Orange Chicken

Crunchy golden chicken bites glazed in a sticky, bright orange sauce with real citrus zing. This homemade orange chicken beats takeout on flavor and stays wonderfully crisp.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

620

Ingredients

• 600g boneless chicken thighs, cut into chunks
• 1 egg, beaten
• 80g cornstarch
• 40g all-purpose flour
• 120ml fresh orange juice
• 2 tbsp orange zest
• 80g sugar
• 60ml soy sauce
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp chili flakes (optional)
• Oil, for frying
• Steamed rice and sliced spring onions, for serving

Instructions

1. Toss the chicken pieces with the beaten egg, then dredge in the cornstarch-flour mixture, pressing lightly so the coating adheres. Let them rest for 10 minutes so the crust sets.
2. Make the sauce: whisk the orange juice, zest, sugar, soy sauce, rice vinegar, ginger, garlic, and chili flakes in a bowl until the sugar dissolves.
3. Heat 5cm of oil in a wok or deep pan to 175°C (350°F). Fry the chicken in batches for 5 to 6 minutes until deep golden and crisp. Drain on a wire rack.
4. Pour off the oil, return the wok to medium heat, and add the sauce. Simmer for 3 to 4 minutes, stirring, until it thickens enough to coat the back of a spoon.
5. Add the crispy chicken and toss quickly for 1 minute so every piece is glazed but stays crunchy.
6. Serve over steamed rice, scattered with sliced spring onions and a little extra orange zest.

Pro tips

• Chicken thighs stay juicier than breast in this dish and forgive slight overcooking.
• Toss the chicken in the sauce at the very last moment; sitting too long softens the crust.
• Fresh orange juice beats bottled for bright, real citrus flavor.
• Double the sauce if you like extra for drizzling over rice.

Frequently asked questions