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A serving of savory orange chicken, glistening with sauce and garnished with green onions.

Quick way to grow your Orange Chicken

This recipe provides a quick and easy method to prepare delicious orange chicken, perfect for a weeknight meal or a casual gathering. The chicken is crispy, and the sauce is a delightful balance of sweet and tangy flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs
  • 0.5 cup cornstarch
  • 1 large egg
  • 2 cups vegetable oil for frying
Orange Sauce
  • 0.75 cup orange juice
  • 0.25 cup soy sauce
  • 2 tbsp rice vinegar
  • 0.25 cup brown sugar
  • 1 tsp ginger grated
  • 2 cloves garlic minced
  • 1 tsp orange zest
  • 0.5 tsp red pepper flakes optional
  • 1 tbsp cornstarch slurry 1 tbsp cornstarch mixed with 2 tbsp water

Equipment

  • Cutting board
  • Knife
  • Medium bowl
  • Whisk
  • Shallow dish
  • Large skillet or wok
  • Slotted spoon
  • Wire rack
  • Paper towels
  • Medium saucepan

Method
 

Preparation
  1. Cut chicken thighs into 1-inch pieces, then pat them dry with paper towels.
  2. In a medium bowl, whisk the egg and then add the chicken, tossing to coat.
  3. In a separate shallow dish, place the cornstarch; dredge each chicken piece in the cornstarch, ensuring it is fully coated.
Frying the Chicken
  1. Heat vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F (175°C).
  2. Carefully add chicken pieces in batches, without overcrowding the pan, and fry for 3-4 minutes per batch until golden brown and cooked through.
  3. Remove the fried chicken with a slotted spoon and place it on a wire rack set over paper towels to drain excess oil.
Making the Orange Sauce
  1. In a medium saucepan, combine orange juice, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, orange zest, and red pepper flakes if using.
  2. Bring the mixture to a simmer over medium heat, then whisk in the cornstarch slurry.
  3. Continue to cook and stir until the sauce thickens to your desired consistency, about 2-3 minutes.
Combine and Serve
  1. Add the fried chicken to the saucepan with the orange sauce, tossing gently to ensure all pieces are evenly coated.
  2. Serve immediately with steamed rice and a sprinkle of sesame seeds or chopped green onions, if desired.

Notes

For extra crispiness, you can double-fry the chicken. Fry once until lightly golden, remove, let cool for a few minutes, then fry again until deeply golden and crispy. Adjust red pepper flakes to your spice preference.