Orange Chicken

INGREDIENTS

For the Chicken Marinade

• 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces

• 1 large egg

• 2 tablespoons soy sauce (or 2 teaspoons dark soy sauce + 1 teaspoon salt)

• 1 teaspoon sesame oil

• ½ teaspoon white or black ground pepper

For the Chicken Coating

• ½ cup flour

• ½ cup potato starch or cornstarch

• ½ teaspoon baking powder

• ½ teaspoon salt

For the Orange Sauce

• ¾ cup orange juice (freshly squeezed or store-bought)

• 1 – 2 teaspoons fresh orange zest

• 2 tablespoons rice vinegar

• 2 tablespoons regular soy sauce or coconut aminos

• ½ teaspoon dark soy sauce (optional but recommended)

• 1 teaspoon oyster sauce (optional)

• 2 teaspoons Shaoxing wine (optional)

• 1 - 4 tablespoons monkfruit sweetener or sugar

• 3 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1 teaspoon sesame oil

• ½ teaspoon chicken bouillon powder

• ½ teaspoon white or black ground pepper

• ¼–½ teaspoon red pepper flakes

• Slurry: 1 tablespoon arrowroot powder or cornstarch +                    2 tablespoons cold water. Add more slurry if needed to achieve your desired sauce thickness

Neutral oil for frying e.g., canola or grapeseed oil

Green onion, thinly sliced for garnish

DIRECTIONS

1. Marinate the chicken: In a large bowl, combine the marinade ingredients. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.

2. Coat the chicken: In a large bowl, whisk together the coating ingredients. Dredge each piece of chicken in the mixture, shaking off any excess. Let the chicken rest for 5 – 10 minutes to help the coating adhere before frying.

3. Heat about 1 inch of oil in a large skillet over medium heat. Fry the chicken for 4–5 minutes per side, or until golden brown, crispy, and cooked through. Transfer the chicken to a wire rack set over a baking sheet to drain excess oil.

4. Make the orange sauce: In a saucepan over medium heat, combine all sauce ingredients except the slurry and monkfruit sweetener or sugar. Adjust sweetness to taste, adding 1 tablespoon at a time until the desired level of sweetness is reached. Bring to a gentle simmer and cook for 5–6 minutes, stirring occasionally, until the garlic has softened. Stir in the slurry and cook for 1–2 minutes, until the sauce is glossy and thick enough to coat the back of a spoon.

5. Toss the desired amount of fried chicken with the orange sauce until evenly coated. Garnish with sliced green onions.

TIPS

• If you plan to have leftovers, toss only the amount of chicken you plan to eat. Store the remaining chicken and sauce separately to help keep the chicken crispy. If possible, reheat the leftover chicken in an air fryer or oven to keep crispy.

• Add the slurry gradually until the sauce reaches your desired consistency. The sauce will continue to thicken slightly as it cools.

• I prefer monkfruit sweetener for this recipe because it helps reduce added sugar while still providing the sweetness loved in orange chicken.

• An air fryer can be used for a lighter, healthier version, but may not achieve the same golden texture as frying. Lightly spray the coated chicken with oil. Airfry at 400°F (200°C) for 10 - 15 minutes, flipping halfway through. Cook in a single layer in batches until crisp and cooked through.