Description

Crispy, juicy chicken tossed in a sweet, tangy, and savory orange sauce. A homemade version of the best orange chicken recipe with tender meat, golden crunch, and vibrant flavor.

Ingredients

For the Marinade:

1 large egg white

2 tablespoons dark soy sauce

2 tablespoons white vinegar

1/4 teaspoon baking soda

3 tablespoons cornstarch

1 pound boneless, skinless chicken thighs, cut into chunks

For the Dry Coating:

1/2 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

Reserved portion of marinade

For the Sauce:

1 tablespoon dark soy sauce

2 tablespoons white vinegar

3 tablespoons low-sodium chicken stock

4 tablespoons sugar

1 teaspoon roasted sesame seed oil

2 teaspoons grated zest and 1/4 cup fresh orange juice

1 tablespoon cornstarch

4 strips dried orange peel

2 teaspoons peanut, canola, or vegetable oil

2 teaspoons minced garlic (2 cloves)

2 teaspoons minced fresh ginger (1-inch piece)

2 teaspoons thinly sliced scallion bottoms

To Finish:

2 quarts peanut, canola, or vegetable oil for frying

Steamed white rice and broccoli for serving

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Instructions

2. Beat egg white until lightly foamy. Add soy sauce and vinegar, whisk, then add baking soda and cornstarch. Coat chicken thoroughly and let marinate 20–30 minutes.

3. In a separate bowl, mix flour, cornstarch, baking powder, and salt. Add reserved marinade and mix until clumpy. Coat marinated chicken pieces thoroughly in the dry mixture.

4. Whisk soy sauce, vinegar, chicken stock, sugar, sesame oil, orange zest, juice, and cornstarch. Stir in dried orange peel.

5. In a skillet, sauté garlic, ginger, and scallions until fragrant. Add the sauce mixture, stir until thickened and glossy, then set aside.

6. Heat oil in a wok or Dutch oven to 350°F (177°C). Fry chicken in batches 3–4 minutes until golden and crispy. Drain on paper towels.

7. Return sauce to skillet, add chicken, and toss until evenly coated.

8. Serve immediately over steamed rice with broccoli, garnished with scallions or sesame seeds.

Notes

Use chicken thighs for the best balance of flavor and tenderness.

Maintain oil temperature between 325°F and 375°F for perfect frying.

If preparing ahead, keep chicken and sauce separate until serving to maintain crispiness.

Homemade dried orange peel adds extra depth, but fresh zest can also be used.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Main Course
Method: Deep Frying, Stir Fry
Cuisine: Chinese-American