Orange Chicken Better Than Take-Out
Bisongainz cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Tara Farrar on SeeMeCook
Crispy fried chicken thighs tossed in a sticky, tangy, and sweet orange sauce. A classic Chinese-American takeout favorite made better at home.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main
Batter
- 65 g
- 16 g
- 16 g
- 35 g
- 5 g
- 1 g
- 80 g
Orange Sauce
- 185 g
- 65 g
- 30 g
- 15 g
- 15 g
- 3 g
- 8 g
- 30 g
Garnish
- 2 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.02 kg before cooking, which is about 255 g per serving.
Steps
Cut your chicken thighs into bite-sized pieces.
In a large bowl, mix all the batter ingredients (cornstarch, flour, soy sauce, egg white, sesame oil, white pepper, and water) together until smooth.
Toss your chicken pieces in the batter until they are fully and evenly coated.
Heat oil in a heavy-bottomed pan or fryer to 350°F (180 °C) (175°C (350 °F)).
Fry the chicken in batches for 4-5 minutes until golden and crispy. For maximum crispiness, the transcript suggests letting the chicken rest and then frying a second time.
Set the fried chicken aside to drain.
In a separate pan over medium heat, combine the orange juice, brown sugar, soy sauce, rice wine vinegar, shaoxing wine, and grated garlic.
Bring the sauce mixture to a simmer.
Dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water to create a slurry.
Add the cornstarch slurry to the simmering sauce and stir constantly until the sauce thickens.
Toss the crispy fried chicken in the thickened sauce until every piece is fully coated.
Top with toasted sesame seeds and sliced green onions. Serve immediately over fluffy rice.
Notes
For maximum crispiness, the author suggests a double-fry method: fry once until golden, let rest, then fry again briefly. Serve immediately to maintain the texture of the chicken.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 432
- Protein
- 25 g
- Carbs
- 41 g
- Fat
- 18 g
- Fiber
- 0 g
Where the calories come from
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