Homemade Orange Chicken
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.74 out of 5 stars
(19)
Ingredients
4 servings
- 3 tablespoons cornstarch
- 3 egg whites
- 2 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces and patted totally dry
- 1/2 cup Orange Juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon sesame oil
- Kosher salt and crushed red pepper flakes
- 2 cloves garlic, finely chopped
- 1 teaspoon cornstarch
- vegetable oil for frying
- green onion for garnish (or chives!)
How would you rate this recipe?
Preparation
Step 1
For the Chicken
Step 2
In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the patted dry chicken to the mixture and allow to sit for 5 to 10 minutes.
Step 3
For the Sauce
Step 4
Meanwhile, put the Orange Juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper and garlic in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
Step 5
Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
Step 6
Heat about 2-3 inches of vegetable oil in a large heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop the chicken into the oil (I drop 1-2 pieces in at a time and move it around for a second before adding more pieces), flipping gently, until golden, 3 to 4 minutes. Be very careful not to overcrowd the pan. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes.
Step 7
Repeat the process with the remaining batches. Once all the batches have their initial fry, drop them back into the oil for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve with the green onion garnish
Step 8
Save recipe for the next time?
