Orange Flavored Chicken Chinese Style
Bring bold, tangy flavors to your table with this irresistible Orange Flavored Chicken Chinese Style! Featuring tender, bite-sized pieces of crispy fried chicken coated in a glossy, citrus-forward sauce infused with fresh orange juice, garlic, ginger, and a hint of red pepper heat, this dish strikes a perfect balance of sweet, savory, and spicy. The addition of fragrant orange zest and toasted sesame seeds elevates the flavor profile, while scallion garnish adds a fresh pop of color. Ready in under an hour, this restaurant-quality recipe is perfect for weeknight dinners or special occasions. Serve it alongside steamed jasmine rice or stir-fried veggies for a complete, mouthwatering meal that’s sure to satisfy your Chinese takeout cravings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.5 cup Cornstarch
- 0.25 cup All-purpose flour
- 2 large Eggs
- 2 cups Vegetable oil
- 0.5 cup Orange juice
- 0.33 cup Sugar
- 2 tablespoons White vinegar
- 2 tablespoons Soy sauce
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 teaspoon Orange zest
- 0.25 teaspoon Red pepper flakes
- 0.25 cup Water
- 1 tablespoon Cornstarch (for sauce)
- 2 stalks Scallions
- 1 teaspoon Sesame seeds
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a shallow bowl, mix the cornstarch and all-purpose flour together.
In another bowl, beat the eggs until well combined.
Dip each chicken piece into the egg, then coat it in the flour mixture. Set aside on a plate.
Heat vegetable oil in a deep skillet or wok over medium-high heat. The oil should reach about 350°F (175°C).
In small batches, fry the coated chicken pieces until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on a paper towel-lined plate.
To make the sauce, combine the orange juice, sugar, white vinegar, soy sauce, minced garlic, grated ginger, orange zest, and red pepper flakes in a saucepan over medium heat. Stir well to combine.
In a small bowl, mix the cornstarch and water until smooth. Slowly add this slurry to the saucepan, stirring continuously until the sauce thickens, about 2-3 minutes.
Once the sauce has thickened, reduce the heat to low and add the fried chicken pieces, tossing to coat them evenly in the sauce.
Transfer the orange chicken to a serving plate and garnish with sliced scallions and sesame seeds.
Serve immediately with steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
5326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 480.5 g | 616% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 269.6 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 1707 mg | 74% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 77.5 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 186 mg | 14% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1765 mg | 38% | |
*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.
