Crispy Orange Chicken (Better Than Takeout)

orange juice

🥗Healthier: freshly squeezed orange juice

💰Cheaper: canned orange juice

Freshly squeezed juice enhances flavor while canned is more economical.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is a more affordable option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

Start cooking rice in the background by adding rice to a pot and covering it with water, using your finger to measure the water level.

Cut chicken thighs into bite-sized pieces, ensuring they are uniform in size for even cooking.

Trim any excess fat from the chicken pieces.

In a bowl, combine flour, cornstarch, and a pinch of salt; whisk to mix.

In another bowl, mix one egg, a splash of vegetable oil, a pinch of MSG, and a pinch of salt; whisk until combined.

Add the diced chicken to the wet mixture and massage to fully coat the chicken.

Fill a fry pan with oil and heat to about 350°F.

Dredge each piece of chicken using one hand for the wet mixture and the other for the dry mixture, ensuring each piece is fully coated and shaking off excess flour before placing on a wire rack.

Fry the chicken in batches for about 4-5 minutes until golden brown, monitoring the temperature and moving the chicken around to prevent sticking.

Once fried, place the chicken on a wire rack and sprinkle with salt immediately to help it stick to the chicken.

Mince one clove of garlic and a chunk of ginger.

In a pan, add a splash of oil, then add minced garlic, ginger, and a few red pepper flakes; stir over medium heat until fragrant.

Pour in orange juice and scrape the crispy bits from the bottom of the pan with a wooden spoon.

Add light brown sugar, white pepper, rice vinegar, and the zest of a whole orange to the pan.

Make a cornstarch slurry with cornstarch and hot water, then add it to the sauce to thicken.

Turn down the heat and quickly add the fried chicken to the sauce, tossing to coat.

Plate the dish with white rice and top with the crispy orange chicken, finishing with extra orange zest and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens