Orange Chicken
A flavorful and crispy orange chicken dish with a tangy sauce, perfect for a quick and satisfying meal.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1 inch pieces)
- 0.25 cup water
- 0.5 teaspoon Kosher salt (fine salt is okay too)
- 0.5 teaspoon baking soda
- 2 large eggs
- 0.5 cup cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- 1 cup orange juice (about 2 to 3 oranges juiced)
- 1 tablespoon orange zest (use less if you prefer it less "orange-y")
- 0.25 cup ketchup
- 2 tablespoons granulated sugar (use more if your oranges are not as sweet)
- 1.5 tablespoons white vinegar
- 1 tablespoon cornstarch (for sauce thickening)
- 0.5 tablespoon garlic (minced (about 1 clove))
- 0.5 teaspoon Chinese chili pepper flakes (or 1 teaspoon crushed red pepper)
- 1 green onion green onion (thinly sliced (white and green separated))
- as needed for frying oil (for cooking)
Instructions
- Marinate chicken: Mix chicken, water, baking soda, and salt until water is absorbed. Add eggs and cornstarch, then oil; mix well.
- Heat oil to 375°F (190°C). Fry chicken in batches for 4-5 minutes, drain, then fry again for 5-6 minutes until crispy. Drain excess oil.
- Prepare sauce: Mix orange juice, zest, ketchup, sugar, vinegar, and cornstarch. Stir well.
- Cook sauce: In a wok, stir-fry garlic, chili flakes, and white parts of green onion. Add sauce, cook until bubbly and thickened. Toss in fried chicken to coat.
- Serve immediately garnished with green parts of green onion. Enjoy with rice!
Notes
Ensure oil temperature is accurate for crispy chicken. Adjust sugar and orange zest to taste.