Orange Chicken

Name: Orange Chicken
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb Chicken Thigh, or breast; cut into 1-inch pieces; 1/2 tsp Salt; 1/2 tsp White Pepper; 1 Egg; 1/2 cups Cornstarch, or more if needed; 2 1/2 cups Neutral Oil, for frying (vegetable, canola, or peanut); 3/4 cups Orange Juice, freshly squeezed and strained from about 3-4 large oranges; 1/2 tsp Orange Zest; 1 1/2 tbsp Soy Sauce; 1 tbsp Oyster Sauce; 2 tbsp White Vinegar; 1/4 cups Brown Sugar; 3 cloves of Garlic, finely minced; 1/2 tsp Ginger, grated; 1/2 tsp Chili Flakes, optional; 1 tbsp Cornstarch; 2 tbsp Water; 1 stalk of Green Onion, diced

This Orange Chicken delivers juicy, crispy pieces of battered chicken tossed in a bright, tangy-sweet orange sauce with a hint of ginger and garlic. The sauce is made from fresh orange juice and zest balanced with soy and oyster sauces, and the double-fry option gives an extra-crispy finish. Finished with fresh green onions, it’s perfect over steamed rice for a comforting, restaurant-style meal at home.

This Orange Chicken delivers juicy, crispy pieces of battered chicken tossed in a bright, tangy-sweet orange sauce with a hint of ... Show more

By Takes Two Eggs · Original recipe

Health Grade

D · Occasional

Time

50 min

Price

0,71 €

Calories

1640 kcal

low sugar

Method

Cut the chicken

Pat the Chicken thigh pieces dry, trim away any excess fat, and cut them into 1-inch pieces if needed. Keeping the pieces close in size helps them fry evenly.

Season and coat

Toss the chicken with Salt and White pepper, then crack in the Egg and sprinkle over the Cornstarch. Mix until the pieces look lightly shaggy and evenly coated; if the bowl still looks wet, add a little more cornstarch. Let it sit for 10 minutes so the coating sticks better in the fryer.

Mix the sauce

Squeeze about 3-4 large oranges to measure Orange juice, then zest one of them for Orange zest. Peel and finely mince the Garlic, and peel and grate the Ginger. Whisk the juice, zest, Soy sauce, Oyster sauce, White vinegar, Brown sugar, garlic, ginger, and Chili flakes if you want heat in a bowl until the sugar starts to dissolve. In a small cup, stir the remaining cornstarch with Water until smooth and lump-free.

Heat the oil

Pour the Neutral oil into a deep skillet or heavy pot and heat it over medium-high until it reaches 350° F. The oil should shimmer and a tiny bit of batter should bubble right away.

Fry the chicken

Working in batches, gently lower the chicken into the hot oil and fry for 4 to 5 minutes per batch, turning once or twice so the pieces color evenly. Lift them out when they are deep golden and cooked through, then drain on paper towels.

Cook the sauce

Pour the orange mixture into a saucepan and bring it to a gentle simmer over medium heat. Give the cornstarch-water slurry a quick stir, whisk it in, and cook for 1 to 2 minutes until the sauce turns glossy and thick enough to coat a spoon.

Toss and serve

Add the fried chicken to the sauce and toss until every piece is coated in a sticky orange glaze. Trim and finely dice the Green onion, then scatter it over the top and serve right away.

Ingredients

Method

For 4 servings

Adjust servings

1 lb Chicken Thigh, or breast; cut into 1-inch pieces
1/2 tsp Salt
1/2 tsp White Pepper
1 Egg
1/2 cups Cornstarch, or more if needed
2 1/2 cups Neutral Oil, for frying (vegetable, canola, or peanut)
3/4 cups Orange Juice, freshly squeezed and strained from about 3-4 large oranges
1/2 tsp Orange Zest
1 1/2 tbsp Soy Sauce
1 tbsp Oyster Sauce
2 tbsp White Vinegar
1/4 cups Brown Sugar
3 cloves of Garlic, finely minced
1/2 tsp Ginger, grated
1/2 tsp Chili Flakes, optional
1 tbsp Cornstarch
2 tbsp Water
1 stalk of Green Onion, diced

Nutrition

Per Serving.

Calories

1640 kcal

82% of Daily kcal

Protein

29 g

57% RDI

Fat

155 g

24g sat fat

Carbs

38 g

14% RDI

Sugar

17 g

34% RDI

Fiber

0.8 g

3% RDI

Salt

1.7 g

33% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D · 5.0 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

1 lb Chicken Thigh, or breast; cut into 1-inch pieces
1/2 tsp Salt
1/2 tsp White Pepper
1 Egg
1/2 cups Cornstarch, or more if needed
2 1/2 cups Neutral Oil, for frying (vegetable, canola, or peanut)
3/4 cups Orange Juice, freshly squeezed and strained from about 3-4 large oranges
1/2 tsp Orange Zest
1 1/2 tbsp Soy Sauce
1 tbsp Oyster Sauce
2 tbsp White Vinegar
1/4 cups Brown Sugar
3 cloves of Garlic, finely minced
1/2 tsp Ginger, grated
1/2 tsp Chili Flakes, optional
1 tbsp Cornstarch
2 tbsp Water
1 stalk of Green Onion, diced

Watch

Original video

Uploaded 9 months ago

Takes Two Eggs

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Orange Chicken

Method

Cut the chicken

Season and coat

Mix the sauce

Heat the oil

Fry the chicken

Cook the sauce

Toss and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Watch

Takes Two Eggs

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