Original Post: https://www.evolvingtable.com/crispy-chinese-orange-chicken/
Crispy Orange Chicken Recipe
When the takeout craving strikes, turn to this Crispy Orange Chicken, ready in under 30 minutes. The fruit-forward sauce, made with fresh oranges, soy sauce, and Asian staples, complements the lightly fried chicken beautifully.
Servings: 4 servings
Ingredients
- 1 ¼ pounds boneless, skinless chicken thighs
- ¼ cup + 2 tablespoons cornstarch divided
- ¼ cup all-purpose flour
- 1 ¼ teaspoons salt divided
- ¼ teaspoon black pepper
- 4 tablespoons avocado oil divided
- ¾ cup freshly squeezed orange juice from 4-5 medium oranges
- 1 teaspoon grated orange zest
- ¼ cup soy sauce or tamari
- 3 tablespoons packed brown sugar
- 2 garlic cloves finely minced
- ½ teaspoon finely minced fresh ginger
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha optional
For Serving
- White rice
- Green onions green parts only, thinly sliced, optional
- Toasted sesame seeds optional
Instructions
- Trim any excess fat from the chicken thighs and cut into bite-sized pieces.1 ¼ pounds boneless, skinless chicken thighs
- Whisk together ¼ cup of the cornstarch, ¼ cup flour, ¾ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Add the chicken pieces and toss to coat.¼ cup all-purpose flour, ¼ teaspoon black pepper
- Heat 2 tablespoons of the avocado oil in a large skillet over medium high heat. Once the oil is shimmering, shake off any excess coating from half of the chicken and add it to the skillet in a single layer. Cook for 5 minutes, turn, and cook for 4-6 minutes more, or until crispy and lightly golden. Meanwhile, line a plate with paper towels. Once the chicken is cooked through, transfer to the paper towel-lined plate. Add the remaining 2 tablespoons avocado oil to the skillet and repeat with the remaining chicken.4 tablespoons avocado oil
- Meanwhile, in a medium bowl, whisk together the orange juice, zest, soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, sriracha, if using, and remaining 2 tablespoons of cornstarch and ½ teaspoon salt.¾ cup freshly squeezed orange juice, 1 teaspoon grated orange zest, ¼ cup soy sauce or tamari, 3 tablespoons packed brown sugar, 2 garlic cloves, ½ teaspoon finely minced fresh ginger, 2 teaspoons rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha
- Once the skillet is empty, reduce the heat to medium, pour in the orange juice mixture, and cook for 1-2 minutes, whisking constantly, or until the sauce is thick enough to coat the back of a spoon. Reduce the heat to low, add the chicken, and cook until heated through, about 2-3 minutes.
- Serve over a bed of white rice with green onions and toasted sesame seeds, if desired.White rice, Green onions, Toasted sesame seeds
Video
Notes
- Fresh Orange Juice: Freshly squeezed orange juice and zest make the sauce brighter and more flavorful, but store-bought works in a pinch.
- Crispy Chicken Tips: Coat the chicken well and fry in small batches to keep the oil hot. This ensures golden, crunchy perfection.
- Storing Leftovers: Store chicken and sauce separately to avoid sogginess. Reheat the chicken in the oven at 350°F or air fryer (at 300°F - my personal preference!) to restore its crispiness.
Nutrition
Calories: 427kcal | Carbohydrates: 28g | Protein: 30g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 135mg | Sodium: 1693mg | Potassium: 502mg | Fiber: 1g | Sugar: 13g | Vitamin A: 130IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 2mg
