Crispy Orange Chicken Sweet Sauce (Printable)
Golden crispy chicken pieces tossed in a vibrant orange citrus sauce with the perfect balance of sweet and savory flavors.
# What You Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice wine or dry sherry
04 - 1 egg white
05 - 3 tablespoons cornstarch
→ Sauce
06 - 1/2 cup fresh orange juice
07 - 2 tablespoons soy sauce
08 - 3 tablespoons sugar
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon cornstarch dissolved in 2 tablespoons water
12 - Zest of 1 orange
13 - 1 teaspoon sesame oil
→ For Frying
14 - 4.2 ounces cornstarch
15 - 2.5 cups vegetable oil
→ Aromatics
16 - 2 garlic cloves, minced
17 - 1 tablespoon fresh ginger, minced
18 - 1 red chili, sliced
→ Garnish
19 - Sliced green onions
20 - Toasted sesame seeds
# Steps:
01 - Combine chicken pieces with soy sauce, rice wine, egg white, and cornstarch in a bowl. Mix thoroughly to coat and let marinate for 15 minutes.
02 - Pour vegetable oil into a deep pan or wok and heat to 350°F.
03 - Dredge marinated chicken pieces in additional cornstarch until completely coated, shaking off excess.
04 - Deep-fry chicken in batches for 4-5 minutes until golden brown and crispy. Remove with tongs and drain on paper towels.
05 - Leave 1 tablespoon oil in the pan. Add minced garlic, ginger, and sliced chili. Sauté until fragrant, about 30 seconds.
06 - Whisk together orange juice, soy sauce, sugar, rice vinegar, hoisin sauce, orange zest, and sesame oil. Pour into the pan and bring to a simmer.
07 - Stir in the cornstarch slurry and cook for 1-2 minutes until sauce thickens and coats the back of a spoon.
08 - Add fried chicken to the sauce, tossing quickly to coat evenly. Serve immediately garnished with green onions and sesame seeds.
# Expert Advice:
01 -
- The sauce strikes that perfect balance between sweet citrus and savory depth that keeps you going back for just one more piece
- Homemade orange chicken puts restaurant versions to shame while being surprisingly straightforward to pull off on a weeknight
02 -
- Crowding the pan drops the oil temperature and makes the chicken soggy instead of crispy
- The sauce thickens fast once you add the cornstarch so do not walk away
03 -
- Pat the chicken dry before marinating so the coating actually sticks
- Let the fried chicken drain on a wire rack instead of paper towels to maintain maximum crispiness