Orange Chicken
Orange chicken is a beloved takeout classic, featuring crispy fried chicken coated in a sweet and tangy orange sauce. With this recipe, you can easily recreate it at home with simple ingredients and an incredibl
Ingredients
Chicken:
- 1 lb Chicken cut into bite-sized pieces
Marinade:
- 1 tsp Salt
- 1 tsp Sugar
- ½ tsp White pepper
- ½ tsp Garlic powder
- 5 slices Ginger or substitute with ¼ tsp ginger powder
Frying Batter:
- ⅓ cup All-purpose flour 57g
- ⅓ cup Cornstarch 50g
- 100 ml Water Roughly ⅓ cup + 1 tbsp
- ¼ tsp baking powder 1 g
Orange Sauce:
- ½ cup Orange juice Store-bought. If you use fresh orange juice, please adjust the amount of sugar and vinegar based on your liking.
- 2 tbsp Sugar
- 1 tbsp Brown sugar
- 2 tbsp Vinegar
- 1½ tbsp Soy sauce
- 1 tbsp Oil For stir-fry
- 1 tbsp Cornstarch Add 2 tbsp water for thickening the sauce
Instructions
Step 1: Marinate the Chicken
- Add the marinade ingredients to the chicken and massage well. Let it marinate in the fridge for at least 30 minutes.
Step 2: Prepare the Batter
- Mix the frying batter ingredients together right before use. The batter should be thick. When lifted and dripped, it should leave a visible trail before disappearing.
- Remove the ginger slices from the marinated chicken and coat the chicken evenly in the batter.
Step 3: Fry the Chicken
- Heat oil to 325°F (163°C) and deep-fry the chicken for 5 minutes.
- Increase the temperature to 375°F (190°C) and fry for another 1-1.5 minutes until golden brown. Drain and set aside.
Step 4: Cook the Orange Sauce
- Heat 1 tbsp oil in a pan, then pour in the orange sauce mixture. Cook until bubbly.
- In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Slowly pour it into the sauce while stirring to prevent lumps.
- Add the crispy fried chicken to the sauce, quickly toss to coat, and serve immediately.