Description
This recipe delivers a delicious, takeout-style orange chicken with complex aromatic notes from fresh ginger and Sichuan peppercorns. It shows how to achieve crispy chicken and a perfectly balanced sauce quickly at home.
Ingredients
Scale
- 1.3 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch, divided
- 1/2 cup all-purpose flour
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 3 cups vegetable oil, for frying
- 1 cup freshly squeezed orange juice
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1/4 cup packed light brown sugar
- 1 tbsp grated fresh ginger
- 2 cloves minced garlic
- 2 whole star anise pods
- 1 tsp whole Sichuan peppercorns
- 1/2 tsp red chili flakes (optional)
- 2 tbsp water, for slurry
- 2 tbsp sliced green onions, for garnish
- 1/4 tsp finely grated orange zest, for garnish
Instructions
- Prep Chicken and Coating: Pat the chicken pieces completely dry. In a medium bowl, whisk together 1/4 cup cornstarch, flour, salt, and black pepper. Add the chicken pieces and toss thoroughly until every piece is evenly coated.
- Fry the Chicken: Heat the vegetable oil in a large wok or pot over medium-high heat until it reaches 350°F (175°C). Fry the coated chicken in batches for 4-6 minutes per batch, or until golden brown and cooked through. Remove and drain on a wire rack. Keep warm.
- Prepare Aromatic Glaze Base: While chicken fries, combine orange juice, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, star anise pods, Sichuan peppercorns, and red chili flakes in a medium saucepan. Bring to a gentle simmer for a few minutes to infuse aromatics.
- Thicken the Sauce: In a separate bowl, whisk together the remaining 1/4 cup cornstarch and 2 tbsp water to create a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer and stir for 2-3 minutes until the sauce has thickened and become glossy.
- Combine Chicken and Sauce: Remove the star anise pods and as many whole Sichuan peppercorns as possible from the sauce. Add the fried chicken pieces to the saucepan and toss gently until every piece is thoroughly coated in the glaze.
- Serve and Garnish: Serve immediately over steamed white rice. Garnish with green onions, orange zest, and a light dusting of freshly ground Sichuan peppercorns for a vibrant finish.
Notes
Ensure chicken pieces are thoroughly patted dry before coating to achieve the crispiest crust. For best results, avoid overcrowding the pan during frying to prevent the oil temperature from dropping. Remember to remove the whole star anise pods and Sichuan peppercorns from the sauce before serving as they are potent and unpleasant to bite into.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 25g
- Sodium: 700mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: orange chicken, chinese takeout, stir-fry, crispy chicken, sweet and sour, chicken thighs, ginger, sichuan peppercorn, weeknight dinner, easy recipe