Crispy Orange Chicken

Ingredients

• 250 gboneless chicken thigh or breast
• 120 g (1 cup)cornflour (cornstarch)
• 1egg
• 2–3 tbspwater
• ½ tspgrated ginger
• 1 tspgrated garlic
• ½ tsp, optionalcrushed chilli flakes
• to tastespring onion, for garnish
• to tastetoasted sesame seeds, for garnish
• 1 tbspvegetable oil
• as neededneutral-flavoured oil for frying, such as peanut, rapeseed or sunflower oil
• 1 tsporange zest
• 3 tbspfreshly squeezed orange juice
• 2 tbsplight soy sauce
• 2 tbspbrown sugar, or white sugar or honey
• 120 ml (½ cup)chicken or vegetable stock, or water
• 1 tspcornflour (cornstarch)
• 1 tbsplight soy sauce
• 1 tspsesame oil
• 1 tspgarlic paste, finely grated
• ¼ tspbicarbonate of soda
• ¼ tspwhite pepper

Instructions

1. 1

   Cut the chicken

   Cut the chicken into small, bite-sized pieces.

2. 2

   Marinate the chicken

   In a mixing bowl, combine the chicken with the marinade ingredients and mix well. Set it aside.

3. 3

   Mix the sauce

   Stir the orange sauce ingredients together in a small bowl and set aside.

4. 4

   Make the batter

   Beat the egg in a large mixing bowl. Add 120 g (1 cup) of cornflour and 2–3 tablespoons of water, then whisk into a thick batter.

5. 5

   Coat the chicken

   Add the marinated chicken to the batter and coat each piece evenly.

6. 6

   Heat the frying oil

   Heat the oil to 175°C (350°F). To check it without a thermometer, place a wooden chopstick or spoon in the oil; it is ready when bubbles rise steadily around it.

7. 7

   Fry until crisp

   Fry the chicken pieces until crisp and golden brown. Lift them out and place them on a cooling rack or paper towel.

8. 8

   Cook the aromatics

   Heat 1 tablespoon of oil in a large wok or pan over medium heat. Add the chopped ginger and garlic and stir for a few seconds, then add the crushed chilli and stir for another 10–15 seconds.

9. 9

   Reduce the sauce

   Pour in the orange sauce and stir continuously until it has reduced by half and thickened. Add the chicken and coat the pieces well, then add 1 teaspoon of orange zest.

10. 10

    Finish and garnish

    Toss until everything is evenly coated and the sauce looks glossy. Transfer to a serving plate and garnish with chopped spring onion, toasted sesame seeds and orange wedges.

11. 11

    Serve immediately

    Serve straight away.

What is orange chicken?

Orange chicken is an American-Chinese takeaway-style dish: crisp chicken is tossed in a sweet, tangy citrus sauce. This version builds its sauce with orange juice, soy sauce and sugar, then finishes it with zest for a fresh orange note.

A thick cornflour batter helps create a crunchy coating, while reducing the sauce in the pan gives it a glossy finish. Toss the chicken in only once the sauce has thickened so the coating keeps more of its crispness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 533 calories, 37g protein, 63g carbs, 16g fat.

The chicken provides most of the protein, while the batter and sugar contribute much of the carbohydrate. Frying oil, sesame oil and sesame seeds supply much of the fat. Serve it with vegetables alongside rice to add balance and variety to the plate.

The chicken and marinade

Chicken pieces: Cutting the meat into small, even bites helps them cook at a similar rate. Thigh or breast both work; keep the pieces roughly alike in size.

Marinade: The soy, sesame oil, garlic paste, bicarbonate of soda and white pepper season and prepare the chicken before it meets the batter. Mix thoroughly so the pieces are coated.

Getting the coating right

Thick batter: Whisk the egg, cornflour and water until you have a substantial coating rather than a thin, runny mixture. Add the marinated chicken and turn the pieces until covered.

Hot oil: Aim for 175°C (350°F) before frying. Fry in batches if needed, leaving room around the pieces so they can crisp rather than crowd together.

Reducing the orange sauce

Aromatics: Briefly stir the ginger and garlic in oil, then add the chilli flakes if using. Keep this stage short so the garlic does not burn before the sauce goes in.

Thickness: Stir the sauce as it reduces by half. It should look thicker before you add the fried chicken; the final toss should leave the pieces evenly coated and glossy.

Timing and texture

Have the sauce ingredients mixed and ready before you start frying, as the final pan stage moves quickly. The recipe takes about 35 minutes in total.

Look for a crisp, golden coating on the chicken and a sauce that clings to it. Serve promptly after tossing, since the coating softens as it sits in the sauce.

What to serve with it

Rice is a simple partner for the sticky sauce, while steamed vegetables or a crunchy salad add contrast. Spring onion and toasted sesame seeds bring freshness and a nutty finish.

For a more rounded plate, serve the chicken with a generous side of vegetables and rice or another grain.

Recipe notes & tips

• Cut the chicken into similar-sized pieces so they fry evenly.
• Mix the sauce before frying so it is ready when the chicken is cooked.
• Use a thermometer to check that the frying oil reaches 175°C (350°F).
• Let excess oil drain from the fried chicken on a rack or paper towel.
• Stir the sauce continuously as it reduces to help it thicken evenly.
• Toss the chicken with the sauce just before serving for the best crunch.

Variations

• Adjust the heat: Leave out the chilli flakes for a milder sauce.
• Use chicken breast: Choose breast instead of thigh and cut it into even bite-sized pieces.
• Try honey: Use honey in place of the brown sugar as suggested in the ingredient list.
• Swap the stock: Use vegetable stock or water instead of chicken stock.
• Add a citrus finish: Garnish with orange wedges alongside the spring onion and sesame seeds.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so smaller pieces do not cook too quickly.
• Thin batter: Whisk until it is thick enough to coat the chicken evenly.
• Cool frying oil: Wait until the oil reaches 175°C (350°F) before adding the chicken.
• Crowded frying pan: Fry in batches so the pieces have room to crisp.
• Burnt garlic: Stir the aromatics briefly and add the sauce before they darken.
• Saucing too early: Wait until the sauce has reduced and toss the chicken just before serving.

How to store

For the best texture, serve immediately. Refrigerate leftovers in a sealed container for up to 3 days and reheat in a pan or oven until hot; the coating may be softer after storage.

Frequently asked questions