Name: Orange Fried Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs Boneless skinless chicken thighs, cut into 1-inch pieces; 0.5 cup Cornstarch; 0.25 cup All-purpose flour; 1 Large egg, beaten; 0.75 cup Fresh orange juice; 1 tbsp Orange zest; 3 tbsp Soy sauce; 2 tbsp Rice vinegar; 0.25 cup Brown sugar; 2 cloves Minced garlic; 1 tsp Grated fresh ginger; 2 cups Vegetable oil for frying

Asian

Orange Fried Chicken

Experience the perfect harmony of crunch and tang with this premium Orange Fried Chicken. Each bite-sized piece of chicken is double-fried for maximum crispiness and smothered in a vibrant, aromatic sauce made from fresh orange zest and juice.

Prep

20m

Cook

25m

Serves

Calories

540kcal

Qty	Ingredient
1.5 lbs 680 g	Boneless skinless chicken thighs, cut into 1-inch pieces
0.5 cup 65 g	Cornstarch
0.25 cup 30 g	All-purpose flour
1 1	Large egg, beaten
0.75 cup 180 ml	Fresh orange juice
1 tbsp 6 g	Orange zest
3 tbsp 45 ml	Soy sauce
2 tbsp 30 ml	Rice vinegar
0.25 cup 50 g	Brown sugar
2 cloves 6 g	Minced garlic
1 tsp 2 g	Grated fresh ginger
2 cups 475 ml	Vegetable oil for frying

2 Method

Step 1. In a large bowl, whisk together the beaten egg, salt, and pepper. Add the chicken pieces and toss to coat.

Step 2. In a separate shallow dish, combine the cornstarch and flour. Dredge each piece of chicken in the flour mixture until fully coated.

Step 3. Heat vegetable oil in a heavy-bottomed pot or wok to 350°F (175°C). Fry the chicken in batches for 5-6 minutes until golden brown and crispy. Drain on a wire rack.

Step 4. In a small saucepan, combine orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.

Step 5. Mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Whisk the slurry into the simmering sauce and cook until thickened.

Step 6. Place the fried chicken in a large bowl, pour the warm orange sauce over it, and toss gently to coat every piece evenly. Serve immediately over steamed rice.

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For extra crispy chicken, fry the pieces a second time for 1-2 minutes just before tossing in the sauce.
·
Use fresh-squeezed orange juice rather than bottled for a much brighter, more authentic flavor.
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Do not overcrowd the frying pot, as this drops the oil temperature and leads to greasy chicken.
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Garnish with sesame seeds and sliced green onions for a professional presentation.