ChineseMain course
Chinese Orange Chicken
This orange chicken delivers crispy fried chicken pieces coated in a sticky, sweet-savory sauce. The sauce, bright with orange zest and juice, balances soy sauce, rice vinegar, and a touch of sugar. Frying the chicken in two batches ensures a good crust before it gets tossed in the simmering sauce. It's a satisfying meal over white rice, and any leftovers keep well in the fridge for up to 5 days or in the freezer for up to 3 months.
1h 18mServes 4
Method
8 steps · 1h 18m total
- 01
Whisk the Sauce
In a medium bowl, whisk together the orange zest, orange juice, soy sauce, water, rice vinegar, cornstarch, sesame seed oil, and sugar. Set the sauce aside for now. - 02
Coat the Chicken
Cut the chicken thighs into roughly 1-inch cubes. In a separate bowl, whisk the 2 large eggs with 1 teaspoon of salt and 1/4 teaspoon of black pepper, then add the chicken pieces and stir to coat them evenly.
