Orange Chicken
A delicious dish featuring crispy chicken pieces coated in a sweet and tangy orange sauce, perfect for any occasion.
Equipment
- Large Mixing Bowl
- Nonstick Skillet
- Whisk
Ingredients
- 1 large egg
- 1 Tbsp. soy sauce
- ½ tsp. light brown sugar
- 1½ lbs. boneless skinless chicken thighs cut into 1-inch pieces
- ¼ cup soy sauce for sauce
- ½ cup light brown sugar packed
- ¼ cup distilled white vinegar
- ¼ cup orange juice from 1 orange
- 1 cup chicken broth
- 2 Tbsp. cornstarch
- 1½ tsp. sesame oil
- ¾ tsp. crushed red pepper flakes
- 1 cup cornstarch for coating
- ⅓ cup all-purpose flour
- ¼ tsp. baking soda heaping
- Vegetable oil for frying
- 1 Tbsp. fresh minced ginger from a 2-inch knob
- 3 cloves garlic minced
- 4 scallions thinly sliced white and green parts separated
- Rice to serve
Instructions
- In a large mixing bowl, beat the egg and combine with soy sauce and brown sugar. Add the chicken pieces and coat well. Marinate for 30 minutes at room temperature.
- In a small bowl, mix soy sauce, brown sugar, vinegar, orange juice, chicken broth, cornstarch, sesame oil, and red pepper flakes. Set aside.
- In another bowl, whisk together cornstarch, flour, and baking soda. Sprinkle this over the marinated chicken, tossing until coated.
- Heat vegetable oil in a large nonstick skillet over medium-high heat to about 350°F. Fry chicken in batches for 4-5 minutes until golden brown. Transfer to a paper towel-lined plate.
- Drain excess oil, leaving crispy bits. Add about 1 tablespoon of oil back into the pan. Sauté ginger, garlic, and white parts of scallions for 30 seconds until fragrant.
- Pour in the sauce mixture, bring to a boil, and let thicken for 2-3 minutes. Add the crispy chicken back, tossing gently to coat.
- Serve the orange chicken over rice, garnished with green scallions.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.