Orange Chicken Sweet Citrus (Printer-friendly)
Crispy fried chicken pieces coated in a sweet and tangy orange citrus glaze with ginger and garlic aromatics.
# What You’ll Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice wine or dry sherry
04 - 1 egg white
05 - 3 tablespoons cornstarch
→ Sauce
06 - 0.5 cup fresh orange juice
07 - 2 tablespoons soy sauce
08 - 3 tablespoons sugar
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon cornstarch dissolved in 2 tablespoons water
12 - Zest of 1 orange
13 - 1 teaspoon sesame oil
→ For Frying
14 - 4.2 ounces cornstarch
15 - 2.5 cups vegetable oil
→ Aromatics
16 - 2 garlic cloves, minced
17 - 1 tablespoon fresh ginger, minced
18 - 1 red chili, sliced
→ Garnish
19 - Sliced green onions
20 - Toasted sesame seeds
# How to Make It:
01 - Combine chicken with soy sauce, rice wine, egg white, and cornstarch in a bowl. Mix thoroughly to coat each piece. Let marinate for 15 minutes at room temperature.
02 - Heat vegetable oil in a deep pan or wok to 350°F. Maintain temperature throughout frying for optimal crispiness.
03 - Dredge marinated chicken pieces in additional cornstarch until thoroughly coated. Shake off excess powder before frying.
04 - Deep-fry chicken in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes per batch until golden brown and crispy. Remove and drain on paper towels.
05 - Discard most of the oil, leaving 1 tablespoon in the pan. Add garlic, ginger, and sliced chili. Sauté until fragrant, about 30 seconds.
06 - Mix orange juice, soy sauce, sugar, rice vinegar, hoisin sauce, orange zest, and sesame oil in a bowl. Pour mixture into the pan and bring to a simmer.
07 - Stir in cornstarch slurry and cook for 1-2 minutes until sauce thickens and coats the back of a spoon.
08 - Add fried chicken to the sauce, tossing quickly to coat evenly. Serve immediately garnished with green onions and sesame seeds.
# Expert Tips:
01 -
- The homemade sauce puts those takeout versions to shame, plus you control exactly what goes into it
- Crispy chicken staying crispy even after tossing in sauce feels like a kitchen victory you will want to repeat
02 -
- Crowding the pan while frying drops the oil temperature and makes the chicken soggy, so work in small batches
- The sauce thickens quickly once you add the cornstarch slurry, so have the chicken ready to toss immediately
03 -
- Keep fried chicken on a wire rack instead of paper towels to maintain maximum crispiness
- Grate the orange zest before juicing the orange to make the most of each fruit