
Cook Time
30 mins
Servings: 6
Calories: 365 kcal
Course: Main Course
Cuisine: Asian, Chinese, American

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

    Cup of Yum
  1. Wash 4 boneless chicken thighs. Trim the fat and cut the thighs into chunks. 
  2. 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. 
  3. After, put ½ cup of rice flour, ½ cup of all-purpose flour, 1 egg, and ¾ cup of water into a mixing bowl. 
  4. Use a whisk to mix the batter very well. 
  5. Next, add the marinated chicken to the batter. 
  6. Mix well and cover the marinated chicken with batter. 
  7. 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. 
  8. Slowly add the chicken covered with batter into the oil.
  9. Deep-fry the chicken until it's slightly golden. Remove the chicken and turn the fire to medium-low.
  10. Double-fry the chicken. Heat the oil to about 375°F and add the fried chicken again. 
  11. Cook until the chicken is golden brown. Drain the chicken and put it on a paper towel to absorb excess oil. 
  12. Grate 2 slices of ginger (0.3 oz). 
  13. After that, grate 2 cloves of garlic (0.5 oz). 
  14. 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. 
  15. 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. 
  16. In the following, pour the sauce mixture from step 14. Stir it a little bit. 
  17. Then, add 1.5 tablespoons of cornstarch and 2 tablespoons of water to a small container and mix well. 
  18. Pour the cornstarch mixture from step 17 into the sauce. Keep stirring the sauce. 
  19. When the sauce thickens, add the deep-fried chicken. Toss it to ensure it is covered. 
  20. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 365

% 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.