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–+ servings
Chinese Orange Chicken

Crispy Chinese Orange Chicken

This healthier homemade Chinese Orange Chicken is crispy and full of vibrant flavor, perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 600 g Chicken (boneless skinless thighs) Use for juicier bites.
For the Marinade
  • 2 tbsp Light Soy Sauce Avoid dark soy sauce.
  • 1/2 tsp Ginger (finely grated) Optional
  • 1/8 tsp White Pepper Black pepper can be used as a substitute.
  • 2 tbsp Cornflour/Cornstarch For mixing.
  • 3/4 cup Cornflour/Cornstarch For coating.
For Shallow Frying
  • 3/4 - 1 cup Vegetable Oil Neutral oil for frying.
For the Sauce
  • 2 tsp Orange Zest From 1 orange.
  • 1 cup Orange Juice Preferably fresh.
  • 2 tbsp Chinese Cooking Wine or Shaoxing Wine Can substitute with chicken stock.
  • 2 tbsp Rice Vinegar Can use white vinegar.
  • 1/3 + 2 cup White Sugar Adjust for sweetness.
  • 1/4 tsp Cooking Salt/Kosher Salt Adjust to taste.
  • 2 cloves Garlic (finely minced)
For Serving
  • White Rice Perfect base to serve with.
  • Green Onion Optional garnish.
  • White Sesame Seeds Optional garnish.

Equipment

  • Mixing Bowl
  • non-stick pan
  • Tongs
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the diced chicken with light soy sauce, finely grated ginger, and white pepper. Add 2 tablespoons of cornflour and stir until evenly coated. Marinate for about 15 minutes.
  2. Add the remaining 3/4 cup of cornflour to the bowl, coating the chicken thoroughly. Press the coating onto the chicken and shake off excess cornflour.
  3. Heat a non-stick pan over medium-high heat and add enough vegetable oil to cover the bottom. Fry the chicken in batches for about 1.5 minutes per side until deep golden brown and crispy.
  4. Remove the pan from heat, leaving about 2 tablespoons of oil. Sauté minced garlic in the remaining oil for about 30 seconds until fragrant.
  5. In a small bowl, whisk together the orange zest, orange juice, Chinese cooking wine, rice vinegar, white sugar, and kosher salt. Pour into the pan and bring to a gentle simmer, cooking until the sauce thickens slightly.
  6. Add the crispy chicken pieces back to the sauce, tossing quickly to coat. Serve immediately over white rice, garnished with sliced green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Ensure your oil is hot for the best crispy texture. Serve immediately for optimal crunch.

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