Orange Chicken Recipe

Method13 steps · about 1 hr 5 min

1. 1

   Step 1: Cut the chicken thighs (1 lb) into 1½-inch (4 cm) chunks. Mix with the 1 tbsp marinade water, 2 tsp Shaoxing wine, ½ tsp marinade salt, ¼ tsp garlic powder, ¼ tsp sesame oil and ⅛ tsp white pepper. Cover and marinate in the refrigerator for at least 20 minutes. While it marinates, wash, drain and slice the scallion (1), and mince the optional garlic (½ tsp) and ginger (½ tsp); keep these separate and ready before heating the wok.

   Initial 20-minute refrigerated marinade · 20 minUses 1 lb boneless skinless chicken thighs · 1 tbsp water for chicken marinade · 2 tsp Shaoxing wine · ½ tsp salt for chicken marinade · ¼ tsp garlic powder · ¼ tsp sesame oil · ⅛ tsp white pepper · ½ tsp garlic, optional

   
2. 2

   Step 2: Put the ⅓ cup dredging cornstarch in a shallow dish. Dredge all the marinated chicken until evenly coated, shaking off excess. Keep the coated pieces in two equal half-batches and discard any unused starch that contacted raw chicken.

   Uses All the marinated chicken from step 1, separate from the prepared scallion and optional aromatics · Draw from the ⅓ cup dredging-cornstarch allowance

   
3. 3

   Step 3: Combine all the ½ cup orange juice, ½ cup chicken stock, 2 tbsp sugar, 2½ tbsp rice wine vinegar, 1 tbsp oyster sauce and separate ¼ tsp sauce salt. Taste before any chicken contact. Only if needed, add a little extra vinegar for tartness, extra salt or oyster sauce for saltiness, or extra sugar for sweetness. Keep the completed sauce ready.

   Uses ½ cup orange juice for sauce · ½ cup chicken stock · 2 tbsp sugar · 2½ tbsp rice wine vinegar · 1 tbsp oyster sauce · ¼ tsp salt for orange sauce · Extra rice wine vinegar, only if needed to adjust the sauce · Extra salt, only if needed to adjust the sauce

4. 4

   Step 4: Mix the separate 2 tbsp slurry cornstarch with its 2 tbsp water in a small bowl. Keep it ready and stir again before drawing it gradually into the sauce.

   Uses 2 tbsp cornstarch for thickening slurry · 2 tbsp water for thickening slurry

5. 5

   Step 5: Cover the optional 3–4 pieces of dried mandarin peel, six whole dried chilies and two whole star anise with room-temperature water. Soak for 2 minutes, then drain thoroughly and discard the soaking water. Keep the chilies whole so their seeds do not make the sauce much hotter.

   Soak dried spices for 2 minutes · 2 minUses All the optional 3–4 pieces dried mandarin peel · 6 whole dried red chili peppers · 2 whole star anise · Room-temperature water for soaking the dried spices, as needed

6. 6

   Step 6: Heat the 1–1½ cups canola oil in a wok to 175°C (350°F). Carefully add the first half of the coated chicken without crowding. Fry its first face for 1½–2 minutes, checking from 1½ minutes, then turn for even cooking and browning.

   Turn first chicken batch from 1½ minutes · 2 minUses The first half-batch of coated chicken from step 2 · One 1–1½-cup shallow-frying oil reservoir

   
7. 7

   Step 7: Turn the first half-batch and fry its second face for another 1½–2 minutes, checking from 1½ minutes. Cook this first batch for about 3–4 minutes altogether, continuing as needed until each piece is fully cooked and reaches at least 74°C (165°F). Lift it onto a clean paper-lined plate or a rack over a tray, leaving the frying oil in the wok. Bring the oil back to 175°C (350°F), then repeat both face guides with the remaining coated half of the chicken until that batch also reaches 74°C. Keep the two cooked batches together on the clean plate or rack.

   Check second chicken face from 1½ minutes · 2 minUses The first half-batch in its frying oil from step 6 · The remaining coated half-batch from step 2

   
8. 8

   Step 8: For extra-crisp chicken thighs, let the fully cooked pieces rest on their clean plate or rack for 5–10 minutes before the optional second fry. If skipping that fry, keep this cooked chicken ready and go through step 9 without frying again. Keep the used oil separate in the wok.

   Optional crisping rest: check from 5 minutes · 5 minUses All the fully cooked chicken on the clean plate or rack after step 7

9. 9

   Step 9: If choosing the optional second fry, reheat the same used frying oil to 175°C (350°F). Re-fry the rested thigh pieces for 1–2 minutes, checking from 1 minute, until extra crisp, working without crowding and repeating as needed for the remaining pieces. Lift all the chicken onto the clean plate or rack to drain. If skipping this optional fry, keep the fully cooked chicken from step 8 ready for the sauce.

   Optional second fry: check from 1 minute · 1 minUses All the cooked thigh pieces from step 8; re-fry only if choosing that branch · The same used oil left in the wok after the first frying batches in step 7, only if re-frying

   
10. 10

    Step 10: Remove most of the used oil from the wok, leaving about 1 tbsp behind after whichever frying route you chose. Over medium-low heat, add all the thoroughly drained mandarin peel if used, dried chilies and star anise. Toast for about 30 seconds until fragrant, watching closely to prevent burning.

    Toast drained spices for 30 seconds · 1 minUses About 1 tbsp of the used oil from step 9, if the optional second fry was used · About 1 tbsp of the used oil from step 7, if the optional second fry was skipped · All the drained spices from step 5, without their discarded soaking water

    
11. 11

    Step 11: If using garlic or ginger, add the prepared minced aromatics and fry for about 10 seconds. If using neither, go directly to adding the sauce in step 12.

    Fry optional garlic and ginger for 10 seconds · 1 minUses All the toasted spices and retained tablespoon of oil from step 10 · All the optional ½ tsp minced garlic and ½ tsp minced ginger prepared in step 1, if using

12. 12

    Step 12: Pour all the prepared orange sauce into the wok with the toasted spices and any fried garlic and ginger. Bring to a simmer.

    Uses All the toasted spices, oil and optional aromatics after step 11 · All the orange sauce from step 3

13. 13

    Step 13: Stir the slurry again, then add it gradually to the simmering sauce while stirring; stop when the sauce is thick enough to coat a spoon, even if some slurry remains. Add all the fully cooked chicken from your chosen frying route and all the prepared scallion. Toss quickly until coated and hot, divide between four portions and serve immediately.

    Uses All the simmering orange sauce and spices from step 12 · The slurry from step 4, stirred again and added gradually only as needed · All the drained chicken from step 9, only if the second fry was chosen · All the fully cooked chicken from step 8, only if the second fry was skipped · All the sliced scallion prepared in step 1