Better than takeout orange chicken 🍊🐔

Pro tip: DO NOT POUR CORN STARCH STRAIGHT INTO THE PAN mix it with water first and then pour it in other wise you will have chunks of cornstarch in your food

I used this recipe in a cooking competition today together with my mom and we won ❤️ Thank youuu!

For anyone wondering about the cornstarch, it’s a mixture of water and cornstarch. Also known as a slurry

Made this today and my picky son and family loved it, including myself! Thank you for sharing your recipe!

Here are the ingredients for other people just quickly checking back: Marinade for the chicken: Cornstarch Chicken black pepper soy sauce eggwhite Water Sauce: garlic ginger soy sauce orange juice orange zest brown sugar cornstarch

Tried this today for our family, it was so good and it was a big hit. Add a dash of sesame oil when mixing the sauce and the chicken to improve the flavor even more

Pro tip— leave the orange zest out until the last minute bc it turns slightly bitter and looses a lot of flavor when it cooks

I just made this tonight. Eyeballed all the measurements “Asian style” and it came out amazing. Thank you so much for this recipe

I’m so dumb I didn’t think orange chicken actually had the orange fruit in it I thought it was just named after the color

Amazing! 10 years ago there was no good recipes and just look at this now!!!

Where are the measurements

For anyone wondering, ingrediens are in the discription. Three dots at the top corner -> discription

Ingredients 350 -450 g chicken thighs, cut into bite-sized-pieces (you may also use boneless chicken breasts) Batter 1/2 cup cornstarch 2 tbsp flour 1 tbsp soy sauce 1 egg white 1 tsp sesame oil 1/4 tsp ground white pepper (may substitute with black pepper) 1/3 cup water Orange Sauce 3/4 cup fresh orange juice (store-bought also works, just avoid too much added sugars) 4 -6 tbsp brown sugar, according to preference (can substitute with white sugar or honey) 2 tbsp soy sauce 1 tbsp rice wine vinegar (can substitute with white vinegar) 1 tbsp shaoxing wine (can omit or substitute with sake or cooking wine) 1/2 tsp grated ginger (can substitute with 1/8 tsp ginger powder) 1 clove grated garlic (can substitute with 1/4 tsp garlic powder) Cornstarch Slurry 1 tbsp cornstarch, dissolved in 2 tbsp cold water Garnish Toasted sesame seeds Green onions, thinly chopped Directions In a bowl, combine together all the ingredients for the batter. Whisk until you have a smooth and thin, paint-like batter consistency (If the batter is still be a bit thick, you can add more water a tablespoon at a time to reach the desired consistency). Add in the chicken, and gently mix together until all the pieces are well coated in the batter. Heat your oil to about 330-340 F. Once hot, deep fry the battered chicken pieces for about 5-7 minutes, or until fully cooked-through and the outside is golden. Set aside to cool and rest on a wire rack for at least 15 minutes. Double fry (optional, but highly recommended): Turn the heat to high (oil should be around 375 F), and fry the chicken for around 30-60 seconds, watching the chicken carefully to avoid burning. Once the chicken is golden brown in color, set aside to cool on a wire rack. Mix together all the ingredients for the orange sauce. Pour the sauce into a large pan or wok and bring to a simmer over medium-heat for about one minute to dissolve the sugars. Stirring constantly, pour in the cornstarch slurry and continue to simmer until the sauce has thickened, about 30-60 seconds. Once thickened, add in the fried chicken pieces. Toss quickly to fully coat each chicken with the orange sauce. Top with green onions and sesame seeds. Serve immediately, enjoy!

Where is your written recipe with how much to use in each ingredient?

Put the zest near the end of cooking out the sauce to avoid bitterness

I made myself one portion just now with a single chicken breast that i marinated in bulgoji sauce from last night, added a whole orange and eyeballed all the ingredients and it was amazing omfg maybe next time i’ll try cooking it in the air fryer to see if it’s possible to do it with less oil. Thanks for the great recipe!

I had NO leftovers. This will be added to my dinner rotation! I’m not a good cook but this was easy! Thank you so much for sharing!

I made this for my family. It was a SUPER hit!

Can i save the sauce in the fridge? I spend most of my day in school so i prep my meals in the weekends and then i make my lunchbox trought the week, i usually prep the chicken with only one fry and then freeze it, so i can just trow them into the air fryer for some minutes while i'm getting ready, i was planning on making the sauce base and store it so i can just trow it on the heat with the corn starch really quickly and then put the chicken, but again i don't know if it will last Sorry for the poor english skills, my grammar sucks in my first language, it's not going to be any better in english

Chick and easy. Could add a bit of all purpose flour if you are low on starch