Sweet, tangy, and crispy—this Classic Orange Chicken is better than takeout! Tender chicken thighs are double-fried for extra crunch, then coated in a sticky, citrusy sauce with just the right balance of sweet and savory. Serve with steamed rice for a complete meal!
Ingredients
For the Chicken:
- 350-450g boneless chicken thighs (or breasts), cut into bite-sized pieces
- Oil for deep frying (vegetable, peanut, or canola)
For the Batter:
- ½ cup cornstarch
- 2 tbsp flour
- 1 tbsp soy sauce
- 1 egg white
- 1 tsp sesame oil
- ¼ tsp white or black pepper
- ⅓ cup water (adjust as needed)
For the Orange Sauce:
- ¾ cup fresh orange juice (or bottled)
- ½ tsp orange zest (optional but recommended)
- 4-6 tbsp brown sugar (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp Shaoxing wine (or dry sherry)
- ½ tsp grated ginger (or ⅛ tsp ginger powder)
- 1 clove grated garlic (or ¼ tsp garlic powder)
For the Cornstarch Slurry:
- 1 tbsp cornstarch + 2 tbsp cold water
Garnish:
- Toasted sesame seeds
- Sliced green onions
Step-by-Step Instructions
1️⃣ Prepare the Chicken & Batter:
- In a bowl, whisk together cornstarch, flour, soy sauce, egg white, sesame oil, pepper, and water until smooth (should be thin, like paint).
- Add chicken pieces, coating evenly.
2️⃣ First Fry (Cook Through):
- Heat oil to 330-340°F (165-170°C).
- Fry chicken in batches for 5-7 minutes until cooked and lightly golden.
- Drain on a wire rack and rest for 15 minutes.
3️⃣ Second Fry (Extra Crispiness): (Optional but recommended!)
- Increase oil heat to 375°F (190°C).
- Fry chicken again for 30-60 seconds until deep golden brown. Drain.
4️⃣ Make the Orange Sauce:
- In a pan, combine orange juice, zest, sugar, soy sauce, vinegar, Shaoxing wine, ginger, and garlic. Simmer 1 minute to dissolve sugar.
- Stir in cornstarch slurry and cook 30-60 seconds until thick and glossy.
5️⃣ Coat & Serve:
- Toss fried chicken in the sauce until fully coated.
- Garnish with sesame seeds and green onions.
- Serve immediately with steamed rice!
🍽️ Serving Suggestions
- Best with: Steamed jasmine rice, fried rice, or noodles.
- Add veggies: Stir-fried broccoli or bell peppers for a balanced meal.
- Spice it up: Add red pepper flakes or sriracha for heat.
📊 Nutrition (Per Serving, Approx.)
- Calories: ~450
- Protein: 25g
- Carbs: 45g
- Fat: 18g
- Varies based on oil absorption and sugar adjustments.
FAQs
1. Can I bake instead of fry?
Yes! Bake at 425°F (220°C) for 20-25 mins, flipping halfway. Less crispy but healthier.
2. Can I make it ahead?
- Fry chicken ahead, reheat in oven/air fryer before saucing.
- Sauce stores well in the fridge for 3 days.
3. What if I don’t have Shaoxing wine?
Substitute with dry sherry, mirin, or skip it (add a splash of broth instead).
4. How do I prevent soggy chicken?
- Double-frying ensures crispiness.
- Toss in sauce just before serving to maintain crunch.
