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Orange Chicken

Ingredients

Sauce

  • 1 teaspoon orange zest
  • 3/4 cups fresh orange juice from 2 large oranges
  • 1/4 cup chicken broth
  • 3 tablespoons sherry wine
  • 3 tablespoons wine vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1/4 cup white sugar
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon grated ginger
  • 2 tablespoons cornstarch

Chicken

  • 2 pounds boneless skinless chicken thighs cut into 1 inch pieces
  • 1 1/2 teaspoons salt divided
  • 1/2 cup all purpose flour
  • 1 cup cornstarch
  • 1/2 teaspoon freshly ground pepper
  • peanut oil
  • green parts of green onion sliced optional

Instructions

Sauce

  • Add all sauce ingredients to a sauce pan. Heat sauce on stove over medium heat. Cook until warmed and starts to thicken.
  • Once all chicken is fried, add to sauce in pan and cook until warm and chicken is well coated.
  • Serve over white rice and sprinkle with optional green onion pieces

CHICKEN

  • Add peanut oil to fryer and set temperature to 350°F.  
  • In a bowl add ½ tsp salt and eggs. Add chicken to bowl and coat well.
  • In a brown paper bag add flour, cornstarch, pepper and remaining teaspoon salt.
  • Add chicken to bag and shake well until all chicken is coated. Might have to coat in 2 batches.
  • Add chicken in batches to heated oil and cook for 4 to 6 minutes, until golden in color.
  • Transfer cooked chicken on paper towels and let drain until all chicken pieces are fried.