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best orange chicken recipe
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A family-friendly orange chicken recipe enhanced with smoked paprika and Aleppo pepper for a unique smoky heat and sophisticated flavor, surpassing standard takeout versions.
Ingredients
- For the Chicken Marinade:
- 1.3 pounds boneless, skinless chicken thighs, cut into 1.2 inch pieces
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- For the Chicken Batter:
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 large egg
- 1/3 cup cold water
- For Frying:
- 3 cups vegetable oil
- For the Orange Glaze:
- 1 cup fresh orange juice
- zest of 1 large orange
- 1/4 cup granulated sugar
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon Aleppo pepper flakes
- For the Glaze Thickener:
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- For Serving:
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Marinate the Chicken: Combine the chicken pieces with the soy sauce, rice vinegar, grated ginger, and minced garlic in a medium bowl. Toss thoroughly, then cover and refrigerate for at least 30 minutes.
- Prepare Glaze Base: In a medium saucepan, whisk together the orange juice, orange zest, sugar, rice vinegar, soy sauce, grated ginger, garlic, smoked paprika, and Aleppo pepper flakes. Bring the mixture to a gentle simmer over medium heat until the sugar dissolves.
- Thicken Glaze: In a small separate bowl, create a slurry by whisking together the cornstarch and cold water. Pour the slurry into the simmering sauce, whisking constantly for 1-2 minutes until the glaze thickens into a glossy, syrupy consistency. Remove from heat immediately.
- Make Chicken Batter: In a large bowl, whisk the cornstarch, all-purpose flour, and baking powder. In a small separate bowl, whisk the egg and cold water. Pour the wet mixture into the dry ingredients and whisk until just combined; a few lumps are acceptable.
- Fry Chicken: Heat the vegetable oil in a large wok or deep pot to 350°F (175°C). Dip the marinated chicken pieces into the batter and fry in batches for 3-5 minutes per batch until golden brown and crispy. Drain on a wire rack.
- Coat Chicken: In a large bowl, combine the hot fried chicken with the prepared glaze. Toss gently and thoroughly until every piece is evenly coated.
- Serve and Garnish: Serve the coated chicken immediately over steamed white rice. Garnish generously with toasted sesame seeds and sliced green onions.
Notes
To prepare ahead, make the glaze up to 2 days in advance and store in the refrigerator. Reheat gently before coating the chicken. For best results, fry the chicken just before serving for maximum crispness. Leftovers can be reheated in an air fryer to help restore crispiness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg