Chinese-American Free recipe

Orange Chicken

Orange Chicken is Chinese-American takeout done right -- crispy chicken in a sticky sweet orange sauce. Keeping the oil at the right temperature is what separates crisp, greaseless results from soggy ones.

Prep: 10 min Cook: 30 min Total: 40 min

40Minutes

4Servings

4.6Rating

MediumLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Built for contrast -- a crisp exterior with a tender, juicy interior.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

1.5 lbs chicken thighs, cubed
1 cup cornstarch
2 eggs beaten
oil for frying
3 cloves garlic minced
1 tbsp ginger minced
zest of 1 orange
For sauce: 3/4 cup orange juice, 1/3 cup sugar, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp cornstarch

Estimated Nutrition (per serving)

400Calories

7gFat

67gCarbs

17gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Coat the chicken in egg, then cornstarch. Heat 2 inches of oil to 350 degrees F and fry 4 to 5 minutes until golden and crisp. Drain.
Step 2
Whisk the sauce ingredients together.
Step 3
Heat 1 tbsp oil in a pan and cook the garlic, ginger, and orange zest 30 seconds.
Step 4
Pour in the sauce and simmer 2 to 3 minutes until thick and glossy.
Step 5
Toss the fried chicken in the sauce to coat.
Step 6
Serve immediately over rice, topped with more zest if you like.

Cook's tips

Keep the oil between batches at the target temperature; frying too many pieces at once cools the oil and makes the coating greasy instead of crisp.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

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