Description

A quick weeknight recipe for orange chicken featuring a rich, glossy glaze made unique by smoked paprika and mild Aleppo pepper for a deep, satisfying flavor profile. This version elevates the classic takeout favorite with complex flavors while being faster to prepare than delivery.

Ingredients

Scale

700 g (1.5 lbs) boneless, skinless chicken thighs, cut into 3 cm pieces
60 g (1/2 cup) cornstarch (for coating)
15 g (1 tbsp) cornstarch (for slurry)
500 ml (2 cups) neutral vegetable oil (for frying)
240 ml (1 cup) fresh orange juice
Zest of 1 large orange
60 ml (1/4 cup) low-sodium soy sauce
30 ml (2 tbsp) rice vinegar
40 g (3 tbsp) light brown sugar, packed
15 g (1 tbsp) fresh ginger, grated
10 g (2 tsp) garlic, minced
5 g (1 tsp) sweet smoked paprika
2.5 g (1/2 tsp) Aleppo pepper flakes
60 ml (1/4 cup) cold water (for slurry)
5 ml (1 tsp) toasted sesame oil (optional finish)
2 green onions, thinly sliced (for garnish)
Cooked jasmine rice (for serving)

Instructions

Prep Chicken for Frying: Pat the chicken pieces very dry with paper towels. Toss the chicken with 60 g (1/2 cup) cornstarch until evenly coated, shaking off excess. Heat oil in a large wok or pot to 175°C (350°F).
Fry Chicken in Batches: Fry the chicken in batches, without overcrowding, for 4-6 minutes per batch until golden brown and cooked through. Remove pieces with a slotted spoon and drain on a wire rack over a baking sheet to keep them crispy.
Prepare Glaze Base: In a medium saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, smoked paprika, and Aleppo pepper flakes. Whisk all ingredients thoroughly until the sugar dissolves.
Thicken Sauce with Slurry: Bring the glaze base to a gentle simmer over medium heat. In a small bowl, whisk the remaining 15 g (1 tbsp) cornstarch with 60 ml (1/4 cup) cold water to create a smooth slurry. Slowly whisk the slurry into the simmering sauce, stirring continuously for 2-3 minutes until the glaze thickens to a glossy consistency. Remove from heat and stir in optional sesame oil.
Coat and Serve: Add the crispy fried chicken pieces to the saucepan with the prepared sauce. Toss gently until all chicken is thoroughly coated in the glaze. Serve immediately over warm jasmine rice and garnish with sliced green onions.

Notes

Patting the chicken completely dry before coating in cornstarch is crucial for achieving maximum crispiness. Fry in batches so the oil temperature doesn’t drop too much. The sauce can be prepared up to 3 days ahead of time and stored in the refrigerator, ready to be reheated and tossed with freshly fried chicken.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 700 kcal
Sugar: 16 g
Sodium: 300 mg
Fat: 48 g
Saturated Fat: 8 g
Unsaturated Fat: 30 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 34 g
Cholesterol: 250 mg

Keywords: orange chicken, smoked paprika, aleppo pepper, stir fry, weeknight dinner, fried chicken, asian recipe, sweet and savory