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Orange Chicken · Pan-Fried

Takeout-Style Orange Chicken

Crunchy chicken bites shallow-fried in a skillet and tossed in a bright homemade orange glaze. Fresh orange juice and zest make it taste better than delivery.

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Prep
25 min
Cook
25 min
Total
50 min
Serves
4
Level
Medium

Ingredients

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
  • 1 tsp sesame seeds (optional)
  • cooked rice

Cook to 165°F inside (check with a thermometer).

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.
  7. 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.
  8. Fry half the chicken, turning once with tongs, until deep golden and the largest piece reads 165°F (74°C).
  9. Move the chicken to a wire rack set over a sheet pan to drain. Let the oil come back up to 350°F.
  10. Fry the second batch the same way and move it to the rack.
  11. Turn off the burner under the oil. Put the chicken in a large bowl, pour the warm sauce over and toss until glossy.
  12. Serve right away over rice, topped with green onions and sesame seeds.

Tip: Toss the chicken in sauce at the last second. It loses its crunch within about 10 minutes.

Tip: Let the used oil cool completely, strain it and store it covered for one more round of frying.

Storage: Refrigerate up to 3 days. Re-crisp in a 400°F oven or air fryer for 5 to 6 minutes.

Make ahead: The sauce keeps in the fridge up to 5 days. Rewarm it before tossing.

Estimated nutrition per serving: 420 calories · protein 37 g · carbohydrates 46 g · fiber <1 g · sugars 21 g · fat 8 g (saturated 2.5 g) · sodium 1,060 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 17 of 17 ingredients.