Orange Chicken
Total Time
1 Hour
Prep Time
40 Minutes
Cook Time
20 Minutes
Rating
4.88 out of 5 stars
(43)
Ingredients
4 servings
- 1 large egg
- 1 tablespoon soy sauce
- ½ teaspoon light brown sugar
- 1½ pounds boneless, skinless chicken thighs (or chicken breasts or tenderloins), cut into 1-inch pieces
- ¼ cup soy sauce
- ½ cup (packed) light brown sugar
- ¼ cup distilled white vinegar
- ¼ cup orange juice, from 1 orange
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1½ teaspoons Asian sesame oil
- ¾ teaspoon crushed red pepper flakes
- 1 cup cornstarch
- ⅓ cup all-purpose flour
- Heaping ¼ teaspoon baking soda
- Vegetable oil
- 1 tablespoon fresh minced ginger, from a 2-inch knob
- 3 cloves garlic, minced
- 4 scallions, thinly sliced, white and green parts separated
- Rice, for serving
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Preparation
Step 1
In a large bowl, beat the egg, soy sauce and sugar.
Step 2
Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes.
Step 3
In a small bowl, mix the soy sauce, sugar, vinegar, orange juice, chicken broth, cornstarch, sesame oil, and crushed red pepper flakes. Set aside.
Step 4
In a medium bowl, whisk the cornstarch, flour, and baking soda.
Step 5
Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating.
Step 6
In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F. Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed.
Step 7
Transfer the chicken to a paper towel-lined plate. Repeat with the remaining chicken.
Step 8
Carefully drain the oil from the pan and wipe clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, garlic, and scallion whites. Cook, stirring constantly, for about 30 seconds until fragrant; do not brown.
Step 9
Add the sauce, bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes.
Step 10
Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions and serve over rice.
Step 11
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Chef's notes
For a stronger orange flavor, add orange zest to the sauce gradually.
