Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6
Crispy chicken pieces in a sweet and slightly spicy orange sauce. This recipe is an easy and quick homemade version of your favourite Orange Chicken. This famous dish surely will put smiles on everyone’s faces.
Ingredients
Canola Oil for frying
2 teaspoons sesame oil
1 Egg
1/3 c corn starch
3 tablespoons soy sauce
2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
Sauce:
1 1/2 teaspoons fresh orange zest
2 tablespoons fresh orange juice
3 tablespoons soy sauce
3 tablespoons water
1/3 c sugar
1/3 c rice wine vinegar, or dry sherry
1/3 c chicken broth
2 tablespoons corn starch
1 teaspoon canola oil
1 1/2 teaspoons minced ginger
3 cloves garlic, finely minced
pinch of red pepper flakes, optional
Garnish:
sliced green onions
orange slices
How to make Orange Chicken
Step 1: In a small deep fryer or heavy-bottomed pot, heat about 1 to 2-inches canola oil at 375 degrees F.
Step 2: Mix the sesame oil, egg, 3 tbsp soy sauce, and 1/3 cup corn starch in a large bowl until a thin batter has formed.
Step 3: Add the chicken pieces into the batter, toss, and allow to sit for several minutes.
Step 4: Add the chicken into the hot oil and fry in batches. When done, transfer on a paper towel-lined plate to drain.
To make the Sauce:
Step 1: In a bowl, whisk the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 cup sugar, 1/3 cup rice wine vinegar (or dry sherry), 1/3 cup chicken broth and 2 tbsp corn starch. Set aside.
Step 2: In a large wok or skillet, heat a tsp canola oil over medium-high heat. Saute the ginger, garlic, and if using red pepper flakes for about 30 seconds until aromatic.
Step 3: Pour in the sauce and continue to cook over medium heat until the sauce is thick. Making sure to stir occasionally.
Step 4: Add the chicken to the wok once the sauce has thickened and toss to coat.
Step 5: Once done, garnish with sliced green onions and orange slices. If desired, serve over hot steamed rice.
Note:
You can use a skillet with high edges if a deep-fryer or heavy-bottomed pot is not available. Just add several tbsp canola oils and make sure to cook the chicken on both sides until crispy and brown. Once done, transfer on paper towel-lined plates to drain excess grease.
Nutrition Facts:
Calories: 310kcal | Carbohydrates: 22g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 171mg | Sodium: 1200mg | Potassium: 447mg | Fiber: 1g | Sugar: 12g | Vitamin A: 87IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg
Ingredients
- Canola Oil for frying
- 2 teaspoons sesame oil
- 1 Egg
- 1/3 c corn starch
- 3 tablespoons soy sauce
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- Sauce:
- 1 1/2 teaspoons fresh orange zest
- 2 tablespoons fresh orange juice
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1/3 c sugar
- 1/3 c rice wine vinegar, or dry sherry
- 1/3 c chicken broth
- 2 tablespoons corn starch
- 1 teaspoon canola oil
- 1 1/2 teaspoons minced ginger
- 3 cloves garlic, finely minced
- pinch of red pepper flakes, optional
- Garnish:
- sliced green onions
- orange slices
Instructions
Step 1: In a small deep fryer or heavy-bottomed pot, heat about 1 to 2-inches canola oil at 375 degrees F.
Step 2: Mix the sesame oil, egg, 3 tbsp soy sauce, and 1/3 cup corn starch in a large bowl until a thin batter has formed.
Step 3: Add the chicken pieces into the batter, toss, and allow to sit for several minutes.
Step 4: Add the chicken into the hot oil and fry in batches. When done, transfer on a paper towel-lined plate to drain.
To make the Sauce:
Step 1: In a bowl, whisk the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 cup sugar, 1/3 cup rice wine vinegar (or dry sherry), 1/3 cup chicken broth and 2 tbsp corn starch. Set aside.
Step 2: In a large wok or skillet, heat a tsp canola oil over medium-high heat. Saute the ginger, garlic, and if using red pepper flakes for about 30 seconds until aromatic.
Step 3: Pour in the sauce and continue to cook over medium heat until the sauce is thick. Making sure to stir occasionally.
Step 4: Add the chicken to the wok once the sauce has thickened and toss to coat.
Step 5: Once done, garnish with sliced green onions and orange slices. If desired, serve over hot steamed rice.
Notes
You can use a skillet with high edges if a deep-fryer or heavy-bottomed pot is not available. Just add several tbsp canola oils and make sure to cook the chicken on both sides until crispy and brown. Once done, transfer on paper towel-lined plates to drain excess grease.
