The Best Orange Chicken

Today we are making Orange Chicken, where crispy bites of chicken are tossed into a sweet and tangy sauce. If you love the famous Orange Chicken from Panda Express, this at-home recipe is for you. I am sure you are going to love this one!

Ingredients

For Seasoning the Chicken

• 8 (2lb/905 grams) Chicken Thighs, boneless, skinless

• ½ – 1 tbsp Salt

• 1 tsp White Pepper/Black Pepper

For the Batter

• 2 cups All-Purpose Flour

• 1 cup Cornstarch

• 1 Egg 

• 1-1 1/2 cups Water

• ¼ Salt

• 2 tbsp Sesame Oil

• 4 cups Oil for frying  

For the Orange Sauce

• 3/4 cup Orange Juice

• 2 tbsp Oil

• 4 (1 tbsp) Garlic Cloves, minced

• 1 tsp Ginger, minced

• ½ tsp Chili Flakes  

• ½ cup Brown Sugar

• 2 tbsp Soy Sauce

• 2 tbsp Rice Wine Vinegar/White Vinegar

• 2 tbsp Cornstarch

• 2 tbsp Water

• 1 tsp Sesame Oil

• 1 tsp Sesame Seeds 

• 1 tbsp Green Onion

Method

1. Cut chicken into 1×1 inch cubes and set aside in a bowl.

2. Season the chicken with salt and white pepper. 

3. Add all-purpose flour, and cornstarch in a bowl and give them a quick whisk to blend.  Crack in the egg and give that a quick whisk to break up the egg. Now add enough water to create a thick batter which is a little thinner than a pancake batter.  For added flavour season the batter with salt and sesame oil before whisking to blend it all.  

4. Add the seasoned chicken to the batter and mix it well making sure that each piece of chicken gets well coated with the batter. 

5. In a heavy bottom pot, add and heat oil till it reaches 350F(175C)- 375F(190C). You could also insert a bamboo skewer into the hot oil and when bubbles rapidly come to the surface around the skewer you know the oil is ready for frying. 

6. Add the chicken gently in batches and cook for 3-5 minutes until lightly golden brown.

7. When the chicken has cooked, remove the chicken from the pan shake off the excess oil, and transfer to a wire rack placed on a baking sheet.  Repeat the process till you have fried all the chicken.

8. Now increase the heat of the oil to 400F/200C and once again fry the chicken pieces in batches the second time till they get crispy on the outside.  This should take about a minute or two. As each batch is done lift it out of the oil, drain off the excess oil, and place it on another wire rack that is placed over a baking sheet.  Repeat the process till you have double-fried all the chicken pieces.

9. Squeeze out the juice of two to three fresh oranges till you have the required amount of orange juice.  Keep it aside for later.

10. Set a heavy-bottomed pot over medium heat and add the oil (I added the oil from the oil I had fried the chicken pieces).

11. Once the oil is heated, add the minced garlic, ginger, and red pepper flakes.  Sauté for 30 seconds before adding the orange juice, brown sugar, and soy sauce.  Give it a quick stir to combine and allow it to cook till the sugar has melted.

12. When it begins to simmer, add the rice wine vinegar and stir to combine.

13. Now lower the heat and quickly make a slurry by combining the cornstarch and water before adding it to the pot. Quickly whisk it to create a thick sauce. 

14. Turn off the heat before adding in the fried chicken. Stir until all the chicken has been completely coated with the sauce.

15. Sprinkle some sesame seeds and green onions on the Orange Chicken and enjoy it on a bed of steaming hot rice and a side of veggies.