Orange Chicken Sweet Tangy (Print View)
Crispy fried chicken pieces tossed in a sweet and tangy orange sauce with garlic, ginger, and sesame.
# What You 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
# How to Make It:
01 - Combine chicken pieces with soy sauce, rice wine, egg white, and cornstarch in a bowl. Mix thoroughly to coat evenly and let marinate for 15 minutes at room temperature.
02 - Pour vegetable oil into a deep pan or wok and heat to 350°F. Maintain temperature throughout frying for optimal crispiness.
03 - Remove chicken from marinade and dredge each piece thoroughly in additional cornstarch, shaking off excess to ensure even coating.
04 - Deep-fry chicken in small batches to avoid overcrowding. Cook for 4-5 minutes per batch until golden brown and crispy. 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 over medium heat until fragrant, approximately 30 seconds.
06 - Whisk together orange juice, soy sauce, sugar, rice vinegar, hoisin sauce, and orange zest in a bowl. Pour mixture into the wok with aromatics and bring to a gentle simmer.
07 - Stir cornstarch slurry into the simmering sauce. Continue cooking for 1-2 minutes while stirring constantly until sauce thickens to a glossy consistency.
08 - Add fried chicken pieces to the sauce. Toss gently but thoroughly to coat each piece evenly. Transfer to serving platter and garnish with sliced green onions and toasted sesame seeds. Serve immediately.
# Expert Tips:
01 -
- The sauce hits that perfect sweet-tangy balance that keeps you reaching for seconds
- Crispy chicken stays crunchy even after tossing in that glossy orange coating
02 -
- Do not overcrowd the pan when frying or the oil temperature drops too much
- The sauce thickens quickly off the heat, so stop cooking as soon as it coats
03 -
- Pat your chicken really dry before the cornstarch coating for better adhesion
- Keep the sauce warm while frying so everything comes together quickly