This Crispy and Tangy Orange Chicken is quick and easy to make. The crispy texture along with the rich, tangy, and flavorful taste make you want to make it again and again!
400gBoneless Chicken Thighs, cut in smaller pieces
1tbspGinger, grated
2large Garlic Cloves, grated
2.5tbspOrange Juice, freshly squeezed
1tspSalt
1/2tspBlack Pepper
Batter
5tbspRice Flour
2.5tbspCornstarch
2.5tbspAll-purpose Flour
90mlWater
Orange Sauce
1tspPaprika
50gBrown Sugar
2tbspLight Soy Sauce
4tbspRice Vinegar
1tbspHoney
8tbsp/120 ml Orange Juice, freshly squeezed
Starch Water
1tbspCornstarch
2tbspWater
Instructions
In a bowl, mix together Chicken, Ginger, Garlic, Salt, Black Pepper, and Orange Juice. Marinate in the fridge for 30 minutes.
In another bowl, add in Rice Flour, Cornstarch, and All-purpose Flour. Then gradually add in the water and mix well until you get a smooth and fluid texture.
Remove Chicken from the fridge. Add the Chicken pieces into the mixture. Combine well. Set aside.
In a bowl, mix together Paprika, Brown Sugar, Honey, Orange Juice, Light Soy Sauce, and Rice Vinegar. Orange Sauce is ready. Set aside.
In another bowl, mix together Cornstarch and Water. Starch water is ready. Set aside.
In a frying pan or a wok, add in enough oil on medium-high heat. Fry the Chicken in batches. First fry the Chicken for 3-4 minutes until little golden. Drain and set aside.
Return all the Chicken to the oil, on medium-high heat, and do a second fry. Fry for another 1 minute until light golden brown. Drain and set aside.
In a wok, on low heat, add in the Orange Sauce. Once it beings to boil, gradually add in the starch water a little bit at a time. Keep stirring until the sauce thickens up.
Once the sauce thickens, add in the fried Chicken. Combine thoroughly. Turn the heat up to medium-high. Continue to cook until the sauce turns sticky.
Garnish with some chopped Green Onions and some Orange wedges. Ready to enjoy!
Notes
When frying, it is important to take a closer look at the color of the chicken as you do not want the color to turn too brown. During the last step of coating with the sauce, remember to continue cooking until the sauce becomes really sticky and thickens up.