Crispy Orange Chicken (Printable)
Crispy fried chicken coated in a sweet and tangy orange glaze with aromatic garlic and ginger.
# What You'll Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice wine or dry sherry
04 - 1 egg white
05 - 3 tablespoons cornstarch
→ Sauce
06 - 0.5 cup fresh orange juice
07 - 2 tablespoons soy sauce
08 - 3 tablespoons sugar
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon cornstarch dissolved in 2 tablespoons water
12 - Zest of 1 orange
13 - 1 teaspoon sesame oil
→ For Frying
14 - 4.2 ounces cornstarch
15 - 2.5 cups vegetable oil
→ Aromatics
16 - 2 garlic cloves, minced
17 - 1 tablespoon fresh ginger, minced
18 - 1 red chili, sliced
→ Garnish
19 - Sliced green onions
20 - Toasted sesame seeds
# Directions:
01 - Combine chicken pieces with soy sauce, rice wine, egg white, and cornstarch in a bowl. Mix thoroughly to coat and let marinate for 15 minutes at room temperature.
02 - Heat vegetable oil in a deep pan or wok to 350°F. Maintain temperature throughout frying for optimal crispiness.
03 - Dredge marinated chicken pieces in additional cornstarch, pressing firmly to ensure an even coating. Shake off excess starch before frying.
04 - Deep-fry chicken in batches, avoiding overcrowding, until golden brown and crispy, approximately 4-5 minutes per batch. Transfer to paper towels to drain excess oil.
05 - Remove all but 1 tablespoon of oil from the wok. Add minced garlic, ginger, and sliced chili. Sauté until fragrant, about 30 seconds, being careful not to burn.
06 - Whisk together orange juice, soy sauce, sugar, rice vinegar, hoisin sauce, and orange zest in a bowl. Pour into the wok with aromatics and bring to a gentle simmer.
07 - Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until sauce reaches desired consistency. It should coat the back of a spoon.
08 - Add fried chicken to the sauce, tossing gently to coat evenly. Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds. Serve immediately.
# Expert Advice:
01 -
- The sauce achieves that perfect sticky consistency that coats every single piece of chicken just like your favorite takeout spot
- You get total control over the sweetness level and can make it as spicy or mild as your table prefers
- Everything comes together in under an hour but tastes like it simmered all afternoon
02 -
- Crowding the pan while frying drops the oil temperature dramatically and you end up with soggy greasy chicken instead of crispy perfection
- Adding the cornstarch slurry to hot liquid too fast causes clumping, always whisk it into a separate cup first
- The sauce keeps thickening off the heat, so pull it a tiny bit earlier than you think is perfect
03 -
- Keep your fried chicken on a wire rack instead of paper towels to maintain maximum crispiness
- Grate your ginger with a microplane instead of mincing to release more flavor and avoid any fibrous bits