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Crispy Chinese Orange Chicken | Better-Than-Takeout Recipe

Crispy Chinese Orange Chicken | Better-Than-Takeout Recipe

This Better-Than-Takeout Chinese Orange Chicken makes impressively crispy chicken pieces without the mess of deep-frying. Coated in a glossy sauce that boasts incredible orange flavor and a background hint of ginger, it is the ultimate easy weeknight dinner!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese-American
Calories: 534
Ingredients Equipment Method Notes

Ingredients
  

The Crispy Chicken

  • 600 g 1.2 lbs boneless skinless chicken thighs or breasts, cut into 2.5cm (1-inch) pieces
  • 2 tablespoons light soy sauce or all-purpose soy, NOT dark soy
  • ½ teaspoon finely grated ginger optional
  • ⅛ teaspoon white pepper can substitute black pepper
  • 2 tablespoons cornflour / cornstarch for the wet marinade
  • ¾ cup cornflour / cornstarch for the dry crispy coating
  • ¾ to 1 cup vegetable oil or other plain oil, for shallow frying

The Orange Sauce

  • 1 cup orange juice freshly squeezed or high-quality bottled
  • 2 teaspoons orange zest from 1 fresh orange
  • 1 ½ tablespoons cornflour / cornstarch
  • 2 tablespoons Chinese cooking wine Shaoxing wine - see notes for sub
  • 2 tablespoons rice vinegar can substitute white vinegar
  • ⅓ cup + 2 tablespoons white sugar
  • 2 tablespoons light soy sauce or all-purpose soy, NOT dark soy
  • ¼ teaspoon cooking salt / kosher salt
  • 1 teaspoon ginger finely grated
  • 2 garlic cloves finely minced

For Serving

  • White rice
  • 1 green onion finely sliced (optional garnish)
  • White sesame seeds optional garnish

Equipment

  • Tongs
  • Paper towel-lined tray
  • Whisk
  • Mixing Bowls
  • Colander
  • Large deep non-stick pan or skillet (12-inch)

Method
 

  1.  Mix the Orange Sauce

    In a large jug or medium bowl, whisk together the 1 ½ tablespoons of cornstarch and 2 tablespoons of light soy sauce until completely lump-free. Then, whisk in the orange juice, Chinese cooking wine, rice vinegar, white sugar, salt, and grated ginger. (Leave the minced garlic and orange zest aside for now!) Set the sauce aside.

    2. Marinate the Chicken

    In a large bowl, mix the chicken pieces with the 2 tablespoons of light soy sauce, grated ginger, white pepper, and 2 tablespoons of cornstarch. Mix very well—this coating will become sticky and act as a "glue."

    3. Coat the Chicken

    Add the remaining ¾ cup of cornstarch to the bowl. Toss to coat each piece of chicken, separating them as needed so they don't stick together.

    4. The "Press and Shake"

    Pick up a few pieces of coated chicken and tightly enclose them in your fist, pressing firmly so the cornstarch adheres to the meat. Place them in a colander, and repeat with the remaining chicken. Once all the chicken is in the colander, give it a good shake so any excess, loose powdery cornstarch falls through the holes.

    5. Shallow-Fry

    Heat the vegetable oil on high heat in a large, deep non-stick pan. Test the oil—the chicken should sizzle straight away when dipped. Spread half the chicken out in a single layer (do not crowd the pan!). Cook for 1 ½ minutes on each side, using tongs to turn, until deep golden and crispy. Remove to a paper towel-lined tray and repeat with the remaining chicken.

    6. Sauté the Garlic

    Pour out all but 2 tablespoons of the oil from the pan, and scrape out any loose, burnt crispy bits. Return the pan to medium-high heat. Sauté the minced garlic until light golden, about 20 to 30 seconds.

    7. Thicken the Sauce

    Give your set-aside orange sauce a vigorous whisk (to mix the cornstarch that settled on the bottom), then pour it into the hot pan. Simmer for 1 to 2 minutes until it thickens into a glossy, thick syrup (similar to a honey consistency). Stir in the fresh orange zest.

    8. Toss and Serve

    Put all the crispy chicken back into the pan and toss quickly to coat every piece in the glossy orange sauce. Serve immediately over hot white rice, garnished with sliced green onions and sesame seeds!

Notes

  • Shaoxing Wine Substitute: If you do not consume alcohol, substitute the cooking wine with ¼ cup of low-sodium chicken broth. You will just need to let the sauce simmer for an extra minute or so in the pan to reduce the extra liquid!
  • Soy Sauce: Do not use dark soy sauce or sweet soy sauce. They are far too intense and will ruin the delicate balance and color of your citrus sauce.
  • Storage: Leftovers keep perfectly in the fridge for 3 to 4 days. While the chicken will lose its crispy exterior, the flavor is still absolutely fantastic.
    Squeezing the cornstarch-coated chicken in your fist before shaking off the excess ensures a shatteringly crisp crust that won't fall off in the frying pan!