Orange Chicken

Name: Orange Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 600 g chicken thigh; 100 ml orange juice; 1 tbsp orange zest; 2 tbsp soy sauce; 2 tbsp sugar; 1 tbsp rice vinegar; as needed oil — for frying; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Orange Chicken, a beloved staple of Cantonese-American cuisine, thrives in both bustling restaurants and quiet home kitchens. This dish, often reserved for family meals and casual gatherings, reflects the adaptability and creativity of Chinese cooks in America. Its popularity has spread far beyond its origins, inviting diners to relish in its sweet and tangy allure.

Each bite offers a crisp exterior, tender chicken, and a vibrant citrus glaze, balancing the sweetness of orange with the umami of soy sauce and a hint of rice vinegar's tartness. The generous use of oil ensures a golden, crispy finish, while the orange zest infuses a fragrant brightness, making every mouthful a delightful experience.

Ingredients

600 gchicken thigh
100 mlorange juice
1 tbsporange zest
2 tbspsoy sauce
2 tbspsugar
1 tbsprice vinegar
as neededoil — for frying
to tastefine sea salt

Method

Cut the 600 g chicken thigh into bite-sized pieces and pat them dry with paper towels. Season the chicken pieces with a generous pinch of fine sea salt, ensuring each piece is evenly coated. This step helps the chicken develop a flavorful crust when cooked.
Heat a large wok or deep skillet over medium-high heat and add enough oil to coat the bottom generously. Once the oil is shimmering, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Brown the chicken on all sides until it turns golden brown and is cooked through, about 4-5 minutes per side. The chicken should feel firm to the touch and have a nice crust.
Remove the chicken from the pan and set it aside. In the same pan, add 1 tbsp of orange zest and 2 tbsp of soy sauce, stirring to combine. Allow the aromatics to cook for about 1-2 minutes until they become fragrant, stirring frequently to prevent burning.
Pour in 100 ml of orange juice, 2 tbsp of sugar, and 1 tbsp of rice vinegar into the pan. Stir well to dissolve the sugar and bring the mixture to a simmer. Let it cook for a few minutes until the sauce thickens slightly and coats the back of a spoon.
Return the browned chicken to the pan, tossing it in the sauce to ensure each piece is well coated. If the sauce is too thin, continue to simmer until it reduces to your desired consistency. Taste the sauce and adjust with more salt if needed, keeping in mind that the sauce should be a balance of sweet, tangy, and savory flavors.
Once the chicken is evenly coated and the sauce has reached a glossy consistency, remove the pan from the heat. Serve the Orange Chicken immediately, garnished with fresh herbs if desired, and enjoy it family-style with steamed rice or noodles.