Like most Chinese-American dishes, Orange Chicken does have roots in China, but the version most of us are familiar with in North America is something entirely different from the original. Different isn’t inherently bad, but unfortunately many take-out shops go overboard on the batter and use artificial colors and ingredients. The thing is, Orange Chicken … Continue reading “Better Orange Chicken”
- 1 lb chicken thighs, cut into strips
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tsp grated ginger
- 1/2 cup potato starch
- Oil for frying
- 2/3 cup orange juice
- 1/3 cup marmalade
- 2 tsps potato starch
- 1/2 tsp salt
- Add the chicken, soy sauce, sake and fresh ginger to a bowl and mix together. Let the chicken marinate for at least 15 minutes, or preferably up to 8 hours.
- When you’re ready to make the orange chicken, preheat a heavy pot filled with 2-inches of vegetable oil to 355 degrees F (180 C). Prepare a paper towel lined rack.
- Add all the ingredients for the orange sauce into a pan and whisk together.
- Add 1/2 cup potato starch to another bowl, and dust the chicken with the potato starch. You want an even coating, but it should not be caked on.
- Fry the chicken in batches until golden brown and cooked through, flipping a few times to ensure it browns evenly.
- Drain the chicken on the prepared rack.
- When all the chicken is done, heat the pan with the orange sauce, stirring constantly until it thickens.
- Add the fried chicken to the orange sauce and toss to coat evenly. The orange chicken is done when the sauce forms a thick glaze around the pieces of the chicken.