Description

This classic Chinese-style Orange Chicken recipe features tender chicken thighs coated in a light, crispy batter and tossed in a tangy, sweet orange sauce. Double frying the chicken ensures an extra-crisp texture, while a homemade orange sauce balances natural citrus brightness with savory and sweet notes. Garnished with toasted sesame seeds and green onions, this dish is perfect for an impressive yet simple homemade meal.

Ingredients

Units Scale

Chicken

350–450 g chicken thighs, cut into bite-sized pieces (boneless chicken breasts may also be used)

Batter

1/2 cup cornstarch
2 tbsp flour
1 tbsp soy sauce
1 egg white
1 tsp sesame oil
1/4 tsp ground white pepper (or substitute with black pepper)
1/3 cup water

Orange Sauce

3/4 cup fresh orange juice (store-bought also works, avoid too much added sugar)
4–6 tbsp brown sugar (adjust to taste, can substitute with white sugar or honey)
2 tbsp soy sauce
1 tbsp rice wine vinegar (or white vinegar)
1 tbsp shaoxing wine (optional, can substitute with sake or cooking wine)
1/2 tsp grated ginger (or 1/8 tsp ginger powder)
1 clove grated garlic (or 1/4 tsp garlic powder)

Cornstarch Slurry

1 tbsp cornstarch, dissolved in 2 tbsp cold water

Garnish

Toasted sesame seeds
Green onions, thinly chopped

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Instructions

Prepare the batter: In a bowl, combine cornstarch, flour, soy sauce, egg white, sesame oil, ground white pepper, and water. Whisk until you have a smooth, thin, paint-like batter. If the batter is too thick, add water a tablespoon at a time until the desired consistency is reached.
Coat the chicken: Add the bite-sized chicken pieces into the batter. Gently mix until all pieces are thoroughly coated.
First fry: Heat oil in a deep-fryer or large pot to 330-340°F (165-170°C). Deep fry the battered chicken for 5-7 minutes or until fully cooked and the coating is golden. Remove and drain on a wire rack; let rest for at least 15 minutes.
Double fry (optional): Increase oil temperature to 375°F (190°C). Fry the chicken pieces again quickly for 30-60 seconds until golden brown and extra crispy. Drain on a wire rack.
Make the orange sauce: In a large pan or wok, combine fresh orange juice, brown sugar, soy sauce, rice wine vinegar, shaoxing wine, grated ginger, and garlic. Bring to a simmer over medium heat for about 1 minute to dissolve the sugars.
Thicken the sauce: Slowly stir in the cornstarch slurry while constantly stirring. Continue to simmer for 30-60 seconds until the sauce thickens to a glossy consistency.
Toss chicken in sauce: Add the fried chicken pieces to the sauce and toss quickly to coat each piece evenly with the glossy orange sauce.
Garnish and serve: Sprinkle toasted sesame seeds and thinly sliced green onions over the chicken. Serve immediately and enjoy your homemade orange chicken!

Notes

Using chicken thighs over breasts yields juicier, more flavorful results.
Double frying produces an extra crispy coating that holds up well to the sauce.
You can substitute shaoxing wine with sake or cooking wine, or omit it entirely if preferred.
Adjust sugar level in the sauce according to your taste preference.
Serve with steamed rice or stir-fried vegetables for a complete meal.