Crispy Orange Chicken

Serves: 4 portions

Preparation of the fried chicken: 1 hour 10 minutes (includes the base fried chicken recipe on p. 75)

Sauce preparation: 15 minutes

Cooking: 10 minutes

A fresh, satisfying dish with a super-crispy texture. The combination of crispy fried chicken and bright orange sauce makes this a crowd-pleasing favorite — orange chicken is one of the most popular Chinese dishes for good reason!

Fried Chicken Component

Use 1× the base fried chicken recipe (see p. 75 for the full crispy chicken method). The chicken must be hot and ultra-crispy when added to the sauce.

Sauce Ingredients

• ¾ cup (165 g) sugar
• ½ cup (125 ml) orange juice
• ¼ cup (125 ml) water
• ⅓ cup (85 ml) white vinegar
• 3 tbsp ketchup
• 2 tbsp light soy sauce
• 2 tbsp cornstarch
• ½ tsp chicken bouillon powder
• ½ tsp sesame oil
• ½ tsp chili powder (optional, for heat)

Additional Ingredients

• Zest of ½ orange
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• Canola oil (for the wok)

Instructions

1. Prepare the fried chicken according to the base recipe (p. 75) so it is hot and crispy when ready to sauce. (If pre-cooked and frozen, you can reheat it in a 425°F / 220°C oven for 16–18 minutes or fry briefly at 350°F / 175°C for 2–3 minutes until crisp.)
2. In a bowl, mix all the sauce ingredients together and set aside.
3. Heat a wok over high heat (250°F / 120°C initially). Add a little canola oil, then add the orange zest and minced ginger. Stir-fry for about 1 minute until fragrant (add a splash more oil if it seems too dry).
4. Pour in the prepared sauce and increase the heat to very high (400°F / 205°C). Stir constantly until the sauce comes to a boil and thickens.
5. Add the hot crispy fried chicken pieces to the wok. Reduce the heat slightly and toss everything together until the chicken is well coated in the glossy orange sauce. Serve immediately.

Note: This dish is best prepared at the last minute so the chicken stays crispy. The sauce can be made in advance and stored in the fridge (in a jar or airtight container). You can also prep the orange zest, ginger, and garlic ahead and keep them together in a small sealed container. On the day of serving, quickly reheat the chicken until crisp, then finish the sauce in the wok and combine.