Orange Chicken (Restaurant Copycat)

⏱️ 45 minutes👥 4 servings❤️ Taste: 10/10
Orange Chicken (Restaurant Copycat)

Nutrition Facts

Calories
485
Protein
32g
Carbs
52g
Fiber
2g

Health Benefits

Gut Health4/10
Anti-Inflammatory4/10
Blood Sugar Control3/10

Ingredients

  • •- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
  • •- 3/4 cup cornstarch, divided (1/2 cup for coating, 1/4 cup for sauce)
  • •- 2 large eggs, beaten
  • •- Vegetable oil for frying (about 2 cups)
  • •For the Orange Sauce:
  • •- 1 1/4 cups freshly squeezed orange juice
  • •- 2 1/2 tablespoons fresh orange zest (from 2-3 medium oranges)
  • •- 3 tablespoons soy sauce
  • •- 2 1/2 tablespoons rice vinegar
  • •- 3 tablespoons granulated sugar
  • •- 4 cloves garlic, finely minced
  • •- 1 1/2 tablespoons fresh ginger, finely minced
  • •- 1/3 cup water
  • •- 1/4 teaspoon red pepper flakes
  • •- 1 teaspoon sesame oil
  • •- 3 scallions, thinly sliced
  • •- 1 1/2 tablespoons toasted sesame seeds for garnish

Instructions

  1. 1Pat chicken pieces completely dry using paper towels to ensure maximum coating adhesion. Place 1/2 cup cornstarch in a shallow bowl and the beaten eggs in a separate shallow bowl.
  2. 2Dredge each chicken piece in cornstarch, coating thoroughly and shaking off excess. Dip the cornstarch-coated chicken into beaten eggs, then return to cornstarch for a second coating. Place double-coated pieces on a clean plate.
  3. 3Heat vegetable oil in a large, deep skillet or wok to 350-375°F over medium-high heat (oil should be about 1 inch deep). Test temperature by dropping a small piece of coating into oil - it should sizzle immediately.
  4. 4Fry chicken pieces in batches to avoid crowding, cooking until deep golden brown and crispy, about 4-5 minutes per batch. Transfer cooked chicken to a wire rack set over a baking sheet. Keep warm in a 200°F oven while preparing remaining batches and sauce.
  5. 5Whisk together orange juice, orange zest, soy sauce, rice vinegar, sugar, garlic, ginger, red pepper flakes, and sesame oil in a medium bowl until sugar dissolves completely.
  6. 6Heat 2 tablespoons vegetable oil in a clean wok or large skillet over medium-high heat until shimmering. Pour in the orange sauce mixture and bring to a vigorous boil.
  7. 7Create a cornstarch slurry by whisking the remaining 1/4 cup cornstarch with 1/3 cup water until smooth and lump-free. Pour slurry into boiling sauce while stirring constantly.
  8. 8Continue cooking sauce, stirring frequently, until it thickens to a glossy, syrupy consistency that coats the back of a spoon, about 3-4 minutes. Remove from heat.
  9. 9Add fried chicken pieces to the sauce and toss gently but thoroughly to coat each piece evenly. Work quickly to maintain maximum crispiness.
  10. 10Transfer sauced chicken to a serving platter immediately. Garnish generously with sliced scallions and toasted sesame seeds. Serve hot with steamed white rice.