📝 About This Recipe
This iconic Chinese-American staple elevates the humble orange to a culinary star, balancing vibrant acidity with a deep, savory sweetness. Each piece of chicken is double-fried to achieve a glass-like crunch before being tossed in a luscious glaze made from freshly squeezed citrus and aromatic spices. It is a masterclass in texture and flavor, offering a much-needed brightness that cuts through the rich, crispy coating.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch cubes)
- 1 tablespoon Soy Sauce (light or all-purpose)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1/2 teaspoon White Pepper (ground)
The Crispy Coating
- 1 cup Cornstarch (for a lighter, crispier texture)
- 1/4 cup All-Purpose Flour (helps the coating stick)
- 1 large Egg (beaten)
- 3 cups Vegetable Oil (for deep frying)
The Signature Orange Glaze
- 3/4 cup Fresh Orange Juice (about 2-3 large oranges)
- 1 tablespoon Orange Zest (finely grated)
- 1/4 cup Rice Vinegar (unseasoned)
- 1/3 cup Brown Sugar (packed)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1 tablespoon Cornstarch Slurry (mixed with 1 tbsp water)
Garnish
- 2 pieces Green Onions (thinly sliced on a bias)
- 1 teaspoon Sesame Seeds (toasted)
👨🍳 Instructions
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1
In a medium bowl, combine the cubed chicken thighs with soy sauce, Shaoxing wine, and white pepper. Let it marinate for at least 15 minutes to infuse the meat with flavor.
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2
In a separate small bowl, whisk together the fresh orange juice, zest, rice vinegar, brown sugar, minced garlic, and ginger. Set this sauce base aside.
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3
Prepare the breading station by mixing the cornstarch and flour in a shallow dish. Beat the egg in a separate small bowl.
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4
Dip the marinated chicken pieces into the beaten egg, then dredge them thoroughly in the cornstarch mixture, pressing firmly so the coating adheres. Shake off any excess.
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5
Heat 3 cups of oil in a wok or deep skillet to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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6
Carefully drop the chicken in batches into the hot oil. Fry for 3-4 minutes until the coating is pale gold and the chicken is cooked through. Remove and drain on a wire rack.
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7
Increase the oil temperature to 375°F (190°C). Return all the chicken to the oil for a second fry for 1-2 minutes until deeply golden and very crispy. This is the secret to perfect texture!
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8
In a clean large wok or skillet over medium heat, add a teaspoon of oil and the red chili flakes. Sauté for 30 seconds until fragrant.
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9
Pour in the orange sauce mixture. Bring it to a gentle simmer, stirring occasionally to dissolve the sugar.
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10
Whisk the cornstarch slurry one more time and pour it into the simmering sauce. Stir constantly until the sauce thickens into a glossy glaze that coats the back of a spoon.
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11
Add the fried chicken pieces to the wok. Toss rapidly over high heat for 30-60 seconds until every piece is perfectly lacquered in the orange sauce.
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12
Immediately transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds. Serve while the coating is still sizzling and crisp.
💡 Chef's Tips
Always use fresh orange juice and zest; bottled juice lacks the aromatic oils essential for that bright citrus punch. The double-fry method is non-negotiable for that restaurant-style crunch that stays crispy even after being sauced. Don't overcrowd the pan during frying, as this drops the oil temperature and results in greasy, soggy chicken. If you prefer a spicier kick, add a teaspoon of Sambal Oelek or Sriracha to the sauce mixture. Chicken thighs are preferred over breasts because they remain juicy and tender under the high heat of deep frying.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice to soak up the extra citrus glaze. Pair with steamed broccoli or snap peas to add a fresh, crunchy contrast to the dish. A cold glass of Riesling or a citrusy IPA complements the sweet and tangy notes perfectly. For a complete feast, serve alongside vegetable chow mein or egg fried rice. Offer extra orange wedges on the side for those who want an extra spritz of freshness.