Orange Chicken Recipe

Name: Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 12 lbs boneless skinless chicken thighs, cut into 1 1/2 inch chunks; ¾ cup low sodium chicken broth; ¾ cup orange juice; 1 ½ teaspoons grated orange zest, plus 8 2-inch strips of peel; 6 tablespoons white vinegar; ¼ cup soy sauce; ½ cup packed dark brown sugar; 3 garlic cloves, minced; 1 inch piece fresh ginger, grated; ¼ teaspoon cayenne pepper; 1 tablespoon cornstarch; 2 teaspoons cornstarch; 2 tablespoons cold water; 4 small whole dried red chilies (optional) or 1 teaspoon dried chili pepper flakes (optional); 3 large egg whites; 1 cup cornstarch; ¼ teaspoon cayenne pepper; ½ teaspoon baking soda; 3 cups peanut oil

Servings: persons

1 12 lbs boneless skinless chicken thighs, cut into 1 1/2 inch chunks
¾ cup low sodium chicken broth
¾ cup orange juice
1 ½ teaspoons grated orange zest, plus 8 2-inch strips of peel
6 tablespoons white vinegar
¼ cup soy sauce
½ cup packed dark brown sugar
3 garlic cloves, minced
1 inch piece fresh ginger, grated
¼ teaspoon cayenne pepper
1 tablespoon cornstarch
2 teaspoons cornstarch
2 tablespoons cold water
4 small whole dried red chilies (optional) or 1 teaspoon dried chili pepper flakes (optional)
3 large egg whites
1 cup cornstarch
¼ teaspoon cayenne pepper
½ teaspoon baking soda
3 cups peanut oil

1
Place chicken in a 1 gallon resealable bag.
2
Combine broth, orange juice, zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in a large saucepan.
3
Whisk until sugar is fully dissolved.
4
Measure out 3/4 c of the mixture and pour into the bag with the chicken.
5
Press out as much air as possible and seal bag.
6
Chill for 30-60 minutes, but no longer.
7
Bring remaining mixture to a boil over high heat.
8
In a small bowl, stir together cornstarch and cold water.
9
Whisk cornstarch mixture into sauce.
10
Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute.
11
Remove from heat.
12
Stir in orange peel and chiles.
13
Set aside.
14
Place egg whites in a shallow dish.
15
Using a fork, beat until frothy.
16
In a second dish, mix the cornstarch, cayenne, and baking soda until combined.
17
Drain chicken in a colander; pat dry.
18
Place half of chicken in the egg whites, coating completely.
19
Transfer pieces to cornstarch mixture and coat thoroughly.
20
Place dredged chicken pieces on a wire rack set over baking sheet; repeat with remaining chicken.
21
Heat oil in a dutch oven or a straight sided saute pan over high heat until the oil registers 350 degrees.
22
Carefully place chicken in oil.
23
Fry in 2 batches until golden brown, about 5 minutes, turning pieces halfway through cooking.
24
Transfer chicken to a large plate lined with paper towels.
25
Let oil return to 350 degrees between batches.
26
Reheat sauce over medium heat until simmering, about 2 minutes.
27
Add chicken and gently toss to coat.
28
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 12 lbs boneless skinless chicken thighs, cut into 1 1/2 inch chunks, ¾ cup low sodium chicken broth, ¾ cup orange juice, 1 ½ teaspoons grated orange zest, plus 8 2-inch strips of peel, and more.

Yes, Orange Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange Chicken

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