Orange Chicken Sweet Citrus (Printable Version)
Crispy chicken pieces tossed in homemade sweet and tangy orange citrus sauce with aromatics.
# What You Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice wine or dry sherry
04 - 1 egg white
05 - 3 tablespoons cornstarch
→ Sauce
06 - 1/2 cup fresh orange juice
07 - 2 tablespoons soy sauce
08 - 3 tablespoons sugar
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon cornstarch dissolved in 2 tablespoons water
12 - Zest of 1 orange
13 - 1 teaspoon sesame oil
→ For Frying
14 - 4.2 ounces cornstarch
15 - 2.5 cups vegetable oil
→ Aromatics
16 - 2 garlic cloves, minced
17 - 1 tablespoon fresh ginger, minced
18 - 1 red chili, sliced
→ Garnish
19 - Sliced green onions
20 - Toasted sesame seeds
# How to Make It:
01 - Combine chicken pieces with soy sauce, rice wine, egg white, and cornstarch in a bowl. Mix thoroughly to coat each piece and let marinate for 15 minutes at room temperature.
02 - Heat vegetable oil in a deep pan or wok to 350°F. Maintain temperature throughout frying for optimal crispiness.
03 - Dredge marinated chicken pieces in additional cornstarch until thoroughly coated. Deep-fry in batches for 4-5 minutes until golden brown and crispy. Remove and drain on paper towels.
04 - Remove all but 1 tablespoon of oil from the pan. Add minced garlic, ginger, and sliced chili. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
05 - Combine orange juice, soy sauce, sugar, rice vinegar, hoisin sauce, and orange zest in a bowl. Pour mixture into the pan with aromatics and bring to a gentle simmer.
06 - Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly until sauce reaches desired consistency. It should coat the back of a spoon.
07 - Add fried chicken pieces to the thickened sauce. Toss gently but thoroughly to coat each piece evenly. Transfer to serving platter and garnish with sliced green onions and toasted sesame seeds.
# Expert Tips:
01 -
- The sauce strikes that perfect balance between sweet and tangy, coating each crispy piece of chicken like a glaze of sunshine
- Once you master the frying technique, this becomes faster than waiting for delivery and infinitely more satisfying
02 -
- Do not overcrowd the pan when frying or the oil temperature drops and you end up with soggy chicken
- The sauce thickens fast once you add the cornstarch slurry so have everything ready before that step
03 -
- Use a candy thermometer to maintain your oil at the right temperature throughout frying
- Grate the orange zest before juicing so you do not lose those precious oils