This Chinese-American Orange Chicken Recipe is a delightful fusion of flavors that combines tender chicken with a tangy, sweet, and citrusy glaze. It’s a dish that has won hearts with its tantalizing and crave-worthy taste, becoming a favorite at restaurants and now at your own home too!
Why You’ll Love This Recipe
- Crispy Texture: The coating ensures each bite is perfectly crunchy.
- Zesty Flavors: The sauce captures the bright essence of oranges, making it irresistible.
- Restaurant Quality: You can enjoy this iconic restaurant favorite at home, impressing family and guests alike.
Ingredients You’ll Need
Crafting this delectable Chinese-American Orange Chicken Recipe requires a handful of simple yet essential ingredients. Each one adds a unique depth of flavor, striking the perfect balance between sweet, savory, and tangy.
- Boneless, Skinless Chicken Thighs: Opt for thighs over breasts for juiciness and flavor.
- Dark Soy Sauce: This adds a deep umami base to both the marinade and sauce.
- Shaoxing Wine: An optional yet authentic touch that elevates the complexity.
- Orange Zest and Juice: Fresh citrus flavor that defines this dish.
Variations
Feel free to tweak your Chinese-American Orange Chicken Recipe to match your preferences. Here are a couple of scrumptious variations that adapt seamlessly to your tastes or dietary needs.
- Spicy Twist: Add a pinch of chili flakes to the sauce for a heat boost.
- Gluten-Free Option: Substitute regular flour with gluten-free flour for the coating.
How to Make Chinese-American Orange Chicken Recipe
Step 1: Marinade the Chicken
Begin by beating the egg white until it’s lightly foamy. Whisk in soy sauce, Shaoxing wine, and vodka for an unparalleled depth of flavor. Mix in the baking soda and cornstarch, then thoroughly coat the chicken pieces. Allow it to sit; this step is crucial for tender, flavorful chicken.
Step 2: Prepare the Dry Coating
In another bowl, combine flour, cornstarch, baking powder, and salt. The hidden star here is the reserved marinade that turns this into a wonderful, crumbly mix perfect for coating the marinated chicken to golden perfection.
Step 3: Cook the Sauce
Blend the orange zest and juice, soy sauce, vinegar, and other sauce ingredients into a bowl. Let these mingle together, creating a symphony of flavors. When ready, cook your aromatics in a skillet and add this sauce blend, allowing it to thicken into a perfect glaze.
Step 4: Fry the Chicken
Heat a generous amount of oil to 350°F, then coat the marinated chicken in the dry mixture. Fry until crispy, ensuring the temperature doesn’t dip, for truly crunchy bites.
Step 5: Combine and Serve
Finally, toss the crispy chicken in your luscious orange sauce, let it coat beautifully, and serve instantly for the best taste. Pair this with steamed rice and vegetables for a complete experience.
Pro Tips for Making Chinese-American Orange Chicken Recipe
- Marinade Timing: Allow the chicken to marinate at least 30 minutes to truly infuse those flavors.
- Coating Consistency: Ensure every chicken piece is thoroughly covered for the perfect crisp.
- Oil Temperature Control: Maintain oil between 325°F and 375°F to prevent sogginess.
- Sauce Preparation: Prepare the sauce before frying to ensure you can toss the chicken immediately.
How to Serve Chinese-American Orange Chicken Recipe
Garnishes
Sprinkle sesame seeds or sliced green onions on top for a fresh, vibrant touch that contrasts with the crispy chicken.
Side Dishes
Pair it with steamed jasmine rice and lightly sautéed broccoli to enhance the meal’s nutritional profile and keep the focus on the chicken’s delightful flavor.
Creative Ways to Present
Present your Orange Chicken on a vibrant platter with orange slices artfully arranged around it, inviting guests to dive in immediately!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days, ensuring the flavors continue to meld.
Freezing
The chicken can be frozen for up to 2 months before adding the sauce. Simply freeze the fried chicken pieces and thaw them thoroughly before reheating.
Reheating
To regain that beautiful crispiness, reheat in a preheated 350°F oven until heated through. Avoid microwaving as it may make the chicken soggy.
FAQs
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Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but be mindful of the cooking time as breast meat cooks faster and can become dry if overcooked.
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Can I make this recipe non-alcoholic?
