Orange Chicken Recipe
Make Orange Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Coating
Orange Sauce
Finish & Garnish
Method
Chicken & Coating
- 1
Prepare chicken
Trim excess fat and cut the chicken thighs into 1 to 1 1/2-inch bite-sized pieces. Pat pieces dry with paper towels.
- 2
Make coating
In a medium bowl whisk the egg until blended. Add 3 tbs cornstarch, 1 tbs flour, 1 tsp salt and 1 tsp black pepper and stir to form a slightly thick batter. The batter should coat the pieces without being runny; add a little more cornstarch (up to 1 tbs) if needed.
- 3
Coat chicken
Add chicken pieces to the batter and toss until each piece is evenly coated. Let sit 5 minutes to allow coating to adhere.
- 4
- 5
Fry chicken
Working in a single layer and not overcrowding the pan, fry chicken pieces 3–4 minutes per side until golden-brown and cooked through (internal temperature 165°F / 74°C). Transfer to a wire rack or paper towel-lined plate to drain. If cooking in batches, keep finished pieces loosely tented in a warm oven (200°F / 95°C).
Orange Sauce
- 6
Combine sauce ingredients
While chicken fries, whisk together 1 cup fresh orange juice, 1 tbsp orange zest, 3 tbs low-sodium soy sauce, 2 tbs rice vinegar, 3 tbs sugar, 1 tbs honey, 2 cloves minced garlic, 1 tsp grated ginger, 1 tbs chicken stock (or water), and 1 tsp red pepper flakes in a small bowl or measuring cup until sugar mostly dissolves.
- 7
- 8
Thicken sauce
Mix 1 tsp cornstarch with 1 tbsp cold water to form a smooth slurry. Slowly pour the slurry into the simmering sauce while stirring. Continue to simmer 2–3 minutes until the sauce becomes glossy and coats the back of a spoon. Taste and adjust: add up to 1/2 tsp salt or more soy sauce for saltiness, or 1 tsp sugar if you want it sweeter.
- 9
Finish sauce
Stir in 1 tsp sesame oil to the sauce off the heat for aroma.
Combine & Garnish
- 10
Coat chicken with sauce
Add the fried chicken pieces to the skillet with the finished orange sauce. Toss gently over low heat for 1–2 minutes until every piece is evenly glazed and heated through. Avoid simmering aggressively so the coating stays crisp.
- 11
Serve
Transfer orange chicken to a platter or individual plates. Sprinkle with 1 tsp toasted sesame seeds and 2 tbsp thinly sliced green onions. Serve immediately with steamed rice or vegetables.