Orange Chicken Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Servings
6
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Calories
352 kcal
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Course
Main Course
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Cuisine
Chinese
Orange Chicken Recipe
Description
This Orange Chicken recipe starts by preparing a sauce from orange zest and juice, Shaoxing wine, rice vinegar, soy and oyster sauces, garlic, ginger, sugar, and optional chili flakes, providing a sweet and slightly spicy flavor profile. The chicken breasts are cut into one-inch cubes and marinated in a mixture with eggs, Shaoxing wine, sesame oil, water, then coated with a thick tempura-style batter made from flour, cornstarch, salt, and white pepper.
The battered chicken is fried in oil heated to 350°F until golden and cooked inside, resulting in a crisp texture outside and tender meat inside. The cooked chicken pieces are then tossed with the flavorful orange sauce to coat them well. This produces a dish combining the crunch of fried batter with the citrusy, savory sauce that clings to each bite.
Instructions include tips for marinating, batter consistency, and frying technique to avoid clumping. The recipe advises on make-ahead options, reheating by stir frying in a wok, and storage for up to three days in the fridge (not recommended to freeze). Additional tips cover substituting dry ginger and garlic or coconut aminos for soy sauce and thickening the sauce with a cornstarch slurry.
Ingredients
For the Sauce:
- orange zest of 1 large
- orange about ¾ cup total, juice of 2 large
- ¼ cup water
- 3 tablespoons Shaoxing wine
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- ¼ cup sugar
- 1 mild chili optional hand ground, or ½ teaspoon red pepper flakes
- 2 garlic finely grated, cloves
- 1 fresh ginger peeled, finely grated, inch chunk
For the Chicken:
- 2 pounds chicken breast boneless, skinless, cut into 1” cubes
- 2 tablespoons Shaoxing wine
- 1 tablespoon sesame oil
- ¼ cup water
- 2 egg large
- ½ cup all-purpose flour
- ½ cup corn starch
- 2 teaspoons salt coarse
- ½ teaspoon ground white pepper
- neutral cooking oil generic cooking oil
Instructions
- In a medium-sized bowl add the orange zest, orange juice, water, Shaoxing wine, rice vinegar, sugar, soy sauce, oyster sauce, and optional chili flakes and mix to combine. Set it to the side.
- Cut the chicken into roughly 1-inch cubes. Place them in a large bowl.
- In the bowl with the chicken add in the Shaoxing wine, sesame oil, water, and eggs and mix until thoroughly combined.
- Next, mix in the corn starch, flour, salt, and white pepper until combined. It should be a wet batter like tempura.
- Add about 1 cup or so of cooking oil to a large wok or non-stick skillet and heat over medium heat until it reaches 350°.
- Place in individual battered chicken pieces at a time until the pan is full without getting the chicken to close to one another to avoid clumping.
- Cook the chicken for 1 minute before using a slotted spoon to move the chicken pieces around and cooking for a further 2 to 3 minutes or until lightly browned and cooked throughout.
- Repeat the process by cooking the chicken in batches and draining on a plate with paper towels.
- Once the chicken is done, drain all but about 1 tablespoon of the cooking oil and over low to medium heat add in the garlic and ginger and stir-fry for 30 to 45 seconds or just until fragrant.
- Pour in the orange sauce and turn the heat to medium.
- Once the sauce begins to gently bubble add the slurry 1 to 2 teaspoons at a time until it becomes silky and thick.
- Place in the cooked fried chicken and toss until coated.
- Serve the orange chicken with an optional garnish of sesame seeds.
Notes
- You can prepare the orange chicken up to 1 hour ahead but keep chicken separate from the sauce and warm both before serving.
- To reheat, stir fry chicken in a hot wok with a little oil for 2 to 3 minutes until hot.
- Store leftovers covered in the refrigerator up to 3 days; this dish does not freeze well.
- The batter should be thick and tempura-like; add a little water or an extra egg if too dry.
- To thicken the sauce, mix 1 tablespoon water with 1 tablespoon cornstarch before adding.
- Dried ginger and garlic powder can substitute fresh ginger and garlic at 1 teaspoon each.
- Coconut aminos can be used as an alternative to soy sauce if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 36g | 72% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 151mg | 50% |
| Sodium | 1473mg | 61% |
| Potassium | 620mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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