Crispy Orange Chicken
Crispy orange chicken might be one of the most popular “Chinese” takeout dishes. Here’s the fun fact, it wasn’t invented in China! The dish was created in the United States, inspired by Chinese flavors but adapted to American tastes with a sweet, sticky citrus sauce. I'm using fresh orange juice and the right cut of chicken for maximum crispiness and juiciness.
Ingredients
For the fried chicken
- 1.5 lb chicken thigh (or chicken tender)
- 1/2 TBSP sea salt
- 1/2 TBSP garlic powder
- 1/2 tsp ground pepper
- 1 egg
- 1 cup tempura flour (or 1/2 tsp baking powder, 1/2 cup cornstarch, 1/2 cup rice flour)
- 1/2 cup cold water
- oil as needed
- 1 green onion for garnish
- 1 TBSP toasted sesame seeds for garnish
For orange sauce
- ¾ cup sugar or granulated monkfruit
- ¾ cup white vinegar
- ⅓ cup soy sauce
- 1 cup orange juice. (About 2 oranges)
- ¼ cup water (and another 1 table spoon for slurry)
- 1 TBSP cornstarch (for slurry)
- 4 cloves garlic (chopped or grated)
- 2 tsp ginger (grated or finely chopped)
- 1-2 Thai chilies (minced)
Instructions
- Marinate the chicken : In a large mixing bowl, add chicken thighs or chicken tenders, sea salt, ground pepper, and garlic powder. Mix well and let marinate for 5 minutes to season the chicken evenly. Add the beaten egg, cold water, and tempura flour (or cornstarch, rice flour, and baking powder). Mix until the chicken is fully coated in a thick batter, then let it rest for about 20 minutes. This resting time helps the batter adhere better and creates a crispier coating when fried.
- Make the orange sauce : While the chicken is marinating, prepare the sauce. In a saucepan, combine sugar (or granulated monk fruit), white vinegar, soy sauce, water, fresh orange juice, orange zest, garlic, ginger, and minced Thai chilies. Bring the mixture to a boil over medium heat. In a small bowl, mix cornstarch with water to make a slurry and slowly whisk it into the sauce. Continue whisking and simmering until the sauce thickens and becomes glossy, about 10–15 minutes. Keep warm on low heat.
- Fry the Chicken : Heat oil in a deep pan or pot over medium heat until it reaches 350°F (175°C). Carefully add battered chicken pieces, frying in batches to avoid overcrowding. Fry for about 3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove and place on a wire rack or paper towels to drain excess oil.
- Double Fry : Once all chicken pieces are cooked, increase the oil temperature slightly and return the chicken to the oil. Fry for an additional 1–2 minutes, or until deeply golden and extra crispy. Remove and drain again.
- Toss and Serve : Add the crispy chicken directly into the warm orange sauce and gently toss until evenly coated. Transfer to a serving plate and garnish with chopped green onions and toasted sesame seeds. Serve immediately for the best texture and flavor.
Notes
Note 1 :
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Note 2 :
The fried chicken maybe a bit pale even when it's already cooked. This is why double frying will help the color to get more golden. If you do not have time to double fry, the sauce will still help the color of the chicken to get darker.