Crispy, Sticky, and Sweet! The Perfect Chinese Orange Chicken | Wally Cooks Everything

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Forget takeout, this Orange Chicken is crispy, saucy, and dangerously good. I’ll show you how to make the real deal right at home, just like your favorite Chinese restaurant.

⏰ Timecode:
00:15 Chicken and Marinade
01:45 Orange Sauce Ingredients
02:50 Fry Batter
04:30 Frying the Chicken
05:40 Double Fry
06:30 Making the Orange Sauce
07:25 The Finishing Touches

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Ingredients:

🐔 Chicken Marinade:
500g (1lb) Boneless Skinless Chicken Thighs
1 Tablespoon Mijiu Rice Wine (or Shaoxing Cooking Wine)
2 Tablespoons Oyster Sauce
1 Tablespoon Soy Sauce
¼ Teaspoon White Pepper
2 Tablespoons Cornstarch

🍊 Orange Sauce:
¼ Cup (50g) Chicken Stock
1 Tablespoon Dark Soy Sauce
1 Tablespoon Oyster Sauce
1½ Tablespoon Sugar
1 Tablespoon Pure Sesame Oil
2 Tablespoons Ketchup
1 Teaspoon White Pepper
⅔ Cup 100% Orange Juice
2 Teaspoons Grated Orange Zest
1 Teaspoon Cornstarch

🍟 Fry Batter:
¾ Cup (95g) All Purpose Flour
½ Cup (60g) Cornstarch
½ Teaspoon White Pepper
1 Large Egg
1 Teaspoon Baking Powder
¾ Chicken Stock (keep 1/4 as reserve in case you need use more)

Aromatics:
2 Teaspoons Grated Ginger
2 Teaspoons Grated Garlic
1 Stalk Spring Onions
2 Oranges
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