Sweet and Tangy Orange Chicken
We’ve made a goal to eat at home more often as a family, and we were doing so great until it hit me: a craving for Chinese food. And not just Chinese food, but good, restaurant-style Chinese food. I was a mom on a mission for one of our favorites: Orange Chicken. Let me tell you, this recipe filled all of those cravings and will be one that we return to over and over again!
What is Orange Chicken made of?
Chicken thighs are the go-to choice for orange chicken. Not only is the dark meat more flavorful, it also stays tender through the frying process and pairs well with the sauce. The orange flavor comes from the orange juice and orange zest in the sauce.
How to make orange zest:
Orange zest is made by using a zester to remove the outer rind of an orange. The grates on a zester are just right for removing the orange layer of the rind. The grates on a cheese grater are too deep and grate into the bitter white layer (known as the pith) that is under the orange layer. Using a zester will keep the grates shallow enough that you’ll avoid the pith.
If you’re looking to add a zester to your kitchen tools, we like this Citrus Zester. It can also be used with hard cheese (like parmesan) and to grate chocolate in desserts. Any tool that works for several different types of recipes is a must-have in my book!
How is Orange Chicken made?
An “assembly line” set-up makes preparation a snap! You’ll need a bowl for the egg mixture and another bowl for the flour mixture (see below).
FOR THE CHICKEN:
- 2 lb boneless skinless chicken thighs, cut into 1″ pieces
- 1 egg, whisked
- 2 tbsp oil divided, plus more for frying
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 1/2 tsp salt
- 1 pinch black pepper
- 1 tablespoon ginger minced
- 1 teaspoon garlic minced
FOR THE ORANGE SAUCE:
- 1 tablespoon cornstarch
- 2 tablespoons rice wine
- 1/4 cup orange juice
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 10 tablespoons sugar
- 10 tablespoons white vinegar
- zest of 1 orange
Assembly Line and Making the Orange Sauce:
1. To make the orange sauce combine the cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Stir to combine and set aside.
2. Set up an assembly line to coat the chicken pieces. Whisk the egg with 1 tablespoon oil.
3. In a separate bowl, combine corn starch, flour, and salt & pepper. Mix well.
4. Dip chicken pieces in the egg mixture, then toss around in the flour mixture.
5. Heat oil in a large frying pan to 375 degrees.
Cooking instructions:
1. Fry the chicken for a few minutes (about 3-4 minutes) until golden and crisp.
2. Carefully transfer the cooked chicken to a sheet pan lined with paper towels to absorb excess oil. Continue on cooking all of the remaining chicken.
3. Let the hot oil cool in the pan until you can safely dispose of it in the trash.
4. In a new pan heat 1 tablespoon oil to medium-high heat. Add the ginger and garlic and cook for about 10 seconds until fragrant. Add the orange sauce and bring to boil.
5. Turn the heat off. Toss in the cooked chicken and stir until well coated in the orange sauce. Serve warm.
Is Orange Chicken spicy?
Orange chicken is traditionally a spicy dish. In order to appeal to the non-spicy lovers at my house, this is a tamer version. The sweet and tangy flavor of the sauce balances the spice of the ginger perfectly!
Orange Chicken
Make your favorite restaurant quality orange chicken at Home!
Ingredients
Chicken
- 2 lb chicken thighs boneless, skinless, cut into 1" pieces
- 1 egg whisked
- 2 tablespoons oil divided, plus more for frying
- ½ cup cornstarch
- ¼ cup flour
- 1 ½ teaspoon salt
- 1 pinch black pepper
- 1 tablespoon ginger minced
- 1 teaspoon garlic minced
Orange Sauce
- 1 tablespoon cornstarch
- 2 tablespoons rice wine
- 1/4 cup orange juice
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 10 tablespoons sugar
- 10 tablespoons white vinegar
- Zest of one orange
Instructions
Assembly line and making the orange sauce
-
To make the orange sauce combine the cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Stir to combine and set aside.
-
Set up an assembly line to coat the chicken pieces. In a bowl, whisk the egg with 1 tablespoon of oil.
-
In a separate bowl, combine the cornstarch, flour, and salt & pepper. Mix well
-
Dip chicken pieces in the egg mixture, then toss around in the flour mixture.
-
Heat oil in a large frying pan to 375 degrees.
Cooking Instructions
-
Fry the chicken for a few minutes (about 3-4 minutes) until golden and crisp.
-
Carefully transfer the cooked chicken to a sheet pan lined with paper towels to absorb excess oil. Continue on cooking all of the remaining chicken.
-
Let the hot oil cool in the pan until it can safely be disposed of in the trash.
-
In a new pan, heat 1 tablespoon to medium-high heat. Add the ginger and garlic, then cook for about 10 seconds until fragrant.
-
Turn the heat off. Toss in the cooked chicken and stir until well coated in the orange sauce. Serve warm.
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