Orange chicken is a popular Chinese takeout dish. The marinated chicken pieces are fried and then coated with a delicious orange sauce.
Course Main Course
Cuisine Asian, Chinese
Keyword chinese food, fried chicken, orange, takeout
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Calories 570kcal
Author Liza Agbanlog
Ingredients
1.5lbsboneless, skinless chicken thighs, cut into bite-sized pieces
1cupcornstarch
Canola oil, for frying
1tspolive oil, for sauteeing
Marinade:
1tbspsoy sauce
1tbspChinese wine , or dry sherry
1egg white
Sauce:
1/3cuporange juice
¼cupchicken stock
1tbspcider vinegar
1 ½tbspsoy sauce
1tspsesame oil
2tbspbrown sugar
1tspgrated lemon zest
1clovegarlic, minced or grated
1tspcornstarch, dissolved in 1 tbsp water
Salt to taste
Instructions
In a large bowl, combine together the ingredients for the marinade. Add the chicken pieces and stir to coat. Let stand for 10 minutes. Drain well and then discard the marinade.
Spread 1 cup cornstarch in a large bowl. Add the marinated chicken and toss to coat. Shake off any excess cornstrach.
Heat the vegetable oil in a wok or heavy- bottomed pot. Deep fry the chicken pieces, in batches, until golden brown, around 4 to 5 minutes per batch. Transfer the browned chicken on a plate lined with paper towel. Set aside.
Prepare the sauce:
In a medium bowl, combine the orange juice, stock, cider vinegar, soy sauce, sesame oil, brown sugar and orange zest. Set aside.
In a medium-sized saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 20 seconds. Add the orange juice mixture. Bring to a boil, reduce the heat and let the mixture simmer for 5 minutes. Add the cornstarch mixture (1 teaspoon cornstrach dissolved in 1 tablespoon water), stirring until the sauce has thickens. Season with salt. Remove from the heat.
Add the browned chicken pieces into the orange sauce. Mix until the chicken is well coated with the orange sauce.