Crispy Orange Chicken

CRISPY Orange chicken.


Chicken Marinade Ingredients:


Orange Sauce:


Cut up and prep all the ingredients such as the chicken, garlic, green onion, and ginger and have them ready to go.

In a medium size bowl combine all the orange sauce ingredients and whisk until combined. Set aside until you are ready to use. 

Cook the jasmine or white rice preferably in a rice cooker or to the instructions on the package. Keep warm until you are ready to serve. 

Next in a large bowl, combine the cut chicken and all of the chicken marinade ingredients. Mix until combined and set aside. 

In a dutch oven or deep fried filled no more than half way up with vegetable oil, heat the oil to 350F. 


While the oil is heating up, in a large bowl make the chicken dredge by adding the 1 cup of rice flour, 1 cup of corn starch, and Chinese 5 spice powder. Mix until combined then dredge each piece of marinaded chicken in the flour until completely coated like normal fried chicken. 

Fry the chicken in batches for about 5 minutes per batch or until nice and golden brown. Drain the fried chicken on a wire rack or paper towels and immediately season with salt. Repeat the process with the rest of your chicken. (NOTE: Keep in mind since we are using rice flour there will be a white residue on the chicken but the sauce will cover it up for presentation sake). 

Next in a wok or large pan on medium heat, add 1-2 Tbsp of a neutral oil such as vegetable oil or avocado oil. Once the oil is shimmering add the garlic, ginger, chilies or red pepper flakes if you like it spicy. Fry for around 30 seconds or until the garlic is nice and fragrant then add the orange sauce. Bring the sauce to a gentle simmer and once it begins to thicken and change color add the orange zest. Stir the orange zest into the sauce then add the fried chicken. Toss to coat the chicken then taste and adjust the salt and sugar to your liking. (NOTE: Sweetness will depend on the fresh oranges adjust accordingly with white sugar if needed).

Serve family style on a large platter with the jasmine rice on the side then garnish with green onion, orange slices, and sesame seeds.  



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