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Orange Chicken on a plate of rice
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5 from 9 votes

Orange Chicken (Better Than Take-out!)

Prep Time30 minutes
Cook Time15 minutes
Servings: 4
Author: Chris Joe

Ingredients

Chicken

Sauce

Cornstarch Slurry

Instructions

  • Cut boneless, skinless chicken thigh into 1" pieces and marinate with garlic, ginger, light soy, Shaoxing wine, white pepper, sesame oil, and orange zest for 30 minutes
  • For your sauce: mix together light soy, orange juice, water or stock, brown sugar, and orange zest until sugar is dissolved.
  • Whisk together AP flour, cornstarch, baking powder, salt, and pepper. Drizzle in some of the extra chicken marinade and mix to create more craggily bits.
  • Dredge your chicken and pack the coating in well.
  • Fry at 350F for 4-5 minutes or until golden brown. Remove from oil and set aside.
  • OPTIONAL: Fry at 350F for another 1 min for extra crispiness.
  • Over high heat, sauté garlic, ginger, and crushed red pepper for 15 seconds until fragrant. Immediately add in your sauce, vinegar and mix, then add your cornstarch slurry to thicken.
  • Toss in your chicken and coat evenly for 30 seconds and serve immediately with rice. Enjoy!