Orange Chicken
A crispy and tangy orange chicken dish with boneless thighs, fried and coated in a sweet, sticky sauce with fresh ginger, garlic, and orange zest.
Equipment
- 1 Mixing bowl large
- 1 Wok or deep skillet
- 1 Saucepan small
Ingredients
Main ingredients
- 4 Egg whites whipped till frothy
- 2 tablespoon Cornstarch mixed in egg whites
- 1.5 lbs Chicken thighs boneless, skinless, cut in bite size
- ½ cup Orange juice
- 1 tablespoon Soy sauce
- 2 tablespoon Brown sugar or honey
- 1 tablespoon Rice vinegar or distilled vinegar
- 2 cloves Garlic minced
- 1 tablespoon Ginger minced fresh
- 1 Orange zest from 1 orange
- 2 Green onions sliced, for garnish
- 1 teaspoon Sesame oil
- 1 pinch Crushed red pepper
- Vegetable or peanut oil for frying
Instructions
Instructions
- Whip the egg whites in a large bowl until frothy. Stir in cornstarch to create a smooth batter.
- Add chicken pieces to batter and coat well. Let marinate for 10 minutes.
- In a saucepan, combine orange juice, soy sauce, brown sugar, and vinegar. Simmer until slightly thickened.
- Heat oil in wok or skillet to 350°F for deep frying.
- Fry chicken in batches until golden and crisp, about 5–6 minutes per batch.
- Drain fried chicken on paper towels to remove excess oil.
- Pour out most of the oil, leaving 1 tablespoon in the pan.
- Return chicken to pan. Add orange sauce and toss to coat. Cook until sauce thickens and clings to chicken.
Notes
For best results, serve immediately. Leftovers can be stored in fridge for 3–4 days or frozen for 1–2 months.