Crispy Orange Chicken (Better Than Takeout)
About this recipe
Crispy Orange Chicken is a homemade take on the beloved takeout classic, offering a balance of flavor without the overwhelming sweetness often found in restaurant versions. This recipe shines by using chicken thighs for tenderness and flavor, and it promises a satisfying crunch even after the sauce is added.
In just 30 minutes, you can whip up this dish that rivals any chain restaurant's offering, all while enjoying the fresh, vibrant flavors of orange and ginger.
Ingredient notes
- Use chicken thighs instead of chicken breasts for more flavor and tenderness.
- You can substitute orange juice with tangerine juice if desired.
Tips from Nick's Kitchen’s video
- Cut chicken into uniform bite-sized pieces for even cooking.
- Use one hand for the wet dredge and the other for the dry dredge to ensure thorough coating and to create extra crispy bits when frying.
- Fry the chicken in batches to maintain oil temperature and prevent overcrowding, which can lead to sogginess.
Good to know
- How many servings does this recipe make?
- This recipe yields 4 servings.
- How long does it take to make Crispy Orange Chicken?
- The total time to make this dish is 30 minutes.
- What type of chicken should I use for this recipe?
- The recipe calls for chicken thighs, which are preferred for their flavor and tenderness.
- What is the best way to ensure the chicken stays crispy after adding the sauce?
- The recipe suggests that this version keeps its crunch even after the sauce is added, thanks to the frying technique and the dredging process.
No life story here — the video and the recipe are the whole point. All credit to Nick's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Start cooking the rice in a rice maker by adding rice and covering it with water.
- 2
Cut the chicken thighs into bite-sized pieces, ensuring they are all roughly the same size for even cooking.
- 3
In a bowl, combine flour, cornstarch, and a pinch of salt to create the dry dredge.
- 4
In another bowl, whisk together the egg, a splash of vegetable oil, a pinch of MSG (optional), and a pinch of salt to create the wet dredge.
- 5
Add the diced chicken to the wet dredge and mix well to coat each piece.
- 6
Heat oil in a fry pan to about 350°F (175°C).
- 7
Dredge each piece of chicken by using one hand for the wet dredge and the other for the dry dredge, ensuring each piece is fully coated.
- 8
Place the coated chicken on a wire rack to prevent sogginess and shake off excess flour.
- 9
Fry the chicken in batches for about 4 to 5 minutes until golden brown, monitoring the oil temperature and moving the chicken around to prevent sticking.
- 10
Once fried, place the chicken on a wire rack to drain excess oil and sprinkle with salt immediately.
- 11
In a pan, heat a splash of oil and add minced garlic, minced ginger, and red pepper flakes, stirring until fragrant.
- 12
Pour in orange juice and scrape the bottom of the pan to incorporate any crispy bits.
- 13
Add light brown sugar, white pepper, rice vinegar, orange zest, a pinch of salt, and an optional sprinkle of MSG to the pan.
- 14
Make a cornstarch slurry by mixing cornstarch with hot water, then add it to the sauce to thicken.
- 15
Once the sauce thickens, add the fried chicken to the pan and toss to coat.
- 16
Serve the crispy orange chicken over white rice, garnished with extra orange zest and green onions.
Heads up — we had to guess a little:
- The quantity of chicken thighs is inferred based on typical serving sizes for a recipe serving 4.
Credit where it’s due: this recipe was transcribed from Nick's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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