Simple Orange Chicken

That tastes like oranges

Citrus season is coming to an end and to me there is no better citrus dish out there than Orange Chicken.

I can’t claim to know the real history of this dish but I know its popularity and often maligned influence thanks to a certain fast food chain. That doesn’t change how satisfying and creative this dish can be.

My approach was make it taste absurdly like oranges and amplify the crispiness. Takeout versions of this can often be sogged up and taste mostly of sugar rather than of orange. To make it crispy as hell I went for only egg whites instead of whole egg and a touch more corn starch than you may be used to. Using chicken thighs instead of breasts helps as they can fry for a little longer but not get dried out as quickly.

You can always adjust the spice and the sweetness levels to your liking. If you don’t have chili crisp or a good chili oil then using some sriracha or chili flakes is perfectly fine. So find the balance that works for you!

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Necessaries

• Dutch oven or large pot for frying

• Microplane or zester

Serves 4

Fried Chicken

• 2 lbs boneless chicken thighs, cut into 1 inch bites (4-5 thighs)

• 2 egg whites, beaten

• Salt and pepper

• 3/4 cup AP Flour

• 1 cup corn starch

Orange Sauce

• 1 tbsp Neutral oil

• 2-inch knob of ginger, grated

• 2 garlic cloves, grated

• 1 tbsp chili oil/chili crunch (Can also use 1 tsp dried chili flakes or sriracha)

• 1.5 cups freshly squeezed orange juice (about 6 oranges worth)

• 1/3 cup soy sauce

• 2 tbsp honey

• 2 tbsp hoisin sauce

• 1 tbsp rice wine vinegar

• 2 tbsp corn starch

• 2 tbsp water

• Zest from 1 orange

Garnish

• Seseme seeds

• Sliced green onions

Recipe

Make the sauce.

Saute ginger, garlic, and chili oil with a splash of neutral oil in a pan over medium heat for 1-2 minutes or until fragrant. Add orange juice, lemon juice, soy sauce, honey, hoisen, vinegar and whisk together. Heat over medium-high heat until simmering and adjust spice levels as needed.

In a small bowl, whisk 2 tbsp corn starch with 2 tbsp water and whisk into the sauce. Keep it moving to prevent clumping. Heat until thickened. Add orange zest and set aside.

Make the chicken.

Heat oil to 375 degrees.

Season chicken with salt and pepper. Mix in a large bowl with egg whites. Mix flour and corn starch in a separate large bowl. Working in batches, add the chicken to the flour/corn starch mixture and coat completely. Shake off the excess and fry in the oil for 4-5 minutes or until just beginning to brown. Let drain on a paper towel lined tray.

Once all the chicken is fried, reheat the sauce if necessary and toss with the chicken in a large saute pan or large bowl. Keep stirring together until it is evenly coated.

Serve over white rice and garnish with sesame seeds and sliced green onions.

Enjoy!

You’re the best