Chinese Orange Chicken

Gluten Free
Dairy Free
Health score
12%
Chinese Orange Chicken
35 min.
4
337kcal

Suggestions


If you're craving a dish that perfectly balances tangy sweetness with a satisfying crunch, look no further than this Chinese Orange Chicken recipe! This delightful recipe is both gluten-free and dairy-free, making it a fantastic choice for everyone at the table. With just 35 minutes of prep and cook time, you can easily whip up this flavorful main course for lunch or dinner.

The star of this dish is undoubtedly the succulent boneless, skinless chicken thighs, which are marinated in a savory combination of soy sauce and Chinese Shaoxing wine. Coated in cornstarch and deep-fried until golden brown, they provide the perfect base for the vibrant orange sauce. The sauce, crafted from freshly squeezed orange juice and zesty orange peel, is infused with ginger, garlic, and a hint of crushed red pepper to deliver a burst of flavor.

Every bite is a tantalizing explosion of tastes, and when served over a bed of fluffy rice, this meal transforms into a satisfying culinary experience. Garnished with freshly sliced scallion greens and, if you like a little heat, some red chili slices, this dish looks as good as it tastes! Your family and friends will be begging for seconds. So roll up your sleeves and get ready to impress with this delightful homemade Orange Chicken that’s sure to become a favorite in your kitchen.

Ingredients

  • tablespoon canola oil 
  • pound chicken thighs boneless skinless dry cut into 1 1/2-inch pieces
  • teaspoon cider vinegar (not seasoned)
  • servings rice cooked for serving
  • teaspoons cornstarch 
  • 0.1 teaspoon pepper red crushed
  • teaspoons ginger fresh minced peeled (from 1-inch piece)
  • cloves garlic minced
  • tablespoon soya sauce low-sodium
  •  oranges 
  • servings scallion greens thinly sliced for garnish
  • teaspoon rice wine dry chinese
  • teaspoon soya sauce 
  • tablespoons sugar 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • whisk
  • kitchen thermometer
  • microwave
  • slotted spoon
  • peeler
  • microplane

Directions

  1. In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine.
  2. Let stand while you make the sauce.
  3. Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange—each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total.
  4. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
  5. Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
  6. In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking.
  7. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds.
  8. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute.
  9. Remove the skillet from the heat and set it aside while you fry the chicken.
  10. Line a large rimmed baking sheet with paper towels.
  11. In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
  12. Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary.
  13. Add the chicken, and stir until thoroughly coated in sauce.
  14. Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest.
  15. Serve immediately with rice.

Nutrition Facts

Calories337kcal
Protein30.56%
Fat23.14%
Carbs46.3%

Properties

Glycemic Index
88.4
Glycemic Load
30.99
Inflammation Score
-5
Nutrition Score
16.279999940292%

Flavonoids

Hesperetin
17.85mg
Naringenin
10.03mg
Luteolin
0.12mg
Kaempferol
0.17mg
Myricetin
0.12mg
Quercetin
0.96mg

Nutrients percent of daily need

Calories:336.53kcal
16.83%
Fat:8.53g
13.12%
Saturated Fat:1.5g
9.4%
Carbohydrates:38.4g
12.8%
Net Carbohydrates:36.23g
13.18%
Sugar:12.38g
13.75%
Cholesterol:107.73mg
35.91%
Sodium:332.11mg
14.44%
Alcohol:0.2g
100%
Alcohol %:0.09%
100%
Protein:25.34g
50.68%
Selenium:32.26µg
46.09%
Vitamin C:36.49mg
44.23%
Vitamin B3:7mg
34.98%
Vitamin B6:0.65mg
32.6%
Phosphorus:269.13mg
26.91%
Manganese:0.47mg
23.69%
Vitamin B5:1.87mg
18.67%
Vitamin K:18.3µg
17.43%
Vitamin B2:0.26mg
15.15%
Zinc:2.24mg
14.96%
Potassium:470.61mg
13.45%
Vitamin B1:0.18mg
12.27%
Vitamin B12:0.73µg
12.1%
Magnesium:47.74mg
11.93%
Fiber:2.17g
8.66%
Copper:0.17mg
8.25%
Folate:32.6µg
8.15%
Iron:1.36mg
7.57%
Vitamin E:1.04mg
6.95%
Calcium:53.44mg
5.34%
Vitamin A:253.08IU
5.06%
Source:Epicurious