Description

Skip the takeout and make this crispy, tangy, and sweet Orange Chicken at home! Lightly battered, double-fried for maximum crunch, and coated in a glossy citrusy sauce—this dish is as good as the restaurant version (if not better!).

Ingredients

Scale

For the Chicken:

350–450g chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
2 tablespoons flour
1 tablespoon soy sauce
1 egg white
1 teaspoon sesame oil
1/4 teaspoon ground white or black pepper
1/3 cup water (adjust if batter is too thick)

For the Orange Sauce:

3/4 cup fresh orange juice (or 100% orange juice, unsweetened)
1/2 teaspoon orange zest
4–6 tablespoons brown sugar (adjust for sweetness)
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Shaoxing wine (or dry white wine/sake)
1/2 teaspoon grated ginger
1 clove garlic, grated

For the Cornstarch Slurry:

1 tablespoon cornstarch
2 tablespoons cold water

For Garnish:

Toasted sesame seeds
Green onions, thinly sliced

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Instructions

1️⃣ Prepare the Batter:

In a bowl, whisk together cornstarch, flour, soy sauce, egg white, sesame oil, and pepper.
Slowly add water and mix until you have a thin, paint-like batter. Adjust with more water if too thick.
Add chicken pieces and coat evenly.

2️⃣ Fry the Chicken (First Fry):

Heat oil in a deep pan or wok to 330-340°F (165-170°C).
Fry the battered chicken pieces in batches for 5-7 minutes until golden brown and cooked through.
Remove and let rest on a wire rack for 15 minutes.

3️⃣ Double Fry for Crispiness:

Increase oil temperature to 375°F (190°C).
Fry chicken a second time for 30-60 seconds until extra crispy and golden brown.
Remove and set aside.

4️⃣ Make the Orange Sauce:

In a bowl, mix orange juice, zest, brown sugar, soy sauce, rice vinegar, Shaoxing wine, ginger, and garlic.
Heat in a large pan or wok over medium heat and bring to a gentle simmer.

5️⃣ Thicken the Sauce:

Stir the cornstarch slurry into the sauce, constantly stirring.
Cook for 30-60 seconds until thick and glossy.

6️⃣ Coat the Chicken:

Add the fried chicken to the pan and toss quickly to coat in the sauce.
Remove from heat.

7️⃣ Serve & Enjoy:

Garnish with sesame seeds and green onions.
Serve hot with steamed rice or fried rice.

Notes

✅ Double-frying ensures the crispiest texture.
✅ Use fresh orange juice for the best citrus flavor.
✅ For extra spice, add red chili flakes or Sriracha to the sauce.
✅ Store leftovers in an airtight container for up to 3 days—reheat in an oven or air fryer for best results.