Bring Your Favorite Chinese Takeout Flavors Home (Print Version)

Crispy takeout-style orange chicken with a sticky citrus glaze, scallions, and sesame seeds.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 - 1 tablespoon soy sauce
03 - 1 tablespoon Shaoxing wine, dry sherry, or chicken broth
04 - 1 large egg
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon white pepper or black pepper
07 - 3/4 cup (95 g) cornstarch
08 - 1/4 cup (30 g) all-purpose flour
09 - 1/2 teaspoon baking powder
10 - Vegetable oil or peanut oil, for frying

For the orange sauce

11 - 3/4 cup (180 ml) orange juice
12 - 2 teaspoons finely grated orange zest
13 - 1/3 cup (65 g) granulated sugar
14 - 3 tablespoons soy sauce
15 - 3 tablespoons rice vinegar
16 - 1 tablespoon hoisin sauce
17 - 2 teaspoons grated fresh ginger
18 - 3 cloves garlic, minced
19 - 1/2 teaspoon crushed red pepper flakes, optional
20 - 1 teaspoon toasted sesame oil
21 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

For serving

22 - 2 scallions, thinly sliced
23 - 1 teaspoon toasted sesame seeds
24 - Cooked jasmine rice, optional

# Instructions:

01 - In a bowl, toss the chicken with soy sauce, Shaoxing wine, egg, salt, and pepper. Let it sit for 10 minutes while you mix the sauce.
02 - Whisk orange juice, orange zest, sugar, soy sauce, rice vinegar, hoisin, sesame oil, and the cornstarch slurry in a measuring cup. Set it near the stove.
03 - In a separate bowl, stir together cornstarch, flour, and baking powder. Add it to the chicken and toss until every piece looks dry, shaggy, and coated.
04 - Heat 1 1/2 to 2 inches of oil to 350°F in a heavy pot or wok. Fry the chicken in batches for 4-5 minutes, turning once or twice, until golden and the center reaches 165°F. Drain on a rack.
05 - Carefully pour off all but 1 tablespoon oil from a large skillet. Cook ginger, garlic, and red pepper flakes over medium heat for 20-30 seconds until fragrant.
06 - Stir the sauce mixture again, then pour it into the skillet. Simmer for 1-2 minutes, stirring, until glossy and thick enough to coat a spoon.
07 - Add the fried chicken and toss quickly until coated. Sprinkle with scallions and sesame seeds, then serve right away over rice if desired.

# Notes:

01 - Best served immediately after saucing for the crispest texture.
02 - Keep the oil close to 350°F for an even golden coating.
03 - Leftovers keep refrigerated for up to 3 days.

Back