Orange Peel Chicken
Make this restaurant-style Orange Peel Chicken at home! It features ultra-crispy chicken tossed in a sweet, spicy, and tangy sauce with fragrant bits of real orange peel for an authentic flavor.
Equipment
- wok
- bowl
Ingredients
- 2 lb chicken breast, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1 tablespoon vegetable oil
- 4 tablespoons minced garlic
- 4 green onions, sliced
- 1 cup tomato sauce
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon Sriracha sauce
- 1 tablespoon low sodium soy sauce
- 2 tablespoons Vegetable oil
- 1 orange, peel from, half zested and half julienned
Instructions
- Toss the chicken pieces in a bowl with the cornstarch until every piece is evenly coated. The coating should look dry and clingy, with no wet patches on the surface.
- Pour 2 tablespoons Vegetable oil into a wok and set it over medium-high heat. When the oil starts to shimmer, it’s hot enough to give the chicken that satisfying sizzle.
- Add the coated chicken to the wok and cook until browned on both sides. The outside should turn golden in spots while the centers cook through.
- Transfer the chicken out of the wok and check the pan for about 1 tablespoon of oil; use what’s there or add the 1 tablespoon vegetable oil if needed, then cook the garlic and green onions for about 1 minute. You should smell a strong garlicky aroma, but stop before the garlic darkens or tastes bitter.
- Stir in the tomato sauce, water, granulated sugar, brown sugar, Sriracha sauce, and low sodium soy sauce. The mixture will look loose at first, but the color should quickly turn a glossy orange-red.
- Bring the sauce to a boil, then lower it to a simmer for about 5 minutes. It’s ready when it thickens enough to coat the back of a spoon.
- Take the wok off the heat and let the sauce sit briefly. This short pause keeps it from reducing too far while the chicken waits.
- Return the browned chicken to the sauce and toss to coat. The crust should stay visible under the glaze instead of disappearing into it.
- Add the orange zest and julienned peel, then cook for another 20 to 30 seconds while mixing everything together. You’ll smell the citrus bloom almost immediately, and the chicken should be hot all the way through. For doneness, chicken should reach 165°F minimum internal temperature.
- Serve right away. The best texture is glossy, sticky, and still crisp around the edges.
Notes
Crispy Chicken Tip: To ensure your chicken is perfectly crispy, pat the pieces dry before coating them with cornstarch. Fry in hot oil without overcrowding the pan, working in batches if necessary. Most importantly, toss the chicken with the sauce right before serving to maintain its crunch.
Orange Peel Preparation: For the best flavor without bitterness, use a vegetable peeler to remove the orange skin, leaving as much of the white pith behind as possible. Then, slice the peel into very thin matchsticks (julienne).
Storage and Reheating: Store leftover chicken and sauce in separate airtight containers in the fridge for 3-4 days. Reheat the chicken in an oven or air fryer to restore crispiness before tossing it with the warmed sauce.
Sauce Consistency: If your sauce is too thin, simmer it a bit longer. If it's too thick, whisk in a small splash of water until it reaches the desired consistency.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.