Orange Chicken Better Than Take-Out

Ingredients

• 1 lb chicken thighs (cut into bite-sized pieces)
• 0.5 cup cornstarch (for batter)
• 2 tbsp flour (for batter)
• 1 tbsp soy sauce (for batter)
• 1 egg white (for batter)
• 1 tsp sesame oil (for batter)
• 0.25 tsp white pepper (for batter)
• 0.333 cup water (for batter)
• 0.75 cup orange juice (for sauce)
• 5 tbsp brown sugar (range of 4-6 tbsp provided)
• 2 tbsp soy sauce (for sauce)
• 1 tbsp rice wine vinegar (for sauce)
• 1 tbsp shaoxing wine (for sauce)
• 1 clove garlic (grated)
• 1 tbsp cornstarch (for slurry)
• 2 tbsp cold water (for slurry)
• neutral oil (for frying)
• toasted sesame seeds (for garnish)
• green onions (for garnish)

Steps

1. 1

   Cut your chicken thighs into bite-sized pieces.

2. 2

   In a large bowl, mix all the batter ingredients (cornstarch, flour, soy sauce, egg white, sesame oil, white pepper, and water) together until smooth.

3. 3

   Toss your chicken pieces in the batter until they are fully and evenly coated.

4. 4

   Heat oil in a heavy-bottomed pan or fryer to 350°F (175°C).

5. 5

   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.

6. 6

   Set the fried chicken aside to drain.

7. 7

   In a separate pan over medium heat, combine the orange juice, brown sugar, soy sauce, rice wine vinegar, shaoxing wine, and grated garlic.

8. 8

   Bring the sauce mixture to a simmer.

9. 9

   Dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water to create a slurry.

10. 10

    Add the cornstarch slurry to the simmering sauce and stir constantly until the sauce thickens.

11. 11

    Toss the crispy fried chicken in the thickened sauce until every piece is fully coated.

12. 12

    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 per serving

• main
• ChineseFood
• CopycatRecipe
• Homecooking
• fried
• chicken
• takeout