Homemade Orange Chicken
This is my version of the orange chicken from Chinese takeout places. The trick is frying the chicken first to get it crispy, then tossing it in the sauce at the last second so it doesn't get soggy. Takes some prep but it's worth it when you nail that sweet-tangy-spicy balance.
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.