Orange Chicken

Ingredients

• 2 lb boneless skinless chicken thighs
• 2 tbsp soy sauce (For the chicken batter)
• 0.5 cup all-purpose flour (For the chicken batter)
• 0.333 cup cornstarch (For the chicken batter)
• salt (To taste; for the chicken batter)
• 1 tbsp garlic powder (For the chicken batter)
• 0.5 tsp white pepper (For the chicken batter)
• oil (For frying)
• 0.333 cup water (For the chicken batter)
• 1 tsp baking powder (For the chicken batter)
• 1 egg (For the chicken batter)
• 1 tsp freshly grated ginger (For the sauce)
• 2 tbsp freshly minced garlic (For the sauce)
• 2 tbsp oil (For sautéing the sauce aromatics)
• 1 tbsp red chili flakes (For the sauce)
• 0.5 cup fresh orange juice (For the sauce)
• 0.333 cup orange concentrate (Use 1 more cup orange juice instead if unavailable; mix with 1 cup water)
• 1 cup water (Mixed with the orange concentrate)
• 1 tsp orange zest (For the sauce)
• 1 chicken bouillon cube (For the sauce)
• 2 tbsp white vinegar (For the sauce)
• 1 tbsp brown sugar (For the sauce)
• 2 tbsp soy sauce (For the orange sauce)
• 1 tbsp cornstarch (For the slurry)
• 3 tbsp water (For the slurry)
• sesame seeds (For garnish)
• green onion (For garnish)
• chives (For garnish)
• white rice (For serving)

Steps

1. 1

   In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, white pepper, baking powder, egg, soy sauce, and water. Mix until a thick, smooth batter forms.

2. 2

   Add the chicken thighs to the batter and mix until every piece is coated. Marinate for at least 30 minutes.

3. 3

   Heat oil in a large wok over medium-high heat. Fry the chicken in batches for 4–5 minutes, or until golden brown; do not overcrowd the wok.

4. 4

   Transfer each fried batch to a cooling rack.

5. 5

   Once all the chicken has been fried once, return the pieces to the hot oil for a second fry. Cook for another 2–3 minutes, or until the exterior is very crispy and medium golden brown.

6. 6

   In a bowl, combine the fresh orange juice, orange concentrate, soy sauce, and white vinegar. Mix and set aside.

7. 7

   Heat the oil in a pan. Add the grated ginger and minced garlic, and sauté for 30 seconds.

8. 8

   Add the red chili flakes to the pan.

9. 9

   Pour in the prepared orange juice mixture and add the chicken bouillon cube. Bring the sauce to a boil.

10. 10

    In a small bowl, mix the cornstarch and water to make the slurry.

11. 11

    When the sauce begins to bubble, add the cornstarch slurry. Whisk until the sauce reaches a thick consistency.

12. 12

    Add the twice-fried chicken to the thickened sauce and mix until evenly coated.

13. 13

    Garnish with sesame seeds, green onion, and chives. Serve with white rice.

Notes

The source does not specify the amount of frying oil or garnish quantities. If orange concentrate is unavailable, use 1 more cup orange juice instead. The source lists orange zest among the sauce ingredients but does not explicitly state when to add it; add it with the orange juice mixture if using it.

Nutrition per serving

• main
• East Asian-inspired
• fried
• spicy
• sweet-and-sour
• chicken
• dairy-free