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
Units
Scale
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
