Orange Chicken
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6
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Calories
365 kcal
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Course
Main Course
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Cuisine
Asian
Orange Chicken
Description
The deep-frying process uses a carefully monitored oil temperature to ensure the chicken does not absorb excess grease or burn before cooking through. Pieces are dipped in beaten egg, then coated in a flour and cornstarch mixture, repeated to create a sturdy, crispy crust.
The orange sauce blends fresh ginger, garlic, orange juice and zest, soy sauce, brown sugar, crushed red pepper, rice vinegar, and sesame oil, thickened with cornstarch slurry to a glossy consistency. Tossing the fried chicken in this sauce gives it a sweet, tangy, and mildly spicy flavor with aromatic sesame notes.
Serving immediately is recommended because the fresh, crisp coating softens quickly as it absorbs the sauce. Sesame seeds and sliced green onions add visual appeal and texture contrast.
Using a deep-frying thermometer is emphasized to maintain proper oil temperature for best results.
Ingredients
For the chicken:
- 1 1/2 lbs chicken thigh cut into 1 inch pieces, boneless, skinless
- 2 egg lightly beaten
- salt to taste
- black pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- cooking oil for frying
- 1 tablespoon sesame seeds
- 1/4 cup green onion sliced
For the orange sauce:
- 2 teaspoons vegetable oil
- 2 teaspoons ginger fresh, minced
- 1 teaspoon garlic minced
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 2 teaspoons orange zest plus additional for garnish if desired
- 1/2 teaspoon crushed red pepper
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 cup water
- 2 tablespoons cornstarch
Instructions
For the chicken
- Place the eggs in a bowl; add salt and pepper to taste.
- Mix together the flour and cornstarch and place in a shallow bowl or on a plate.
- Heat 3 inches of oil in a deep pan to 350 degrees F.
- Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Repeat the process for all of the chicken pieces.
- Fry 8-9 pieces of chicken at a time for 5 minutes or until browned. Repeat with all the remaining chicken.
For the sauce
- While the chicken is cooking, make the sauce.
- Heat the 2 teaspoons of vegetable oil in a saucepan over medium heat. Add the garlic and ginger and cook for 1 minute.
- Add the orange juice, soy sauce, brown sugar, orange zest, crushed red pepper, rice vinegar and sesame oil to the pan. Bring to a simmer.
- Whisk together the cornstarch and water. Add to the pan and cook for 2-3 minutes, stirring constantly, or until sauce has thickened.
- Add the chicken pieces to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions and serve. Garnish with additional orange zest if desired.
Notes
- Use a deep-frying thermometer to maintain oil temperature around 350°F; too cold leads to greasy chicken, too hot burns coating.
- Serve the dish immediately to keep the coating crisp before it softens from the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 162mg | 54% |
| Sodium | 672mg | 28% |
| Potassium | 442mg | 9% |
| Sugar | 21g | 42% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 53mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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