Chinese Take Out Orange Chicken
Indulge in the irresistible flavors of Chinese Take Out Orange Chicken, a homemade twist on the classic takeout favorite that's bursting with zesty orange goodness and crispy perfection. Tender, bite-sized pieces of juicy chicken thighs are coated in a light batter and fried to golden, crunchy perfection before being enveloped in a luscious, tangy-sweet orange sauce made with fresh orange juice, zest, garlic, ginger, and soy sauce. This crowd-pleasing recipe, complete with vibrant garnishes of sliced green onions and sesame seeds, is easy to make in just under an hour, making it the perfect weeknight dinner or centerpiece for your next feast. Pair it with steamed rice or your favorite stir-fried veggies to bring the taste of your favorite Chinese takeout straight to your kitchen!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons cornstarch
- 0.5 cup all-purpose flour
- 1 large egg
- 1 tablespoon soy sauce
- 2 cups vegetable oil
- 0.75 cup orange juice
- 1 orange zest from an orange
- 0.5 cup sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce (for sauce)
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (for sauce)
- 3 tablespoons water
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a large bowl.
In a small bowl, whisk together the cornstarch, flour, egg, and soy sauce to form a thick batter.
Pour the batter over the chicken pieces and mix until evenly coated.
Heat the vegetable oil in a deep skillet or wok over medium-high heat.
Once the oil is hot, working in small batches, fry the coated chicken pieces until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
In a separate large skillet or wok, combine the orange juice, orange zest, sugar, rice vinegar, soy sauce, minced garlic, and grated ginger. Heat over medium heat until the mixture simmers.
In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly add this to the orange sauce while stirring constantly. Continue to cook until the sauce thickens, about 2-3 minutes.
Add the fried chicken to the skillet with the sauce and toss to coat each piece evenly.
Garnish with sliced green onions and sesame seeds, if desired.
Serve hot over steamed rice or with your preferred side dish.
Nutrition Facts
Calories |
6041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 507.1 g | 650% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 270.8 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 3172 mg | 138% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 116.1 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 278 mg | 21% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2526 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
