Orange Chicken (Printable)
Crispy fried chicken coated in a sweet-tangy orange glaze with garlic, ginger and scallions.
# What You'll Need:
→ Chicken
01 - 1.3 lb 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 large egg white
05 - 3 tablespoons cornstarch
→ Sauce
06 - 1/2 cup fresh orange juice
07 - 2 tablespoons soy sauce
08 - 3 tablespoons granulated 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 - 1 cup cornstarch
15 - 2 1/2 cups vegetable oil
→ Aromatics
16 - 2 garlic cloves, minced
17 - 1 tablespoon fresh ginger, minced
18 - 1 red chili, sliced (optional)
→ Garnish
19 - Sliced green onions
20 - Toasted sesame seeds
# How to Make It:
01 - Combine chicken, soy sauce, rice wine, egg white, and cornstarch in a mixing bowl. Mix until the chicken is evenly coated. Allow to marinate for 15 minutes in the refrigerator.
02 - Heat vegetable oil in a deep frying pan or wok to 350°F (180°C). Dredge marinated chicken pieces in cornstarch until thoroughly coated.
03 - Fry chicken in batches, turning as needed, until golden brown and crispy, approximately 4–5 minutes per batch. Transfer fried chicken to a plate lined with paper towels to drain excess oil.
04 - Pour off most of the oil from the wok, reserving about 1 tablespoon. Add garlic, ginger, and chili; sauté over medium heat until aromatic, about 30 seconds.
05 - In a separate bowl, combine orange juice, soy sauce, sugar, rice vinegar, hoisin sauce, orange zest, and sesame oil. Exclude cornstarch slurry at this stage.
06 - Pour prepared sauce mixture into the wok with the aromatics and bring to a gentle simmer. Stir in cornstarch slurry and continue cooking until sauce thickens, about 1–2 minutes.
07 - Add fried chicken to the wok and toss to evenly coat with the orange sauce.
08 - Serve immediately, garnished with green onions and toasted sesame seeds.
# Expert Suggestions:
01 -
- This orange sauce is secretly addictive—the perfect mix of tart freshness and sticky sweetness.
- Making it yourself means you get to tweak the crispiness and sauce to be just how you like it, not what takeout gives you.
02 -
- If your oil isn&apost hot enough, your chicken will soak up oil and turn soggy, not crunchy.
- Adding cornstarch slurry too early creates lumpy sauce; wait until just before serving for silky smoothness.
03 -
- Use a wire rack over paper towels to drain fried chicken—the underside stays crispy that way.
- For next-level flavor, zest the orange directly over the pan so the essential oils fall right in.