Chinese Orange Chicken
It was not too long ago when we went to visit my wife’s uncle who was in town visiting. Chinese food was on the menu, and there was one thing, the orange chicken, where I could not get enough of. There is something about this Chinese orange chicken that just has you coming back for more. I’m not sure if it is the sauce, or the crispy nuggets of chicken. Heck, it’s probably the combination that got me. So after I have made lemon chicken, which is somewhat similar, I decided to take my stab at making this delicious recipe.
Let’s get started.
Ingredients:
- 3Â lbs boneless, skinless chicken thighs, cut into 1 1/2″ pieces
- 2Â eggs, beaten
- 1½ tsp salt
- 1 pinch black pepper
- 2 cups of canola oil, plus 1 additional tbsp
- ½ cup corn starch, plus 1 additional tbsp
- ¼ cup flour
- 2 tbsp Chinese Shaoxing rice wine
- 3 tbsp ginger and garlic paste
- ½ tsp chili pepper flakes
- 3 green onions, thinly sliced
Ingredients for the sauce:
- ¼ cup water
- 1 tsp dark sesame oil
- 3 tbsp soy sauce
- 3 tbsp water
- 1/2 cup light brown sugar
- 1/2 cup white vinegar
- zest of 2 oranges, juice of 1 orange
- Cooked jasmine rice
Start by making the sauce. To a small mixing bowl, add the soy sauce, dark sesame oil, sugar, vinegar, orange zest, one tablespoon of corn starch, and orange juice. Stir to incorporate all of the ingredients. Set the mixture to the side until it is ready to use.
Next, get a dredging station together. To one bowl, mix the eggs, salt, and black pepper. Â To another bowl, mix the flour and cornstarch.
To a frying pan, add the 2 cups of canola and bring it to a medium heat. Once your oil reaches 350 degrees, you are ready to fry the chicken. During this time, add the chicken pieces to the egg mixture, lift up and allow the egg mixture to drip off a bit, then add into the flour mixture, making sure you coat the chicken. Gently shake off any excess flour mixture, the place into the preheated frying pan.
Do this in batches. Cook for a few minutes, until nice and golden brown. Remove with your kitchen spider or slotted spoon, and place onto a paper towel lined plate. Repeat with remaining chicken.
After all of the chicken is cooked, take another large skillet, and add the additional oil.
Heat to a medium heat, then toss in the ginger and garlic paste. Cook for about 30 seconds, then mix in the green onions and chili flakes. Add the Chinese rice wine, give a good stir, then add in the sauce mixture. Cook for about 5 minutes to let the sauce thicken, and the sugar dissolve. Once you have accomplished that, add in the chicken pieces, give a good stir, and serve over jasmine rice.
Did this remind me of the Chinese orange chicken weeks ago? Yes. Was it better? Yes. Did it quiet my kitchen table from all of my hungry eaters? Yes.
If you are looking for a spectacular orange chicken recipe, and one that is super easy to make, give this one a try. It will satisfy your Chinese food cravings, plus it feeds a small army. Hope you enjoy!
Chinese Orange Chicken
Ingredients
- 3 lbs boneless skinless chicken thighs, cut into 1 1/2″ pieces
- 2 eggs beaten
- 1½ tsp salt
- 1 pinch black pepper
- 2 cups of canola oil plus 1 additional tbsp
- ½ cup corn starch plus 1 additional tbsp
- ¼ cup flour
- 2 tbsp Chinese Shaoxing rice wine
- 3 tbsp ginger and garlic paste
- ½ tsp chili pepper flakes
- 3 green onions thinly sliced
- Ingredients for the sauce:
- ¼ cup water
- 1 tsp dark sesame oil
- 3 tbsp soy sauce
- 3 tbsp water
- 1/2 cup light brown sugar
- 1/2 cup white vinegar
- zest of 2 oranges juice of 1 orange
- Cooked jasmine rice
Instructions
- Start by making the sauce. To a small mixing bowl, add the soy sauce, dark sesame oil, sugar, vinegar, orange zest, one tablespoon of corn starch, and orange juice. Stir to incorporate all of the ingredients. Set the mixture to the side until it is ready to use.
- Next, get a dredging station together. To one bowl, mix the eggs, salt, and black pepper. To another bowl, mix the flour and cornstarch.
- To a frying pan, add the 2 cups of canola and bring it to a medium heat. Once your oil reaches 350 degrees, you are ready to fry the chicken. During this time, add the chicken pieces to the egg mixture, lift up and allow the egg mixture to drip off a bit, then add into the flour mixture, making sure you coat the chicken. Gently shake off any excess flour mixture, the place into the preheated frying pan.
- Do this in batches. Cook for a few minutes, until nice and golden brown. Remove with your kitchen spider or slotted spoon, and place onto a paper towel lined plate. Repeat with remaining chicken.
- After all of the chicken is cooked, take another large skillet, and add the additional oil.
- Heat to a medium heat, then toss in the ginger and garlic paste. Cook for about 30 seconds, then mix in the green onions and chili flakes. Add the Chinese rice wine, give a good stir, then add in the sauce mixture. Cook for about 5 minutes to let the sauce thicken, and the sugar dissolve. Once you have accomplished that, add in the chicken pieces, give a good stir, and serve over jasmine rice.
