Crispy and tender chicken covered in authentic orange sauce.
Prep Time20mins
Cook Time25mins
Resting Time30mins
Course: dinner, lunch, Main Course
Cuisine: American, Chinese
Keyword: chicken, orange chicken, orange sauce
Servings: 4people
Calories: 445kcal
Ingredients
FOR THE CHICKEN
500 to 600gskinless chicken thighs
½ tbspsalt
1tspblack pepper
60gcornstarch
150gflour
1egg
175mlwater
1tbspoil
500mloil for frying
FOR THE SAUCE:
1tbspoil
1tspchilli flakes
1tbspchopped garlic
1tspfresh ginger
30gwhite sugar
50gbrown sugar
100mlfresh orange juice
1tbsporange pulp
¼ cupwhite vinegar
2tbspssoy sauce
2tbspswater
2tbspscornstarch
Instructions
Cut the chicken thighs into small pieces that are approximately 1x1 inches.
In a deep bowl, mix flour, cornstarch, salt, pepper with water, oil and egg. Use the mixer so the batter doesn’t have any lumps.
Put the chicken into the batter, stir well and leave it in the fridge for at least 30 minutes. You can also leave it overnight and then prepare it the next day.
Fry the chicken pieces in batches, in deep and heated oil until golden, for about 3 minutes. Put the fried chicken on a paper towel and repeat for all the chicken.
Stir fry the chilli flakes, chopped ginger and garlic. Add white and brown sugar and stir all the time. When the sugar is melted, add fresh orange juice, soya sos and vinegar. In a cup, whisk together cornstarch with water until there are no lumps and then add it to the sauce.
When the sauce is thick, add fried chicken and stir for one more minute.