Description
This Best Orange Chicken recipe features crispy fried chicken thighs coated in a tangy, sweet orange glaze, garnished with red bell pepper and toasted sesame seeds. Perfectly balanced with fresh ginger and a hint of orange zest, it's a delightful dish ideal for a flavorful family meal.
Ingredients
Chicken and Marinade
- 450 grams boneless skin-on chicken thighs, cut into 1.5-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon fresh ginger, grated
Coating
- 1/2 cup potato starch
Frying Oil
- Vegetable oil, for frying (about 2 inches deep)
Orange Sauce
- 3/4 cup orange juice
- 1/3 cup orange marmalade
- 1/2 tablespoon orange zest (from 1/2 orange)
- 1/2 teaspoon potato starch
- 1/2 teaspoon salt
Garnish
- 1/4 red bell pepper, minced
- 1/2 teaspoon toasted sesame seeds
Instructions
- Marinate chicken: In a medium bowl, combine the chicken pieces with soy sauce, sake, and grated fresh ginger. Mix well and allow to marinate for at least 15 minutes or up to 8 hours for optimal flavor infusion.
- Mix sauce ingredients: In a skillet, whisk together orange juice, orange marmalade, orange zest, potato starch, and salt until smooth. Set aside.
- Prepare frying oil: Heat vegetable oil in a heavy pot to 340°F (170°C), ensuring oil is about 2 inches deep. Prepare a paper towel-lined rack for draining fried chicken.
- Coat chicken: Place potato starch in a shallow bowl. Dip each piece of marinated chicken into the starch, coating evenly but without clumping.
- Fry chicken: Fry the coated chicken pieces in batches in the hot oil. Flip occasionally to ensure even golden browning and cook through thoroughly.
- Drain chicken: Transfer fried chicken to the paper towel-lined rack to drain excess oil. Repeat frying and draining with remaining pieces.
- Make sauce: Heat the skillet with the prepared orange sauce mixture over medium-high heat, stirring constantly until the sauce thickens and becomes glossy.
- Glaze Orange Chicken: Add the fried chicken pieces to the thickened orange sauce and toss to coat them evenly. Once coated, garnish with minced red bell pepper and toasted sesame seeds. Serve immediately.
Notes
- Marinating the chicken longer enhances flavor, but 15 minutes is sufficient if short on time.
- Maintain oil temperature at 340°F for optimal crispiness without burning.
- Use potato starch rather than flour for a lighter, crisper coating.
- Adjust orange marmalade and zest to taste to control sweetness and tartness.
- Serve with steamed rice or sautéed vegetables for a complete meal.
