Orange Chicken

Ingredients

• 1.5 lb Boneless Dark Chicken Thighs (cut into bite‑size pieces)
• 0.5 cup Cornstarch (for coating and slurry)
• 1 tsp Baking Soda (helps tenderize dark meat)
• 2 tbsp Water (mixes with cornstarch and baking soda for coating)
• 2 cup Vegetable Oil (high smoke‑point oil for deep‑frying)
• 1 large Orange (zested and juiced)
• 3 tbsp Ketchup
• 2 tbsp Oyster Sauce
• 2 tbsp Light Soy Sauce
• 2 tbsp Granulated Sugar
• 1 tbsp Rice Vinegar
• 1 tbsp Cornstarch Slurry (1 tbsp cornstarch mixed with 2 tbsp water)

Instructions

1. Prepare Chicken

   Trim any excess fat from the dark meat, then cut the chicken into bite‑size pieces.

   Time: PT5M

2. Make Coating Mix

   In a mixing bowl combine 0.5 cup cornstarch, 1 tsp baking soda, and 2 tbsp water. Add the chicken pieces and toss until each piece is lightly coated.

   Time: PT5M

3. Rest the Coated Chicken

   Let the coated chicken rest at room temperature for 30 minutes. This allows the baking soda to tenderize the meat.

   Time: PT30M

4. Heat Oil for Frying

   Pour 2 cups vegetable oil into the carbon steel pan or wok and heat over medium‑high heat until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Fry the Chicken

   Working in batches, add the chicken pieces to the hot oil. Fry until golden brown and cooked through, about 3‑4 minutes per batch. Remove with tongs and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

6. Zest and Juice the Orange

   Using a zester, remove the zest of the orange, avoiding the white pith. Then juice the orange, straining out seeds and pulp.

   Time: PT5M

7. Prepare the Sauce

   In a clean wok or saucepan combine orange juice, 3 tbsp ketchup, 2 tbsp oyster sauce, 2 tbsp light soy sauce, 2 tbsp sugar, 1 tbsp rice vinegar, and the orange zest. Bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium heat

8. Thicken the Sauce

   Stir the 1 tbsp cornstarch slurry into the simmering sauce. Cook for another 1‑2 minutes until the sauce coats the back of a spoon.

   Time: PT2M

   Temperature: Medium heat

9. Combine Chicken and Sauce

   Add the fried chicken pieces to the sauce, tossing quickly to coat each piece evenly. Cook for an additional 1 minute to let the flavors meld.

   Time: PT2M

   Temperature: Medium heat

10. Serve

    Transfer the orange chicken to a serving platter, garnish with a pinch of extra orange zest if desired, and serve hot over steamed rice or noodles.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

25g

Carbohydrates

30g

Fat

20g

Fiber

1g