Ingredients for Orange Flavored Chicken
- Boneless Skinless Chicken Thighs
- Low Sodium Chicken Broth
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon finely chopped orange peel
- Distilled White Vinegar
- 1/4 cup soy sauce
- Dark Brown Sugar
- Garlic Cloves
- Fresh Ginger
- Cayenne Pepper
- 1/2 cup cornstarch
- Water
- Dried Red Chilies
- 2 large egg whites
- 1/2 teaspoon baking soda
- Peanut Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Orange Flavored Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Orange Flavored Chicken
- **Marinate the Chicken:** In a large bowl, whisk together 1 cup chicken broth, ½ cup orange juice, 2 tbsp orange zest, 2 tbsp rice wine vinegar, ¼ cup soy sauce, 2 tbsp sugar, 2 minced garlic cloves, 1 tbsp grated ginger, and ¼ tsp cayenne pepper. Add the chicken; toss to coat. Cover and refrigerate for at least 30 minutes, or up to 60 minutes.
- **Make the Sauce:** In a medium saucepan, combine the remaining marinade ingredients (excluding the chicken). Bring to a boil over high heat. In a small bowl, whisk together 2 tbsp cold water and 2 tbsp cornstarch. Gradually whisk the cornstarch mixture into the boiling sauce. Reduce heat and simmer, stirring constantly, until thickened and translucent (about 1 minute). Remove from heat; stir in 1 tbsp chopped orange peel and 1-2 chopped dried chilies (optional). Set aside.
- **Prepare the Chicken for Frying:** In a pie plate, beat 2 large egg whites until frothy. In a second pie plate, combine ½ cup cornstarch, ¼ tsp cayenne, and ½ tsp baking soda. Drain the marinated chicken in a colander and pat very dry with paper towels. Dip each chicken piece in the egg whites, then dredge in the cornstarch mixture, ensuring it’s fully coated. Place the coated chicken on a wire rack set over a baking sheet.
- **Fry the Chicken:** Heat 3 cups vegetable oil in an 11- to 12-inch Dutch oven or deep skillet to 350°F (175°C). Carefully add half of the chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for about 5 minutes, turning halfway through, until golden brown and cooked through. Transfer to a plate lined with paper towels. Repeat with the remaining chicken.
- **Combine and Serve:** Reheat the sauce over medium heat until simmering. Add the fried chicken to the sauce and toss gently to coat. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
123g
Fat
145g
Carbs
22g
