Original Orange Chicken

Original Orange Chicken


for 8 servings
  • 2 lb
     boneless, skinless chicken thighs (905 g)
  • 1 tablespoon
  • 1 teaspoon
     white pepper
  • 1 cup
     cornstarch (125 g)
  • 3 cups
     flour (375 g)
  • 1 egg
  • 1 ½ cups
     water (360 mL)
  • 2 tablespoons
  • 6 cups
     oil, for frying (1 ½ L)
  • 1 tablespoon
  • ¼ teaspoon
     chili flake
  • 1 tablespoon
     garlic, minced
  • ½ teaspoon
     ginger, minced
  • ¼ cup
     sugar (50 g)
  • ¼ cup
     brown sugar (55 g)
  • ¼ cup
     orange juice(60 mL)
  • ¼ cup
     white distilled vinegar (60 mL)
  • 2 tablespoons
     soy sauce
  • 2 tablespoons
  • 2 tablespoons
  • 1 teaspoon
     sesame oil


  • On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
  • In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
  • Add the egg, water, and oil until it reaches the consistency of pancake batter.
  • Add the chicken to the batter and refrigerate at least 30 minutes.
  • Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
  • Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
  • Remove the chicken from the pan and transfer to a paper towel-lined plate.
  • Set a heavy bottomed pot over medium- high heat and add the oil.
  • Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
  • Add the sugar and brown sugar, and stir to combine.
  • Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
  • Add in the vinegar and soy sauce, and stir to combine.
  • Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
  • Continue to cook the sauce until maple syrup consistency is achieved.
  • Add in the fried chicken and stir until completely coated in the sauce.
  • Top with sesame oil.
  1. Enjoy!source

Baca Juga
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