Description
Zesty orange chicken brings explosive Asian-inspired flavors dancing across your plate, blending tangy citrus with bold spicy notes. Home cooks can quickly craft this restaurant-quality dish that promises a delightful culinary journey with each perfectly glazed bite.
Ingredients
Scale
Protein:
- 1½ pounds boneless skinless chicken thighs (cut into bite-sized cubes)
- 6 ounces shiitake mushrooms (caps sliced and stems discarded)
Sauce and Seasoning:
- 4 ounces (120 milliliters) fresh squeezed orange juice
- 2 tablespoons Shaoxing wine
- 2 tablespoons rice vinegar
- 4 tablespoons light brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili oil (optional)
- 2 teaspoons orange zest
- ¾ teaspoon salt
- ¼ teaspoon white pepper
- 3 tablespoons cornstarch
- 1 tablespoon cornstarch
Aromatics and Garnish:
- 2–3 tablespoons neutral oil
- 2 teaspoons neutral oil
- 2 teaspoons freshly minced ginger
- 4 cloves garlic (peeled and minced)
- 2–3 bird’s eye chilies (trimmed and minced)
- 2 scallions (minced)
- Sliced scallion greens
- Crispy shallots (optional)
- Sesame seeds (optional)
- Cooked white rice
Instructions
- Gather and prep all ingredients, ensuring everything is measured and ready for quick cooking.
- Whisk sauce ingredients thoroughly in a bowl until cornstarch dissolves completely without lumps, then set aside.
- Heat neutral oil in a skillet over medium heat, preparing for chicken cooking.
- Season diced chicken with salt and white pepper, then coat evenly with cornstarch using a spatula.
- Increase skillet heat to medium-high. Carefully place chicken in a single layer without overcrowding, cooking 4-6 minutes per side until golden and fully cooked. Remove chicken and repeat with remaining batches.
- Add a teaspoon of oil to the skillet, then sauté mushrooms with salt for 4-5 minutes until lightly golden. Quickly transfer to the cooked chicken bowl to prevent overcooking.
- In the same skillet, sauté ginger, garlic, chili peppers, and scallions for 1 minute until aromatic.
- Pour in prepared sauce, bringing to a boil. Reduce heat to medium-low and simmer 3-5 minutes until sauce thickens, stirring frequently.
- Combine cooked chicken and mushrooms with the sauce, tossing gently over low heat for 2-3 minutes until completely coated and sauce reaches desired consistency.
- Plate over steamed white rice and garnish with sliced scallions, crispy shallots, or sesame seeds for added texture and flavor.
Notes
- Prep like a pro by measuring and chopping ingredients beforehand to streamline cooking and reduce stress during the process.
- Cornstarch is the secret weapon for achieving that crispy, golden-brown chicken exterior while keeping the inside juicy and tender.
- Control the heat carefully when frying chicken to prevent burning and ensure even, golden-brown results that are perfectly cooked through.
- Customize the spice level by adjusting the number of chili peppers or using milder alternatives like jalapeños for those with sensitive palates.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 15 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg