# Crispy Orange Chicken

Crispy orange chicken is bite-size chicken fried until crunchy, then tossed in a sticky, tangy orange sauce. It is a Chinese-American favorite that is easy to make at home with fresh orange juice and zest.

A cornstarch coating gives the chicken its crunch, and a quick sauce brings sweet, salty and citrus flavors together. Toss at the last second to keep it crisp.

- Total time: 40 min (prep 20 min, cook 20 min)
- Serves: 4
- Per serving (estimated): 560 kcal, 33 g protein
- Cuisine: Chinese. Category: Main course.

## Ingredients

- 700 g boneless, skinless chicken thighs, cut into 3 cm pieces
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/2 cup neutral oil (canola or vegetable), for pan-frying
- 1 tbsp orange zest
- 3/4 cup fresh orange juice (about 2 oranges)
- 1/4 cup sugar
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp cornstarch mixed with 2 tbsp cold water
- 2 green onions, sliced

## Method

1. Mix the orange zest, juice, sugar, soy sauce and vinegar in a small bowl.
2. Toss the chicken with the egg and salt. In a shallow dish, mix the 1/2 cup cornstarch and flour. Dredge the chicken pieces, pressing so they coat well.
3. Heat the oil in a large skillet or wok over medium-high heat to 350°F (175°C), or until a pinch of flour sizzles at once.
4. Fry the chicken in two batches, 3 to 4 minutes per batch, turning once, until golden and crisp and 165°F (74°C) inside. Drain on a rack.
5. Pour off all but 1 tbsp of oil. Add the garlic and ginger and cook 30 seconds until fragrant.
6. Add the orange sauce and simmer 3 minutes until slightly reduced.
7. Stir the cornstarch mixture and add it. Simmer 1 minute until thick and glossy.
8. Add the chicken and toss for 30 seconds to coat. Top with green onions and serve over rice.

## Why it works

- A cornstarch and flour coating fries up light and crisp rather than heavy and bready.
- Frying at 350°F (175°C) seals the coating quickly so the chicken stays juicy inside.
- Orange zest holds the fragrant oils, so the sauce tastes like orange and not just sugar.
- Soy sauce and vinegar balance the sweetness so the sauce tastes bright and layered.
- Tossing the chicken in the sauce at the very end keeps the coating crisp.

## The science

- **Why cornstarch crisps.** Cornstarch has no gluten and fries up lighter and crunchier than wheat flour. Mixed with a little flour, it forms a thin, crisp shell. The shell dries quickly in hot oil, which keeps oil out and the meat juicy.
- **Zest for aroma.** Most orange aroma lives in the oils of the peel, not in the juice. Adding zest to the sauce gives a strong, fresh orange smell that juice alone cannot match, and it survives a short simmer.
- **Thickening with starch.** A cornstarch slurry thickens the sauce as the starch granules swell and gel near boiling. This gives a glossy sauce that clings to the chicken instead of running off it, and it is why a little cornstarch goes a long way in the pan.

## Tips

- Use a thermometer for the oil; too cool makes soggy chicken, too hot burns the coating.
- Fry in batches so the oil temperature stays steady.
- Toss with sauce right before serving to keep the crunch.

## Mistakes to avoid

- Crowding the pan drops the oil temperature and the coating turns greasy, so fry in batches.
- Simmering the sauce too long makes it syrupy and bitter, so thicken just until glossy.
- Using bottled juice makes the sauce taste flat, so use fresh oranges.

## Variations and swaps

- Bake the coated chicken at 425°F (220°C) on an oiled rack for 20 minutes for a lighter version.
- Add 1/2 tsp red pepper flakes for heat.
- Make it with shrimp or tofu cubes instead of chicken.
- Swap chicken thighs for breast and fry 2 to 3 minutes per batch.
- Swap soy sauce for tamari and flour for more cornstarch to make it gluten-free.

## Storage

Refrigerate within 2 hours and keep 3 to 4 days. The coating will soften; reheat in a 400°F (200°C) oven for 8 to 10 minutes until the chicken reaches 165°F (74°C).

## FAQ

**How do you keep orange chicken crispy?**

Fry at 350°F (175°C) and toss with the sauce right before serving. Letting it sit in sauce softens the coating as it absorbs moisture.

**Can I make orange chicken in the air fryer?**

Yes. Spray the coated chicken with oil and cook at 400°F (200°C) for 10 to 12 minutes, shaking once, then toss in the hot sauce.

**What is orange chicken sauce made of?**

Orange juice and zest, sugar, soy sauce, rice vinegar, garlic and ginger, thickened with cornstarch. It should taste sweet, tangy and a little salty.

**Can I use chicken breast for orange chicken?**

Yes, cut into 3 cm cubes and fry 2 to 3 minutes per batch to 165°F (74°C). Thighs stay juicier.

**Can I make orange chicken ahead?**

Make the sauce ahead and refrigerate for up to 3 days. Fry the chicken just before serving for the best crunch.

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Source: https://cookingscientist.com/recipes/orange-chicken (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846