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Takeout-Style Orange Chicken

Ingredients · Serves 4 · Prep 25 min · Total 50 min

  • Orange sauce
  • ¾ cup orange juice, from 2 to 3 oranges
  • 1 tbsp orange zest
  • ⅓ cup sugar
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • ¼ tsp red pepper flakes
  • 1 tbsp cornstarch
  • 2 tbsp water
  • Chicken
  • 1 ½ lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 large egg
  • 1 tbsp soy sauce
  • ½ cup cornstarch
  • ¼ cup all-purpose flour
  • ½ tsp kosher salt
  • 1 ½ cups vegetable oil, for shallow frying
  • To serve
  • 2 green onions, sliced
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Takeout-Style Orange Chicken

Ingredients, continued

  • To serve (continued)
  • 1 tsp sesame seeds (optional)
  • cooked rice
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Takeout-Style Orange Chicken

Steps

  1. In a small saucepan, whisk together the orange juice, zest, sugar, soy sauce, vinegar, garlic, ginger and red pepper flakes.
  2. In a cup, stir the 1 tablespoon cornstarch with the 2 tablespoons water to make a smooth slurry.
  3. Bring the sauce to a simmer over medium heat. Stir the slurry again, pour it in and simmer, stirring, until thick and glossy. Turn the heat to the lowest setting.
  4. In a bowl, beat the egg with the 1 tablespoon soy sauce. Add the chicken and stir to coat.
  5. In a second bowl, mix the 1/2 cup cornstarch, flour and salt.
  6. Lift the chicken from the egg a few pieces at a time, letting the extra drip off, and toss in the flour mixture until coated. Set the pieces on a plate.
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Takeout-Style Orange Chicken

Steps, continued

  1. Pour the oil into a 12-inch skillet (about 1/2 inch deep) and heat over medium-high to 350°F (175°C). Never leave hot oil unattended; keep a lid nearby.
  2. Fry half the chicken, turning once with tongs, until deep golden and the largest piece reads 165°F (74°C).
  3. Move the chicken to a wire rack set over a sheet pan to drain. Let the oil come back up to 350°F.
  4. Fry the second batch the same way and move it to the rack.
  5. Turn off the burner under the oil. Put the chicken in a large bowl, pour the warm sauce over and toss until glossy.
  6. Serve right away over rice, topped with green onions and sesame seeds.
  7. Cook to 165°F inside (check with a thermometer).