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SideChef
Recipes
Dairy-Free
Orange Chicken
Recipe

19 INGREDIENTS • 12 STEPS • 45MINS

Orange Chicken

4.8
6 ratings
The secret to this Chinese-American take-out dish is double frying to get a very crisp skin and tender chicken.
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
The secret to this Chinese-American take-out dish is double frying to get a very crisp skin and tender chicken.
45MINS
Total Time
$4.67
Cost Per Serving
Ingredients
Servings
2
US / Metric
Chicken Thigh
1 lb
Chicken Thigh
or Chicken Breast
Salt
1/2 tsp
Salt
Ground White Pepper
1 dash
Ground White Pepper
Garlic Powder
1/8 tsp
McCormick® Garlic Powder
Rice Wine
2 Tbsp
Rice Wine
Scallion
1 bunch
Scallion
1 scallion per 2 servings
Egg
1
Egg
just the white
Garlic
1 clove
Garlic
Corn Starch
1/4 cup
Corn Starch
Vegetable Oil
2 Tbsp
Vegetable Oil
Potato Starch
1 tsp
Potato Starch
Water
1/2 Tbsp
Water
Brown Sugar
1/2 cup
Brown Sugar
Granulated Sugar
1/4 cup
Granulated Sugar
Distilled White Vinegar
2 Tbsp
Distilled White Vinegar
Orange
4
Oranges, juiced
1 cup of juice needed
Sesame Oil
1 tsp
Sesame Oil
Sriracha
to taste
Sriracha
Vegetable Oil
as needed
Vegetable Oil
for frying
Nutrition Per Serving
VIEW ALL
Calories
805
Fat
25.1 g
Protein
44.7 g
Carbs
99.7 g
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Orange Chicken
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Cooking InstructionsHide images
step 1
Slice Scallion (1 bunch) and separate the white and green part. Mince Garlic (1 clove) and set aside.
step 1 Slice Scallion (1 bunch) and separate the white and green part. Mince Garlic (1 clove) and set aside.
step 2
Cut the Chicken Thigh (1 lb) into strips, and then into 1-inch chunks.
step 2 Cut the Chicken Thigh (1 lb) into strips, and then into 1-inch chunks.
step 3
In a bowl, add the chicken, Salt (1/2 tsp), Ground White Pepper (1 dash), McCormick® Garlic Powder (1/8 tsp), white part of the Egg (1) and Rice Wine (2 Tbsp). Mix the marinade with the chicken and refrigerate for 30 minutes.
step 3 In a bowl, add the chicken, Salt (1/2 tsp), Ground White Pepper (1 dash), McCormick® Garlic Powder (1/8 tsp), white part of the Egg (1) and Rice Wine (2 Tbsp). Mix the marinade with the chicken and refrigerate for 30 minutes.
step 4
Add the Corn Starch (1/4 cup) to the bowl of chicken, and mix until you cannot see anymore powder. Then, add in the Vegetable Oil (2 Tbsp) and mix well.
step 4 Add the Corn Starch (1/4 cup) to the bowl of chicken, and mix until you cannot see anymore powder. Then, add in the Vegetable Oil (2 Tbsp) and mix well.
step 5
For the sauce, mix the Granulated Sugar (1/4 cup), Distilled White Vinegar (2 Tbsp), Sriracha (to taste) and Brown Sugar (1/2 cup). Finally, add Oranges (4) in a bowl and stir.
step 5 For the sauce, mix the Granulated Sugar (1/4 cup), Distilled White Vinegar (2 Tbsp), Sriracha (to taste) and Brown Sugar (1/2 cup). Finally, add Oranges (4) in a bowl and stir.
step 6
Heat some oil in a wok or pan to 350 degrees F (180 degrees C). Fry the chicken for about 4 minutes. If you have a small pan, fry a few at a time so you don't crowd the pan.
step 6 Heat some oil in a wok or pan to 350 degrees F (180 degrees C). Fry the chicken for about 4 minutes. If you have a small pan, fry a few at a time so you don't crowd the pan.
step 7
Strain and let chicken rest for 1 minute before frying again for another minute or until golden brown. Take chicken out and drain.
step 7 Strain and let chicken rest for 1 minute before frying again for another minute or until golden brown. Take chicken out and drain.
step 8
In a bowl, mix Potato Starch (1 tsp) and Water (1/2 Tbsp) to make a cornstarch slurry, and set aside.
step 8 In a bowl, mix Potato Starch (1 tsp) and Water (1/2 Tbsp) to make a cornstarch slurry, and set aside.
step 9
Turn fire to medium and add some Vegetable Oil (as needed) to the pan or wok. Add the minced garlic, and the white part of the green onion and cook until fragrant.
step 9 Turn fire to medium and add some Vegetable Oil (as needed) to the pan or wok. Add the minced garlic, and the white part of the green onion and cook until fragrant.
step 10
Add the orange sauce and the potato starch slurry.
step 10 Add the orange sauce and the potato starch slurry.
step 11
Add the chicken and mix. Lastly, add Sesame Oil (1 tsp) and toss.
step 11 Add the chicken and mix. Lastly, add Sesame Oil (1 tsp) and toss.
step 12
Garnish with the green onion. Serve with steamed rice.
step 12 Garnish with the green onion. Serve with steamed rice.
Tags
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Dairy-Free
American
Gluten-Free
Chicken
Shellfish-Free
Kid-Friendly
Dinner
Chinese
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