Chinese Style Orange Chicken

Flavorful Oriental style orange chicken pairs well with rice or noodles.

Course Main Course

Cuisine Chinese

Keyword homemade orange chicken, orange chicken

Prep Time 1

Cook Time 15

Total Time 1 15

Servings servings

Calories 419kcal

1 1/2 lbs . chicken thighs , boneless, skinless trimmed of excess fat and cut into strips
1 tbsp soy sauce
1 tbsp cooking sherry or sake
1 tsp fresh grated ginger
1/3 cup cornstarch
Canola oil for frying
1/2 cup orange juice , cold
2 tsp cornstarch
1/4 cup orange marmalade
1 tbsp sweet chili sauce
1 tbsp fine diced red pepper
1/4 tsp salt
1/2 tsp sesame oil
1/4 to 1/2 tsp red pepper flakes , optional
chopped green onion for garnish if desired

Trim excess fat from the chicken thighs and cut into strips then place in a sealable, gallon sized plastic bag.
Mix soy sauce, sherry, and ginger in a small bowl and pour over the chicken and mix to coat all the chicken, refrigerate for 1 hour.
Remove the chicken from the bag and place divided on two dinner size plates, then dust with cornstarch using a small wire strainer, turn the chicken and coat the second side.
Place 1/2" canola oil in a large skillet and bring the oil up to 350°F.
Carefully add half the chicken into the oil and fry for 2 to 3 minutes while turning gently to cook all sides.
Remove the chicken with a slotted spoon or kitchen spider and place on paper towels.
Repeat with the remaining chicken.
To make the orange glaze, mix the cornstarch in the orange juice, fully stirring to combine.
In a separate large skillet on medium heat, add the orange juice, marmalade, sweet chili sauce, red pepper,salt, sesame oil and red pepper flakes, (if using).
Stir to dissolve the marmalade and bring to a boil.
Add the fried chicken pieces and toss to coat, while re-heating the chicken.
Serve hot.

Calories: 419kcal