Orange Chicken (Better Than Takeout!) (Print Version)

Crispy chicken tossed in a glossy orange sauce with fresh citrus, garlic, ginger, and a takeout-style finish.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 - 1 large egg
03 - 1 tablespoon soy sauce
04 - 1 teaspoon grated fresh ginger
05 - 1/2 teaspoon fine salt
06 - 1/4 teaspoon white or black pepper
07 - 1/2 cup (65 g) cornstarch
08 - 1/4 cup (30 g) all-purpose flour
09 - Vegetable, canola, or peanut oil, for frying

For the orange sauce

10 - 3/4 cup (180 ml) orange juice
11 - 2 teaspoons finely grated orange zest
12 - 1/3 cup (105 g) orange marmalade
13 - 2 tablespoons soy sauce
14 - 2 tablespoons rice vinegar
15 - 2 tablespoons packed brown sugar
16 - 2 cloves garlic, minced
17 - 1 teaspoon grated fresh ginger
18 - 1/2 teaspoon red pepper flakes, or more to taste
19 - 1 teaspoon toasted sesame oil
20 - 1 tablespoon cornstarch mixed with 2 tablespoons water

For serving

21 - 2 green onions, thinly sliced
22 - 1 teaspoon toasted sesame seeds
23 - Dried red chilies, optional
24 - Steamed rice, for serving

# Instructions:

01 - In a bowl, stir the chicken with the egg, soy sauce, ginger, salt, and pepper. Let it sit for 10 minutes while you prepare the sauce ingredients.
02 - In a separate bowl, whisk the orange juice, orange zest, marmalade, soy sauce, rice vinegar, brown sugar, garlic, ginger, red pepper flakes, and sesame oil. Keep the cornstarch and water slurry nearby but separate.
03 - Combine the cornstarch and flour in a shallow dish. Coat the chicken pieces in batches, pressing lightly so the starch mixture sticks, then shake off excess.
04 - Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry the chicken in small batches for 4-5 minutes, turning occasionally, until golden and the centers reach 165°F. Transfer to a wire rack.
05 - Pour the orange sauce into a large skillet over medium-high heat. Simmer for 1-2 minutes, then stir in the cornstarch slurry and cook until the sauce is glossy and lightly thickened.
06 - Add the fried chicken to the skillet and toss for 30-45 seconds until evenly coated. Finish with green onions, sesame seeds, and dried chilies if using. Serve immediately over rice.

# Notes:

01 - Best served immediately after tossing so the chicken stays crisp.
02 - Cut chicken pieces evenly so they fry at the same speed.
03 - Use a thermometer to keep the oil close to 350°F.

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