Absolutely! Simply replace Shaoxing wine and vodka with equal parts chicken broth or water.
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Is this recipe very spicy?
No, this recipe is pleasantly tangy and sweet without the heat. If you prefer it spicy, just add chili flakes or fresh chilies to the sauce.
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How do I ensure the chicken stays crispy?
To keep the chicken crispy, avoid adding sauce until just before serving, and ensure the oil temperature remains consistent during frying.
Final Thoughts
Incredible flavors and an irresistible texture make the Chinese-American Orange Chicken Recipe a dish worth trying. Join the legions of fans who’ve made this recipe part of their regular culinary repertoire. Get ready to impress your family and friends with a meal that’s as delightful as it is memorable!
Print
Chinese-American Orange Chicken Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Deep Frying
- Cuisine: Chinese-American
Description
This Chinese-American Orange Chicken is a crispy, flavorful dish featuring tender chicken chunks coated in a tangy orange sauce. Perfectly deep-fried and coated in a savory, citrusy glaze, it offers a delightful combination of crunch and zest that makes it a favorite for dinner or special occasions.
Ingredients
For the Marinade:
- 1 large egg white
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons 80-proof vodka
- 1/4 teaspoon baking soda
- 3 tablespoons cornstarch
- 1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
For the Dry Coating:
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the Sauce:
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons Chinese rice vinegar or distilled white vinegar
- 3 tablespoons homemade or store-bought low-sodium chicken stock
- 4 tablespoons sugar
- 1 teaspoon roasted sesame seed oil
- 2 teaspoons grated zest and 1/4 cup juice from 1 orange
- 1 tablespoon cornstarch
- 4 (2-inch) strips dried orange peel
- 2 teaspoons peanut, vegetable, or canola oil
- 2 teaspoons minced garlic (about 2 medium cloves)
- 2 teaspoons minced fresh ginger (about 1 (1-inch) piece)
- 2 teaspoons thinly sliced scallion bottoms
To Finish:
- 2 quarts peanut, canola, or vegetable oil for deep frying
- Steamed white rice and steamed broccoli for serving
Instructions
- Marinate Chicken: Beat the egg white in a large bowl until lightly foamy. Add soy sauce, Shaoxing wine, and vodka, whisking to combine. Set aside half of this marinade in a small bowl. To the remaining marinade, add baking soda and cornstarch, whisking until combined. Add chicken pieces and toss to coat thoroughly. Cover and let marinate for at least 15 minutes.
- Prepare Dry Coating: In a large bowl, mix flour, cornstarch, baking powder, and salt. Whisk until homogeneous. Add reserved marinade and stir until the mixture forms coarse, mealy lumps. Set aside.
- Make Orange Sauce: Combine soy sauce, Shaoxing wine, vinegar, chicken stock, sugar, sesame oil, orange zest, orange juice, cornstarch, and dried orange peel in a small bowl. Stir until the cornstarch and sugar are dissolved and ingredients are well combined. Set aside.
- Cook Aromatics and Sauce: In a large skillet, heat oil, garlic, ginger, and scallions over medium heat. Cook, stirring, until fragrant and softened, about 3 minutes. Add the prepared sauce mixture, stir to loosen any caramelized bits, and bring to a boil. Cook until thickened, about 1 minute, then transfer to a bowl and set aside.
- Heat Oil for Frying: In a wok or large Dutch oven, heat 2 quarts of oil to 350°F (177°C). Maintain temperature during frying.
- Coat and Fry Chicken: Working one piece at a time, toss chicken in the dry coating, pressing to adhere thoroughly. Lower each piece carefully into the hot oil, avoiding splashes. Fry in batches, stirring occasionally, until crispy and cooked through, about 4 minutes. Remove with a spider or slotted spoon and drain on paper towels.
- Toss Chicken in Sauce: Add the fried chicken to the skillet with the sauce. Toss to coat evenly with a rubber spatula. Serve immediately over steamed rice and broccoli.
Notes
- Shaoxing wine can be substituted with dry sherry if unavailable.
- For tender, skinless chicken thighs, debone following a reliable guide.
- Dry orange peel can be homemade by drying orange zest in a low oven until brittle.
- Ensure oil temperature is maintained between 325°F and 375°F for crispy, well-cooked chicken.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 20g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
