| Total: | 1 hr 50 min |
| Prep: | 30 min |
| Cook: | 1 hr 20 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for frying
- 8 boneless skinless chicken thighs
- 2 eggs
- 2 teaspoons cayenne pepper
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 orange, zested
- 1 1/2 cups orange juice
- 1/3 cup dark brown sugar
- 6 tablespoons butter
- 2 teaspoons hot pepper flakes
- 1 1/2 tablespoons
- Worcestershire sauce
- Stormy Rice, recipe follows
- 2 tablespoons vegetable oil 2 cloves garlic, minced 1 cup white rice, rinsed
- 2 cups chicken broth 1/4 cup slightly crushed peanuts
- 2 scallions, chopped
- Salt and freshly ground black pepper
Instructions
- In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
- Line a sheet tray with a wire cooling rack. Slice chicken into 2-inch pieces. In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste. In a paper bag, shake together salt, pepper, flour and cornstarch. Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Set on a wire rack and let sit 10 minutes. While chicken is resting, prepare sauce. In a large straight sided saute pan combine orange zest, orange juice, brown sugar, butter, hot pepper flakes and Worcestershire sauce. Stir, bring to a boil, then reduce heat and simmer until thickened, 5 to 8 minutes. Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated. Remove to a serving platter and serve on Stormy Rice.
- In a medium saucepan, heat oil over medium-high heat. Add garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2254 |
| Total Fat | 176 g |
| Saturated Fat | 27 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 10 g |
| Sugar | 27 g |
| Protein | 103 g |
| Cholesterol | 489 mg |
| Sodium | 1866 mg |
Reviews
Wow, sunny, this orange chicken was out of this world goodness! The sweet, spicy, tangy goodness just melts in your mouth! My family loved it! Ree has an orange chicken recipe also, but when I saw your recipe I just knew yours was going to be better!!! Boy, am I glad I did your recipe!!! Thank you for sharing!! So Yummy!!!
First thing I must say is thank you Sunny.I have been making this recipe for years. My family loves it and I’ve recommended to others. If you like sweet entrees give this one a try.
Wow this was so good!
Excellent sauce! I made oven chicken nuggets (coated with panko) to cut down on the fat in the recipe and doubled (maybe even tripled) the sauce so that I could add some stir-fry broccoli to it. The stormy rice was wonderful as well. The only change I made to the sauce was to add some corn starch mixed in water, since I find it hard to make Asian sauce without it.
This was “so-so”… If you’re looking for a very quick, easy ‘Chinese like’ chicken sauce, this would be perfect. The actual frying process took awhile and left me with a ton of extra chicken. I’d suggest cutting the recipe in half if you’re serving four people. I’d also suggest adding some cornstarch to thicken the sauce. It did not thicken enough on its own. After adding the starch, it was as perfect as it looked on her show. All and all, Idk if I’d make this again.
does anyone have the green bean recipe. I can’t wait to make all of these Chicken recipes. will post another rating next week, after I have tried them. Charlotte
Very good! 🙂 Made this tonight for dinner and we all enjoyed it. I left some chicken without sauce for my youngest and she loved it too! The only thing I did different was not to add the peanut to the rice as we do not care for them. Thanks for sharing your recipe.
I loved it. Took me quite a while to fry the chicken thigh pieces though, 8 minutes per piece and I only had room for about 7 at a time. I didn’t want to crowd them. Next time I will us a bigger pan! Loved the sauce too. The rice that accompanied it was excellent also.
Omg!!!love this chicken ! I’d call it “orange chicken ” and be grateful and full! Didn’t make any changes and it was simple to make ! My picky child who doesn’t like skin, fat or bones on her chicken loves it! Kinda mad at myself for taking so long to try the recipe. Thanks
Wow this recipe is amazing. I am a new cook and over the years have tried several recipes from this site. This is for sure one of the best and so easy! I used chicken breast and would add more oj to the sauce next time. Thanks Sunny!