Cassie's Kitchen/Chinese-American/Entrées

陈皮鸡Orange Chicken

Crispy, Tangy, Sweet — American Mall Food Court Royalty

"Better than Panda Express. Much better. You'll never go back."

35Minutes
4Servings
2/5Difficulty

The Ingredients

The Chicken

  • 1.5 lbsBoneless chicken thighs, cubed
  • 1Egg, beaten
  • ½ cupCornstarch
  • ¼ cupFlour
  • ½ tspSalt
  • OilFor deep frying

The Orange Sauce

  • 1 cupOrange juice (fresh preferred)
  • Zest of 1Orange
  • ¼ cupSoy sauce
  • ¼ cupSugar
  • 2 tbspRice vinegar
  • 1 tbspSesame oil
  • 2 tbspCornstarch + 3 tbsp water

Aromatics

  • 3 clovesGarlic, minced
  • 1 tbspGinger, minced
  • ½ tspRed pepper flakes
  • 2Scallions, sliced

The Method

1

Toss chicken with egg, salt. Combine cornstarch and flour. Dredge chicken pieces.

2

Heat oil to 350°F. Fry chicken in batches until golden, 4-5 minutes. Drain on rack.

3

Double fry (optional): Let rest 5 minutes, fry again at 375°F for 1-2 minutes for extra crunch.

4

In a wok or large pan, heat 1 tbsp oil. Add garlic, ginger, red pepper flakes. Stir 15 seconds.

5

Add orange juice, zest, soy sauce, sugar, vinegar. Bring to simmer.

6

Stir cornstarch slurry, add to sauce. Cook until thickened and glossy.

7

Add crispy chicken. Toss to coat. Finish with sesame oil and scallions. Serve immediately over rice.

Variations

Spicy Orange Chicken

Double the red pepper flakes. Add a few dried chilies to the aromatics.

Honey Orange Chicken

Replace half the sugar with honey for a more complex sweetness.

Air Fryer Method

Coat chicken, spray with oil, air fry at 400°F for 12-14 minutes. Toss with sauce.