Homemade Orange Chicken

Method9 steps

1. 1

   Step 1: Mix all 600 g sliced chicken thighs with ¾–1 tsp chicken bouillon powder, 1 tsp MSG, 1 tsp marinade sesame oil, 1 tsp marinade Shaoxing wine, 1 tbsp marinade neutral oil, 2 tbsp marinade water and 2 tbsp marinade cornstarch. Cover and refrigerate for 30 minutes to 2 hours.

   Marinate orange-chicken thighs in the refrigerator · 30 minUses 600 g chicken thighs, sliced against the grain · 0.75–1 tsp chicken bouillon powder · 1 tsp MSG · 1 tsp sesame oil for chicken marinade · 1 tsp Shaoxing wine for chicken marinade · 1 tbsp neutral oil for chicken marinade · 2 tbsp water for chicken marinade · 2 tbsp cornstarch for chicken marinade

   
2. 2

   Step 2: Whisk the 1 cup self-raising flour, ½ cup batter cornflour and 1 cup cold batter water into a smooth thick but pourable batter. After the cold marinade time, dip the earlier marinated chicken into this batter to coat; keep all coated raw chicken separate from ready-to-eat foods.

   Uses 1 cup self-raising flour · ½ cup cornflour (cornstarch) for the wet batter · 1 cup cold water for the wet batter · All earlier refrigerated marinated chicken

3. 3

   Step 3: Heat enough vegetable oil for deep-frying to 180°C / about 355°F in a deep pan or wok. Fry the earlier battered chicken in small batches for about 4–5 minutes per batch, until golden and cooked through to at least 74°C / 165°F in the thickest pieces. Continue cooking if needed, then drain each batch on paper towels; repeat with all the chicken.

   Fry orange chicken — repeat for each batch · 4 minUses vegetable oil, for deep-frying · All earlier battered marinated chicken, fried in batches

4. 4

   Step 4: Mix the separate 1 tbsp potato starch with its separate 2 tbsp cold water until smooth. Keep this prepared sauce slurry ready and stir it again before adding it later.

   Uses 1 tbsp potato starch for sauce slurry · 2 tbsp cold water for sauce slurry

5. 5

   Step 5: Heat the separate 2 tbsp sauce-aromatic oil in a clean wok over medium heat. Add the 4 minced garlic cloves, minced 1-inch ginger piece, 10 dried chilies and 1 tsp chili flakes. Stir-fry for about 30 seconds until fragrant without burning.

   Bloom orange-sauce garlic ginger and chilies · 1 minUses 2 tbsp oil for frying the sauce aromatics · 4 clove garlic, minced · One 1-inch piece ginger, minced · 10 dried chilies · 1 tsp chili flakes for sauce aromatics

6. 6

   Step 6: Add the 1 cup fresh orange juice, 2 tbsp sugar, 2 tbsp rice or white vinegar, 2 tbsp soy sauce, separate 2 tsp sauce sesame oil, 1–2 tsp sauce Shaoxing wine and the unmeasured orange zest to the earlier aromatic pan mixture. Bring to a gentle boil, then simmer for 2–3 minutes.

   Simmer orange sauce before thickening · 2 minUses All earlier fried sauce aromatics · 1 cup orange juice (freshly squeezed) · 2 tbsp sugar · 2 tbsp rice vinegar (or white vinegar) · 2 tbsp soy sauce · 2 tsp sesame oil for orange sauce · 1–2 tsp Shaoxing wine · Orange zest for sauce; amount unspecified

7. 7

   Step 7: Stir the earlier potato-starch slurry again. Gradually stir it into the simmering orange sauce until the sauce thickens and turns glossy, using only as much of the prepared slurry as needed for that endpoint.

   Uses All earlier simmered orange sauce · Earlier prepared potato slurry, added gradually as needed

8. 8

   Step 8: Add all the earlier fried and drained chicken to the thickened orange sauce. Toss over the heat for 1–2 minutes, until every piece is evenly coated and hot; combine just before serving to preserve the crust.

   Toss cooked orange chicken in its glossy sauce · 1 minUses All earlier fried and drained chicken · All earlier glossy orange sauce

9. 9

   Step 9: Serve the finished orange chicken immediately as 3 portions. Add the optional chopped scallions and sesame seeds, and serve with hot already-cooked rice if desired.

   Uses All earlier finished orange chicken · as desired scallions, chopped (optional) · as desired sesame seeds (optional) · Hot already-cooked rice to serve, optional; amount unspecified