Better than takeout orange chicken

Ingredients

• 1 lb Chicken Breast (cut into bite‑size pieces)
• 2 tbsp Cornstarch (for batter and sauce thickening)
• 0.5 tsp Black Pepper (ground)
• 4 tbsp Soy Sauce (low‑sodium preferred)
• 1 large Egg White (room temperature)
• 2 tbsp Water (room temperature)
• 2 cups Vegetable Oil (high smoke‑point oil for deep frying)
• 3 cloves Garlic (grated)
• 1 tsp Fresh Ginger (grated)
• 0.5 cup Fresh Orange Juice (about 2 oranges, freshly squeezed)
• 1 orange Orange Zest (zest only, no white pith)
• 2 tbsp Brown Sugar (packed)
• 1 tbsp Rice Wine Vinegar (or apple cider vinegar)
• 1 tsp Cornstarch Slurry (mixed with 1 tbsp water, for thickening sauce)

Instructions

1. Make the batter

   In a mixing bowl combine the chicken pieces, 2 tbsp cornstarch, 1/2 tsp black pepper, 4 tbsp soy sauce, the egg white, and 2 tbsp water. Whisk until the chicken is lightly coated and the mixture resembles a thin paint‑like batter.

   Time: PT5M

2. First fry the chicken

   Heat the vegetable oil in the deep pan to 350°F. Working in small batches, add the battered chicken and fry for 4–5 minutes, or until the pieces turn golden brown. Remove with a slotted spoon and drain on the paper‑towel plate.

   Time: PT5M

   Temperature: 350°F

3. Double fry for extra crisp

   Raise the oil temperature to 375°F and return the chicken pieces to the pan. Fry an additional 2–3 minutes until they are extra crisp and lightly browned.

   Time: PT3M

   Temperature: 375°F

4. Make orange sauce

   In a saucepan, grate the garlic and ginger, then add 4 tbsp soy sauce, 1/2 cup fresh orange juice, orange zest, 2 tbsp brown sugar, and 1 tbsp rice wine vinegar. Bring to a boil over medium heat, stirring constantly.

   Time: PT7M

5. Thicken sauce

   Mix 1 tsp cornstarch with 1 tbsp water until smooth. Slowly pour the slurry into the boiling sauce, stirring until the sauce thickens and becomes glossy, about 1 minute.

   Time: PT2M

6. Combine chicken and sauce

   Add the fried chicken pieces to the sauce, tossing to coat evenly. Cook for 1–2 minutes so the glaze adheres, then serve immediately over rice or noodles.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Breast: Boneless skinless chicken thighs
• Instead of Cornstarch: Potato starch, Arrowroot powder
• Instead of Soy Sauce: Tamari
• Instead of Egg White: Aquafaba (1/4 cup)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Fresh Orange Juice: Store‑bought 100% orange juice
• Instead of Brown Sugar: Honey, Maple syrup
• Instead of Rice Wine Vinegar: Apple cider vinegar

Equipment Needed

• Mixing Bowl
• Whisk
• Deep Fry Pan or Wok
• Slotted Spoon
• Grater
• Saucepan
• Measuring Spoons
• Tongs
• Plate with paper towels

Critical Steps — Do Not Skip

• Achieving a thin, paint‑like batter coating
• First fry until golden but not overcooked
• Optional double fry for maximum crispiness
• Properly thickening the orange sauce with cornstarch slurry
• Tossing the chicken quickly to coat without sogging

Chef Tips from the Video

• Use freshly squeezed orange juice and zest for the brightest flavor.
• Double‑frying is the secret to that restaurant‑style crunch.
• If you prefer less sweetness, reduce brown sugar by half and add a pinch of chili flakes for heat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a skillet or oven to regain crispness.

Freezer: Cool completely, then freeze in a freezer‑safe bag for up to 2 months. Reheat in a pre‑heated oven at 350°F for 15‑20 minutes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The orange sauce can be made up to 2 days ahead; store refrigerated and reheat before tossing.
• Fried chicken can be prepared ahead and reheated in a hot oven to restore crispness.

Frequently Asked Questions