Crispy Orange Chicken Sweet Sauce (Printable Version)
Crispy fried chicken pieces tossed in a glossy sweet and tangy orange sauce with garlic, ginger, and sesame.
# What You Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice wine or dry sherry
04 - 1 egg white
05 - 3 tablespoons cornstarch
→ Sauce
06 - 1/2 cup fresh orange juice
07 - 2 tablespoons soy sauce
08 - 3 tablespoons sugar
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon cornstarch dissolved in 2 tablespoons water
12 - Zest of 1 orange
13 - 1 teaspoon sesame oil
→ For Frying
14 - 4.2 ounces cornstarch
15 - 2.5 cups vegetable oil
→ Aromatics
16 - 2 garlic cloves, minced
17 - 1 tablespoon fresh ginger, minced
18 - 1 red chili, sliced
→ Garnish
19 - Sliced green onions
20 - Toasted sesame seeds
# How to Make It:
01 - Combine chicken pieces with soy sauce, rice wine, egg white, and cornstarch in a bowl. Mix thoroughly until each piece is coated. Let marinate for 15 minutes at room temperature.
02 - Heat vegetable oil in a deep pan or wok to 350°F. Maintain temperature throughout frying for optimal crispiness.
03 - Remove chicken from marinade and dredge each piece in additional cornstarch, pressing gently to ensure even coating. Shake off excess powder.
04 - Deep-fry chicken in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes per batch until golden brown and crispy. Transfer to paper towels to drain excess oil.
05 - Discard most of the frying oil, leaving 1 tablespoon in the pan. Add minced garlic, ginger, and sliced chili. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Whisk together orange juice, soy sauce, sugar, rice vinegar, hoisin sauce, and orange zest in a bowl. Pour mixture into the pan with aromatics and bring to a gentle simmer.
07 - Stir in the cornstarch slurry while constantly mixing. Continue cooking for 1-2 minutes until sauce reaches desired consistency. Remove from heat and stir in sesame oil.
08 - Add fried chicken to the saucepan. Toss gently until all pieces are evenly coated with the orange glaze. Transfer to serving platter and garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce hits that impossible sweet spot between sticky and light, coating every crispy corner without weighing down the crunch
- Once you master the fry, this becomes your go-to for I need dinner to feel like a treat nights
02 -
- Let the fried chicken drain on paper towels, not paper bags, which can make the coating soggy
- The sauce thickens quickly once you add the cornstarch, so have your chicken ready to toss immediately
03 -
- Cut your chicken into uniform pieces so they all cook at the same rate, preventing some from drying out while others finish
- Keep your finished chicken on a wire rack over a baking sheet instead of paper towels to maintain maximum crispiness