Better Than Takeout Orange Chicken
Ingredients
Chicken
boneless chicken thighs (cubed)
600 g
Batter
all-purpose flour
120 g
cornstarch
60 g
egg
1 piece
water
120 ml
salt
3 g
Orange Sauce
fresh orange juice
180 ml
orange zest
5 g
soy sauce
45 ml
rice vinegar
30 ml
granulated sugar
60 g
garlic (minced)
3 clove
ginger (minced)
10 g
red pepper flakes
2 g
cornstarch
15 g
Frying
vegetable oil
500 ml
Instructions
Prepare the chicken
Cut chicken thighs into bite-sized cubes.
Make the batter
In a bowl, combine flour, cornstarch, egg, water, and salt to form a smooth batter.
Coat the chicken
Dip chicken pieces in the batter, ensuring they are fully coated.
Fry the chicken
Heat oil to 175°C and fry chicken in batches until golden and crispy.
Make the orange sauce
In a pan, combine orange juice, zest, soy sauce, rice vinegar, sugar, garlic, ginger, red pepper flakes. Bring to a simmer.
Thicken the sauce
Mix cornstarch with a little water and add to the sauce. Stir until it thickens.
Combine chicken and sauce
Add fried chicken to the sauce and toss until evenly coated.
Serve
Serve hot, optionally garnished with sesame seeds or green onions.
Original recipe
Storage
Best enjoyed fresh. Sauce may thicken when stored.
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