Restaurant-Style Orange Chicken just like my dad’s 🍊

Ingredients

• 1.5 pounds Chicken Thighs, boneless skinless (cut into bite‑size pieces)
• 1/2 cup Orange Juice (freshly squeezed if possible)
• 1/4 cup Orange Concentrate (adds intense orange flavor)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Rice Vinegar
• 2 tablespoons Granulated Sugar
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (freshly grated)
• 1/4 cup Cornstarch (for batter and sauce thickening)
• 1/2 cup All‑Purpose Flour
• 1 teaspoon Baking Soda
• 1/4 cup Cold Water (for batter)
• 2 cups Vegetable Oil (for deep‑frying, high smoke point)

Instructions

1. Prepare Chicken

   Trim any excess fat from the chicken thighs and cut the meat into bite‑size pieces (about 1‑inch cubes). Pat dry with paper towels.

   Time: PT5M

2. Make Batter

   In a large mixing bowl combine 1/4 cup cornstarch, 1/2 cup all‑purpose flour, and 1 tsp baking soda. Whisk in 1/4 cup cold water until a smooth, slightly thick batter forms. Let rest for 5 minutes.

   Time: PT7M

3. Coat Chicken

   Add the chicken pieces to the batter, tossing to fully coat each piece. Let sit for another 5 minutes so the coating adheres.

   Time: PT5M

4. First Fry (Blanch)

   Heat vegetable oil in a deep fryer or large pot to 300°F (150°C). Carefully lower the coated chicken pieces in batches and fry for 2‑3 minutes until the coating sets but does not brown. Remove with tongs and drain on a wire rack.

   Time: PT8M

   Temperature: 300°F

5. Prepare Orange Sauce

   In a saucepan combine 1/2 cup orange juice, 1/4 cup orange concentrate, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp sugar, minced garlic, and grated ginger. Bring to a gentle boil, then whisk in 1/4 cup cornstarch mixed with 2 tbsp cold water. Cook, stirring, until the sauce thickens and becomes glossy.

   Time: PT7M

   Temperature: Medium heat

6. Second Fry (Crisp)

   Increase oil temperature to 350°F (175°C). Return the partially cooked chicken pieces to the oil in batches and fry for another 2‑3 minutes until golden and crisp. Remove and drain on the wire rack.

   Time: PT6M

   Temperature: 350°F

7. Combine Chicken and Sauce

   Place the crispy chicken in a large bowl, pour the hot orange sauce over it, and toss quickly to coat evenly. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

25g

Carbohydrates

45g

Fat

20g

Fiber

1g