Orange Chicken

This orange chicken starts with tempura-battered chicken thighs fried until crisp, then tossed in a sweet-savory orange sauce. The coating stays substantial enough to stand up to the sauce while the chicken stays juicy inside.

Course Main Course

Cuisine American Chinese

Keyword crispy orange chicken, homemade orange chicken, orange chicken, orange chicken recipe, takeout style orange chicken

Prep Time 25

Cook Time 25

Total Time 50

Servings to 6

Calories 536kcal

Author Cathy Pollak

Equipment

wok or deep skillet. For frying the chicken and finishing the sauce.
wire rack Keeps the coating crisp after frying.
baking sheet Supports the wire rack.
mixing bowls For battering and mixing.
whisk For making the batter and sauce.
tongs or spider strainer. For safely removing chicken from the oil.
digital thermometer Helps maintain oil temperature.

Ingredients

Chicken:

1½ lbs (680 g) boneless, skinless chicken thighs cut into 1-inch (2.5 cm) pieces
1 tsp (6 g) kosher salt
½ tsp (1 g) white pepper or black pepper
1¼ cups (150 g) tempura batter mix divided
1 large egg
½ cup (120 ml) cold water plus 1 to 3 tablespoons (15-45 ml)
3 cups (720 ml) neutral oil for frying

Sauce:

2 cloves garlic minced
1 inch (knob) fresh ginger gated
½ cup (120 ml) freshly squeezed orange juice strained
2 tbsps (30 ml) low sodium soy sauce
1 tbsp (15 ml) oyster sauce
⅓ cup (67 g) granulated sugar
2 tbsps (30 ml) rice vinegar
2 tbsps (30 ml) hoisin sauce
1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 mL) water

Garnishes:

green onion thinly sliced
sesame seeds

Instructions

Season the chicken with the salt and pepper in a large mixing bowl.
1½ lbs (680 g) boneless, skinless chicken thighs, 1 tsp (6 g) kosher salt, ½ tsp (1 g) white pepper
Add ¼ cup (30 g) of the tempura batter mix to the chicken and toss until lightly coated. This dry coating helps the batter adhere to the chicken during frying.
1¼ cups (150 g) tempura batter mix
Whisk the remaining tempura batter mix, egg, and ½ cup (120 ml) cold water in a medium bowl until a thick batter forms. Add additional water, 1 tablespoon (15 ml) at a time, if needed. The batter should be thick enough to coat the chicken without running off immediately.
1 large egg, ½ cup (120 ml) cold water
Add the chicken to the batter and toss until each piece is evenly coated.
Heat the oil to 350°F (175°C) in a wok or deep skillet.
3 cups (720 ml) neutral oil
Fry the chicken in batches for 5 to 6 minutes, turning occasionally, until golden brown and cooked through. Transfer to a wire rack set over a sheet pan and allow the oil to return to 350°F (175°C) before frying the next batch.
Carefully transfer the oil to a heatproof container, leaving a thin coating in the wok. Wipe out any dark crumbs and return the wok to medium heat.
Add the garlic and ginger and cook for 20 to 30 seconds, stirring constantly, until fragrant.
2 cloves garlic, 1 inch (knob) fresh ginger
Add the orange juice, soy sauce, oyster sauce, sugar, rice vinegar, and hoisin sauce. Bring to a simmer, stirring until the sugar dissolves.
½ cup (120 ml) freshly squeezed orange juice, 2 tbsps (30 ml) low sodium soy sauce, 1 tbsp (15 ml) oyster sauce, ⅓ cup (67 g) granulated sugar, 2 tbsps (30 ml) rice vinegar, 2 tbsps (30 ml) hoisin sauce
Stir the cornstarch slurry, then add it to the sauce. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
1 tbsp (8 g) cornstarch
Return the chicken to the wok and toss until every piece is evenly coated in the orange sauce.
Serve immediately, garnished with green onions and sesame seeds if desired.
green onion, sesame seeds

Notes

Dusting the chicken with tempura batter mix before battering helps the coating stay attached during frying and saucing.
This batter is intentionally thicker than traditional tempura batter to create a coating that can stand up to the sauce.
A wire rack works better than paper towels because it prevents steam from softening the coating.
Chicken thighs stay juicier than chicken breast during frying, but chicken breast can be substituted if preferred.
The nutrition information includes an estimated amount of oil absorbed during frying. The full amount of frying oil is not consumed and is not included in the calculation.

If you’re making this Orange Chicken, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition