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Orange Chicken

Orange Chicken
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Experience the delightful fusion of flavors in this homemade Orange Chicken, a dish that rivals your favorite Chinese takeout. With crispy chicken pieces enveloped in a tangy, sweet orange sauce, this recipe is perfect for family dinners or special gatherings. The ease of preparation makes it a go-to option for busy weeknights, ensuring you can serve up a delicious meal in just 30 minutes. Customize the sweetness or spice levels to cater to your family’s taste, and enjoy it over rice, noodles, or even as a salad topping.

Ingredients

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  • 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1 inch pieces)
  • ¼ cup water
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking soda
  • 2 large eggs
  • ½ cup cornstarch
  • 1 tablespoon oil (any neutral oil is fine)
  • 1 cup orange juice (about 2 to 3 oranges juiced)
  • 1 tablespoon orange zest
  • ¼ cup ketchup
  • 2 tablespoons granulated sugar
  • 1½ tablespoons white vinegar
  • 1 tablespoon cornstarch
  • ½ tablespoon garlic (minced)
  • ½ teaspoon Chinese chili pepper flakes
  • 1 stalk green onion (thinly sliced (white and green separated))
  • Whole dry chili pepper (optional)
  • Oil (as needed for cooking)

Instructions

  1. In a large mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.
  2. Once the chicken has mostly absorbed the water, add the eggs. Mix until well combined. Then add the cornstarch and mix until evenly incorporated; no dry cornstarch should be visible. Finish by adding the oil and mixing until all ingredients are well combined.
  3. In a wok or tall pan, add about 2 to 3 inches of oil. Heat the oil until it reaches 375°F.
  4. While the oil is heating up, prepare the orange chicken sauce. In a bowl or large measuring cup, combine the orange juice, orange zest, ketchup, sugar, vinegar, and cornstarch. Mix well and set aside.
  5. When the oil is hot enough, maintain it at around 375°F. Gently place marinated chicken pieces into the hot oil one at a time until there's an even layer. Avoid overcrowding; fry in batches if necessary! Fry each batch for about 4 to 5 minutes before removing them from oil. Let them drain on paper towels for about 2 to 3 minutes while stirring occasionally to break apart stuck pieces.
  6. Ensure that the oil returns to 375°F before adding fried chicken pieces back into the oil for a second fry. Let them fry again for an additional 5 to 6 minutes until golden brown and crispy. Remove from oil once done draining on paper towels or a rack.
  7. In a clean wok or large pan over medium heat, add a small amount of oil. Once heated, incorporate white parts of green onion along with minced garlic and chili peppers. Stir-fry for about 10-15 seconds until fragrant.
  8. Give your prepared sauce another good mix before pouring it into your wok. Increase heat to medium-high; cook until bubbly and thickened while stirring frequently to prevent uneven thickening.
  9. Once your sauce is ready, add in all those crispy fried chicken pieces. Stir well until every piece is evenly coated with that delicious orange sauce.
  10. Serve your homemade orange chicken right away alongside white rice or fried rice; garnish with green parts of green onion for added flavor.

Nutrition

Find it online: https://perfectrecipeworld.com/orange-chicken/