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Orange Chicken 

Get ready to go from kitchen zero to hero with our kickin’ Orange Chicken recipe! 🍊✨ Say goodbye to boring dinners and hello to tangy goodness with our secret weapon: orange juice.

This homemade orange chicken is next-level delicious, rivaling your favorite Chinese takeout joint!

With this recipe, you’ll be whipping up takeout-style orange chicken like a pro in just 30 minutes! And bonus: it’s gluten-free! 😉

What you need for the chicken:

  • 32 ounces boneless, skinless chicken thighs (cut into 1 inch pieces)
  • 2 oz water
  • ½ tsp salt 
  • ½ tsp baking soda
  • 2 large eggs
  • ½ cup cornstarch
  • 1 tbsp oil

What you need for the orange sauce:

  • 8 oz 100% Orange Juice
  • 1 tbsp orange zest(less if you prefer it less “orangey”)
  • ¼ cup ketchup
  • 2 tbsp sugar
  • 1½ tbsp white vinegar
  • 1 tbsp cornstarch

Additional ingredients:

  • 1 clove garlic – minced
  • 1 tsp crushed red pepper
  • 1 stalk green onion thinly sliced (white and green separated)
  • whole dry chili pepper (optional)
  • oil as needed for cooking
1 – Marinate the chicken thighs:
  1. In a mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the moisture is mostly absorbed by the chicken.
  2. Add the eggs and mix until well combined. Then add the cornstarch and mix until evenly combined until no dry cornstarch is visible. Finish by adding the oil and mixing until evenly combined.

2 – Heat the oil:

In a wok or tall pan, add about 2 to 3 inches of oil. Heat the oil until it reaches 375°F.

3- Prepare the sauce:

  1. While the oil is heating up, prepare the orange chicken sauce.
  2. In a bowl or large measuring cup, combine the orange juice, orange zest, ketchup, sugar, vinegar, and cornstarch.
  3. Mix well and set aside. (You can also make the sauce ahead of time.)

4 – Fry the chicken:

  1. When the oil is hot, maintain the heat at around 375°F. Gently place the marinated chicken pieces into the hot oil, one at a time, until there’s an even layer. Fry in batches if needed!
  2. Fry the chicken pieces for about 4 to 5 minutes, then remove the chicken out of the oil and let it drain for about 2 to 3 minutes.
  3. While frying, occasionally stir the chicken pieces and try to break up any pieces that are stuck together.
  4. Make sure the oil is back at 375°F and add the fried chicken pieces into the oil for a second fry.
  5. Let the chicken pieces fry for another 5 to 6 minutes or until golden brown and crispy.
  6. Remove from the oil and let the fried chicken drain on paper towels or a rack.

TOP TIP – For a healthier version or this recipe try air frying at 400°F for 10-15 mins. Or oven bake at 425°F for 10-15 minutes.

5 – Make the orange chicken:

  1. In a wok or large pan, heat a small amount of oil over medium heat. Once the oil is hot, add the white parts of the green onion, minced garlic, and chili peppers. Stir-fry for 10 to 15 seconds until fragrant.
  2. Mix the prepared sauce well and pour it into the wok. Increase the heat to medium-high and cook the sauce until it becomes bubbly, thicker, and glossy. Stir the sauce frequently to ensure even thickening, especially as it starts to bubble.
  3. Once the sauce is ready, add the fried chicken pieces to the wok. Stir and toss until all the chicken pieces are evenly coated.
  4. Serve immediately with white rice or fried rice, and garnish with the green parts of the green onion. Enjoy your meal!

 

Check out our Recipes page or Instagram for more delicious and easy-to-make recipes!

Indian River Select®
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