Hello World KitchenBeta
A deliciously crispy, takeout-style orange chicken made completely soy-free using coconut aminos. A simple double-fry technique ensures maximum crunch that holds up perfectly to the sweet and tangy orange sauce.
Ingredients
Chicken and Coating
- 1.5 lbs Boneless skinless chicken thighs — Cut into 1-inch bite-sized pieces
- 1 large Egg — Beaten
- 0.5 tsp Salt
- 0.25 tsp White pepper
- 0.75 cup Cornstarch — For dredging
- 2 cups Neutral cooking oil — Avocado, canola, or vegetable oil for frying
Soy-Free Orange Sauce
- 0.5 cup Fresh orange juice — Freshly squeezed is best
- 1 tbsp Orange zest
- 0.33 cup Coconut aminos — Replaces soy sauce
- 3 tbsp Rice vinegar
- 0.25 cup Coconut sugar — Can substitute light brown sugar
- 3 cloves Garlic — Minced
- 1 tbsp Fresh ginger — Grated
- 0.5 tsp Red pepper flakes (optional) — Adjust to taste for spice level
- 1 tbsp Cornstarch — Mixed with 1 tbsp water to create a slurry
- 1 tsp Sesame oil (optional) — Toasted
Instructions
-
In a medium bowl, combine the chicken pieces, beaten egg, salt, and white pepper. Toss to coat evenly.
~2 minLetting the chicken sit in the egg mixture for a few minutes helps the cornstarch adhere better. -
Place the cornstarch in a separate wide bowl. Dredge the chicken pieces in the cornstarch, shaking off any excess. Transfer coated chicken to a plate, ensuring pieces don't stick together.
~5 minUse one hand for wet ingredients and one for dry to avoid 'club hands'. -
Heat the neutral oil in a heavy-bottomed pot or wok to 350°F (175°C). Fry the chicken in batches for 3-4 minutes until pale golden and cooked through. Remove with a spider strainer and place on a wire rack or paper towels.
~10 minDo not overcrowd the pan, as this will drop the oil temperature and result in greasy chicken. -
While the chicken rests briefly, mix the orange juice, orange zest, coconut aminos, rice vinegar, and coconut sugar in a small bowl.
~2 min -
Increase the oil temperature to 375°F (190°C). Return all the chicken to the hot oil for a second fry. Cook for 1-2 minutes until deeply golden brown and very crispy. Remove and drain on the wire rack.
~3 minThe double-fry is the secret to takeout-level crunch that won't get soggy in the sauce. -
Carefully drain the oil from the wok, wiping it clean, or use a separate large skillet. Heat 1 teaspoon of oil over medium heat. Sauté the minced garlic, grated ginger, and red pepper flakes for 30 seconds until fragrant.
~2 minBe careful not to burn the garlic; keep the ingredients moving. -
Pour the orange sauce mixture into the skillet. Bring to a simmer and let it bubble for 1-2 minutes. Stir in the cornstarch slurry and simmer for another minute until the sauce is glossy and thick enough to coat the back of a spoon.
~3 min -
Turn off the heat. Add the crispy double-fried chicken to the skillet, tossing gently until every piece is evenly coated in the sticky orange sauce. Stir in toasted sesame oil if using.
~1 minServe immediately over steamed rice for the best crispy texture.
Nutrition
Equipment
- Heavy-bottomed pot, wok, or deep skillet (for frying)
- Large mixing bowls
- Whisk
- Spider strainer or slotted spoon
- Meat thermometer or oil thermometer
Tips & Storage
- Always use fresh oranges for the juice and zest. Bottled orange juice is often too sweet and lacks the bright acidity needed.
- For the crispiest results, use dark meat (chicken thighs) as it stays juicier during the double-fry process.
- Keep your oil at the correct temperature by using a thermometer. Frying below 350°F causes the batter to absorb too much oil.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F oven for 10-12 minutes or air fry for 3-5 minutes to restore some of the crispiness. Microwave reheating will result in soft breading.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
