Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1/3 teaspoon garlic powder
- 1/4 tsp ground white pepper
- 1/2 teaspoon table salt
- 1 tsp sesame oil
- 1/4 cup cornstarch
- 1 cup canola oil
- 6 to 8 dried chili peppers (adjust based on heat preference)
- 2 star anise
- 5 to 6 green onions, cut into 1-inch pieces (white and light green parts only)
For the orange sauce:
- 1/4 cup chicken stock
- 1/4 cup orange juice (preferably with pulp)
- 2 tbsp rice wine vinegar
- 1 tablespoon soy sauce
- 2 tablespoons white sugar
Cornstarch slurry:
- 2 tbsp cornstarch mixed with 2 tbsp water
Cut and Marinate the Chicken
Slice the chicken thighs thin – angle your knife at 45 degrees to make wider strips. Or cut into chunks if you prefer, just keep them uniform for even cooking.
Toss with sesame oil, white pepper, garlic powder, and salt. Mix well and let sit for ~20-30 minutes.
Mix the Orange Sauce
In a bowl, combine chicken stock, rice wine vinegar, soy sauce, sugar, and orange juice. Stir until the sugar dissolves completely.
Set aside – you’ll need this ready to go.
Get Everything Ready
Stir-frying is fast, so prep now. Mix your cornstarch slurry. Cut the green onions. Have the chilies and star anise within reach.
Coat and Fry the Chicken
Add the 1/4 cup cornstarch to the marinated chicken and toss until every piece is coated.
Heat the oil in your wok over medium-low. Fry the chicken in batches – the pieces stick together so keep stirring. Cook for ~3-4 minutes per batch until light golden brown.
Transfer to a paper towel-lined plate. Pour the used oil into a jar (never down the drain) and wipe the wok clean.
Fry the Aromatics
Add 1 tablespoon fresh oil to the wok and crank to high heat. When the oil moves freely, add chilies and star anise.
Stir constantly for ~30 seconds until fragrant but not blackened. Burnt aromatics will wreck the whole dish.
Build the Sauce
Pour the orange sauce into the wok with the aromatics. Stir and let bubble for ~1 minute.
Add about half the cornstarch slurry while stirring. The sauce thickens within ~30 seconds to 1 minute.
If still too thin, add more slurry gradually – this sauce thickens a lot as it cools.
Finish It
When the sauce is right, quickly add the fried chicken and green onions. Stir just until coated – ~30 seconds max.
Any longer and your crispy coating goes soggy.
Serve immediately while it’s hot and crispy. This is one of those dishes that doesn’t sit well – eat it right away.
Homemade Orange Chicken
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1/3 teaspoon garlic powder
- 1/4 tsp ground white pepper
- 1/2 teaspoon table salt
- 1 tsp sesame oil
- 1/4 cup cornstarch
- 1 cup canola oil
- 6 to 8 dried chili peppers adjust based on heat preference
- 2 star anise
- 5 to 6 green onions cut into 1-inch pieces (white and light green parts only)
For the orange sauce:
- 1/4 cup chicken stock
- 1/4 cup orange juice preferably with pulp
- 2 tbsp rice wine vinegar
- 1 tablespoon soy sauce
- 2 tablespoons white sugar
Cornstarch slurry:
- 2 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Cut chicken thighs into thin diagonal strips.
- Toss chicken with sesame oil, white pepper, garlic powder, and salt. Marinate 20 minutes.
- Mix sauce: chicken stock, rice wine vinegar, soy sauce, sugar, and orange juice.
- Mix cornstarch slurry (2 tbsp each cornstarch and water).
- Coat marinated chicken in 1/4 cup cornstarch.
- Heat oil in wok over medium-low. Fry chicken in batches 3-4 minutes until golden. Drain on paper towels.
- Clean wok. Heat 1 tbsp fresh oil over high heat.
- Stir-fry dried chilies and star anise 30 seconds until fragrant.
- Add orange sauce mixture, bring to bubble 1 minute.
- Stir in half the cornstarch slurry until sauce thickens, 30-60 seconds.
- Add fried chicken and green onions, stir 30 seconds to coat.
- Serve immediately while crispy.
