Crispy Orange Chicken

Ingredients

• 290 g Chicken breast (cut into bite‑size pieces)
• 1 tbsp Minced garlic
• 1 tsp Salt
• 0.5 tsp Black pepper
• 10 tbsp Orange juice (fresh) (divided: 2 tbsp for marination, 8 tbsp for sauce)
• 50 g Rice flour (gives extra crispness)
• 25 g All‑purpose flour
• 25 g Cornstarch
• 90 ml Water (for batter)
• 0.5 tsp Ginger powder (optional)
• 1 tsp Chili pepper powder
• 2 tbsp Soy sauce
• 4 tbsp Rice vinegar
• 1 tbsp Honey
• 50 g Brown sugar (can substitute white sugar)
• 1.5 tbsp Cornstarch (slurry) (for thickening sauce)
• 2 tbsp Water (slurry)
• 500 ml Vegetable oil (for deep‑frying; keep temperature around 170‑180°C)

Instructions

1. Marinate the chicken

   Place the chicken pieces in a bowl, add minced garlic, salt, black pepper, 2 tbsp orange juice and mix thoroughly. Cover and refrigerate for 30 minutes to let the flavors penetrate.

   Time: PT30M

2. Prepare the batter

   In a second bowl combine rice flour, all‑purpose flour, cornstarch and 90 ml water. Whisk until a smooth, slightly thick batter forms. Set aside.

   Time: PT5M

3. Coat the chicken

   Remove the marinated chicken from the fridge. Add the batter to the chicken and toss until every piece is evenly coated.

   Time: PT5M

4. Make the orange sauce base

   In a saucepan combine the remaining 8 tbsp orange juice, soy sauce, rice vinegar, honey, brown sugar, ginger powder (if using) and chili pepper powder. Stir and bring to a gentle simmer.

   Time: PT5M

   Temperature: low heat

5. Prepare the cornstarch slurry

   Mix 1.5 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth. Set aside.

   Time: PT2M

6. Heat oil for first fry

   Fill the deep pot with about 3‑4 inches of vegetable oil and heat to 170‑180°C (340‑355°F). Use a thermometer or test with a small drop of batter – it should sizzle and rise quickly.

   Time: PT5M

   Temperature: 170-180°C

7. First fry the chicken

   Carefully lower the coated chicken pieces into the hot oil. Fry for 3‑4 minutes until a light golden crust forms. Remove with a slotted spoon and place on paper towels to drain.

   Time: PT5M

   Temperature: 170-180°C

8. Rest the chicken

   Let the fried chicken rest on a wire rack for 5 minutes. This allows steam to escape and prevents soggy coating.

   Time: PT5M

9. Second fry for extra crispness

   Return the rested chicken to the hot oil for a second 2‑3 minute fry until the coating turns deep golden‑brown and crisp. Remove and drain again on paper towels.

   Time: PT4M

   Temperature: 170-180°C

10. Simmer the sauce

    While the chicken is frying, keep the orange sauce on low heat for about 1 minute, just enough to meld the flavors.

    Time: PT1M

    Temperature: low heat

11. Thicken the sauce

    Stir the cornstarch slurry into the simmering sauce. Cook, stirring constantly, for another 1 minute until the sauce thickens and becomes glossy. If too thick, add a splash of water to reach a glaze consistency.

    Time: PT2M

    Temperature: low heat

12. Combine chicken and sauce

    Transfer the twice‑fried chicken back to the saucepan. Toss quickly to coat each piece evenly with the orange glaze. Cook together for another 30 seconds just to let the sauce adhere.

    Time: PT1M

    Temperature: low heat

13. Plate and serve

    Arrange the orange chicken on a serving platter, garnish with sliced green onions or toasted sesame seeds if desired, and enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken breast: boneless thigh meat
• Instead of Minced garlic: garlic paste
• Instead of Salt: sea salt
• Instead of Black pepper: white pepper
• Instead of Orange juice (fresh): store‑bought orange juice
• Instead of Rice flour: cornstarch
• Instead of All‑purpose flour: bread flour
• Instead of Cornstarch: potato starch
• Instead of Ginger powder: fresh grated ginger
• Instead of Chili pepper powder: gochugaru, cayenne pepper
• Instead of Soy sauce: tamari
• Instead of Rice vinegar: white wine vinegar
• Instead of Honey: maple syrup
• Instead of Brown sugar: white sugar
• Instead of Cornstarch (slurry): potato starch
• Instead of Vegetable oil: canola oil, peanut oil

Equipment Needed

• Cutting board
• Sharp chef’s knife
• Mixing bowls (2)
• Whisk or fork
• Measuring spoons
• Measuring cups
• Deep pot or wok for frying
• Thermometer (optional) (optional)
• Slotted spoon or tongs
• Paper towels
• Saucepan
• Small bowl for slurry
• Spatula or wooden spoon

Critical Steps — Do Not Skip

• Coating the chicken evenly with the batter
• Double‑frying (first fry, rest, second fry) to achieve a crunchy crust
• Adding the cornstarch slurry while the sauce is simmering to prevent lumps

Chef Tips from the Video

• Use cold water for the batter to create a light, airy coating.
• Rice flour adds extra crunch compared to using only wheat flour.
• Resting the chicken after the first fry lets steam escape, preventing soggy crust.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑heat in a hot oven (180°C) to regain crispness.

Freezer: Can freeze the fried chicken pieces without sauce for up to 1 month. Thaw and re‑fry before adding sauce.

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

Make-Ahead Tips

• Prepare the batter and keep it refrigerated for up to 2 hours before coating.
• The orange sauce can be made a day ahead; store in the fridge and re‑heat before use.
• Fry the chicken pieces first, let them cool, then store; toss with sauce just before serving.