Papa Tea's Orange Chicken

Papa Tea's Orange Chicken

2 mins
Serves 4
Serves

Directions

  1. 1.

    Trim fat from chicken, slice into 1/4 inch pieces. Season with salt, pepper and garlic powder.

  2. 2.

    In a large bowl, combine cornstarch, flour, baking powder, and water. Whisk until smooth and thick.

  3. 3.

    Add marinated chicken to batter and mix well.

  4. 4.

    Mix orange juice, orange concentrate, sugar, and soy sauce in a bowl.

  5. 5.

    Heat oil to 350°F and fry battered chicken for 3-4 minutes until pale beige. Remove, strain and cool.

  6. 6.

    Fry par-fried chicken for another 2-3 minutes at 400°F until golden and crispy.

  7. 7.

    Heat sauce mixture in a pan, bring to a boil. Add cornstarch slurry to thicken.

  8. 8.

    Add double-fried chicken, toss until evenly coated. Serve hot.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

Ingredients

  • 1.5 lbs chicken thigh, boneless, skinless
  • 0.5 tbsp kosher salt
  • 0.5 tbsp garlic powder
  • 0.5 tsp White or black pepper
  • 0.5 cup corn starch
  • 0.8 cup all purpose flour
  • 1.5 tbsp baking powder
  • 0.8 cup water
  • 1.5 cup orange juice
  • 0.2 cup orange concentrate
  • 3 tbsp vinegar (distilled)
  • 4 tbsp sugar
  • 1 tbsp soy sauce
  • 2 tbsp water
  • 1 tbsp cornstarch
  • 1 frying oil

Equipment

knife cutting board bowl whisk fryer pan wooden spoon measuring cups measuring spoons tongs

Tips

  • Marinade chicken for at least 30 minutes.
  • Double fry the chicken for extra crispiness.
  • Use a cornstarch slurry to thicken the sauce.
  • Sunny D or Tampico can be used instead of fresh orange juice

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