Do you love Orange Chicken like I do?
Orange Chicken is always my first choice when eating in a Chinese fast-food chain or resto. There is something about Orange Chicken that I always get attracted to it. Maybe it’s the smell of the sauce cooking? Or how the chicken is so moist and crispy? The delicious orange sauce? I think I just gave you reasons why love Orange Chicken.
I love it so much, but I have never tried making my own. There are so many recipes, but I don’t know which one is good. Then I saw a video from Tasty and it just looks so enticing.
The chicken pieces are first mixed with the coating ingredients then marinated for at least 30 minutes. It is done to chill the batter which makes the chicken have nicely crisp texture. While chicken is frying, you can start making the orange sauce. I did this because I am not a fan of frying and not doing anything while doing so.
This Orange Sauce is so amazing – it has a balance of sweetness and tanginess, not too vinegar-y (??) which is a real winner. If you think your vinegar is strong, you might want to consider decreasing the amount.
I would also suggest having extra rice on the side because I assure you that you will need more. 😀
Wait… before I bring you to the recipe, did you see my previous post about my first recipe video? If not, I would be so much happy if you can check it out and let me know what you think. 🙂
And now, I am on my way to Angie’s Fiesta Friday #221 to bring this amazing dish. Our solo co-host this week is Jenny @ Dragonfly Home Recipes. Thanks, Jenny and Angie.
Orange Chicken
Ingredients
- Oil for frying
For the chicken coating:
- 500 g chicken thighs skinless and boneless
- ½ tbsp salt
- ½ tsp white pepper
- 62 g arrowroot flour (or cornstarch/cornflour)
- 187 g all-purpose flour
- 1 small egg
- 300 ml water
- 1 tbsp oil
For the orange sauce:
- 1 tbsp oil
- ¼ tsp red chili flakes
- 1 tbsp garlic grated
- ½ tsp ginger grated
- 60 ml orange juice
- 60 ml white vinegar
- 2 tbsp soy sauce
- 50 g white sugar
- 55 g light brown sugar
- 1 tsp orange zest
- Cornstarch slurry: 2 tbsp cornstarch dissolved in 2 tbsp water
- 1 tsp sesame oil for drizzling
- Toasted sesame seeds to garnish
Instructions
For the coating:
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Wash and pat dry the chicken thighs. Cut into 1x1 cubes and set aside.
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In a bowl, add the rest of the ingredients for the coating. Add the chicken pieces and marinate for at least 30 minutes. (I tried marinating some in the fridge overnight and it turned out fine the next day.)
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When ready, heat a deep pan over medium-high heat. Pour oil, filling the pan about two inches.
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Fry the coated chicken pieces in hot oil (about 350 F) in batches until golden brown.
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Using a slotted spoon, scoop out the cooked chicken and transfer to a plate with a stack of paper towels.
For the orange sauce:
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In a skillet or deep frying pan over low-medium heat, add oil.
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Add garlic, ginger and chili flakes. Cook for about 30 seconds.
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Add orange juice, white vinegar, soy sauce, white sugar, brown sugar and orange zest. Stir until sugar is dissolved.
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Add cornstarch slurry and stir until consistency of syrup is achieved.
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Add the cooked chicken pieces and mix to coat well.
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Drizzle with sesame oil.
Recipe Notes
- I used arrowroot flour/starch for my coating coz the cornstarch I had was not enough.
- The sauce I made is more than enough for the chicken coz I love the dish saucy. 😀
- Depending on how strong your vinegar is, you may need to decrease the required amount.
Source recipe: Panda Express Original Orange Chicken by Tasty
I am also sharing this at
What’s for Dinner? | Happiness is Homemade | What’d You Do This Weekend? | Mix it up Monday | Melt in your Mouth Monday | Totally Terrific Tuesday | Recipe of the Week | Cook Blog Share | Cook Once Eat Twice | Delicious Dishes Recipe Party |
