Peanut Orange Chicken

Ingredients

• 8boneless, skinless chicken thighs, cut into 2.5 cm pieces
• 15 ml (1 tablespoon)olive oil
• ¾ teaspoongarlic powder
• 1 teaspoononion powder
• ½ teaspoonsalt
• ¾ teaspoonground black pepper
• 40 g (⅓ cup)cornflour
• as neededvegetable oil, for frying
• 80 ml (1 cup)orange juice
• 67 g (⅓ cup, lightly packed)light brown sugar
• 1 teaspoonsesame oil
• 1 teaspoononion powder
• 1 tablespoonfresh ginger, grated
• 4 clovesgarlic, minced
• 125 g (½ cup)peanut butter
• 60 ml (¼ cup)reduced-salt soy sauce
• 30 ml (2 tablespoons)ketchup
• 30 ml (2 tablespoons)rice vinegar
• 30 g (¼ cup)unsalted roasted peanuts, finely chopped
• 25 g (¼ cup)spring onions, sliced

Instructions

1. 1

   Season the chicken

   Put the chicken pieces in a mixing bowl with the olive oil, garlic powder, onion powder, salt and black pepper. Toss until evenly coated, then leave for 5 minutes.

2. 2

   Coat with cornflour

   Add the cornflour to the bowl and toss to coat the chicken. Set aside.

3. 3

   Fry the chicken

   Pour vegetable oil into a heavy-based pot to a depth of 5 cm (2 inches) and heat to 175°C (350°F). Fry the chicken in batches until golden brown.

4. 4

   Drain each batch

   As each batch is fried, lift the chicken out of the pot and place it on a plate lined with kitchen paper.

5. 5

   Thicken the sauce

   Put all the sauce ingredients in a large frying pan. Cook over a medium heat, stirring often, until the sauce thickens to a syrupy consistency.

6. 6

   Coat the chicken

   Add the fried chicken to the pan and toss to cover it with sauce. Cook over a medium heat for 2–3 minutes so the chicken reheats and takes up some of the sauce.

7. 7

   Garnish to serve

   Serve the chicken topped with sliced spring onions and chopped peanuts.

8. 8

   Enjoy straight away

   Serve and enjoy.

What is Peanut Orange Chicken?

This is a chicken dish built around a glossy sauce combining orange juice, peanut butter, soy sauce and vinegar. Its sweet, savoury and tangy flavours draw on ingredients often used across Asian-inspired cooking, though this particular recipe is a home-style combination rather than a single traditional regional dish.

Crisp-coated chicken gives the thick sauce something to cling to, while chopped peanuts and spring onions add contrast at the finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 6g protein, 40g carbs, 13g fat.

The chicken supplies most of the protein, while the brown sugar, orange juice and cornflour contribute carbohydrates. Peanut butter and frying oil are the main sources of fat; pair a portion with steamed broccoli and plain rice to round out the meal.

Seasoning and coating the chicken

Even seasoning: toss the chicken thoroughly with the oil and spices, then leave it for 5 minutes so the pieces are seasoned throughout.

Cornflour: add it only after the seasoned chicken has rested. Toss well so there are no large patches of dry coating before frying.

Frying in batches

Oil temperature: heat the oil to 175°C (350°F) before adding the chicken. Adding pieces to oil that is not hot enough can leave the coating greasy.

Batch size: fry in batches rather than crowding the pot. Lift out each batch once golden brown and drain it on kitchen paper.

Getting the sauce right

Steady stirring: cook the sauce over a medium heat and stir often as it thickens. The peanut butter and sugar can catch on the base if left undisturbed.

Syrupy finish: look for a thickened sauce that coats the pan rather than a watery mixture. The chicken is added after this point, so it can take on the sauce without a long simmer.

Finishing the chicken

Brief reheating: toss the fried chicken in the sauce and cook it for 2–3 minutes over a medium heat. This warms the pieces through and gives them time to absorb some of the coating.

Fresh toppings: add the spring onions and chopped peanuts when serving to keep their texture distinct from the sticky sauce.

What to serve alongside

Plain rice is a straightforward match for the bold, sweet-and-savoury sauce. Steamed broccoli adds a fresh, tender side, as suggested for the dish.

Serve the chicken soon after tossing it with the sauce, while the coating is at its crispest.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they fry at a similar rate.
• Have the sauce ingredients measured before you start cooking it.
• Use a heavy-based pot for frying and keep the oil at 175°C (350°F).
• Fry the chicken in batches to avoid crowding the pot.
• Stir the sauce frequently as it thickens.
• Add the peanuts and spring onions just before serving.

Variations

• More ginger: add extra grated ginger for a stronger aromatic note.
• Crunchier finish: reserve some chopped peanuts to scatter over each serving.
• Extra tang: increase the rice vinegar slightly to sharpen the sauce.
• Milder sauce: use less black pepper when seasoning the chicken.
• Vegetable side: serve with steamed broccoli alongside the rice.

Common mistakes to avoid

• Crowding the pot: the oil temperature can drop; fry the chicken in batches.
• Oil too cool: the coating may turn greasy; wait until it reaches 175°C (350°F).
• Uneven coating: patchy cornflour can fry inconsistently; toss until every piece is covered.
• Leaving sauce unstirred: it can catch on the pan; stir often over a medium heat.
• Cooking the coated chicken for too long: the coating can soften; toss it in the sauce for just 2–3 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a frying pan until hot throughout; the coating may be softer after storage.

Frequently asked questions