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Orange Chicken

Make your favorite restaurant quality orange chicken at Home!

Author: Kami | NoBiggie.net
  • 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
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. In a bowl, whisk the egg with 1 tablespoon of oil.

  3. In a separate bowl, combine the cornstarch, 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 it can safely be disposed of in the trash.

  4. In a new pan, heat 1 tablespoon to medium-high heat. Add the ginger and garlic, then cook for about 10 seconds until fragrant.

  5. Turn the heat off. Toss in the cooked chicken and stir until well coated in the orange sauce. Serve warm.