Zesty Glazed Orange Chicken Delight
Enjoy a restaurant-quality dish right at home with this Zesty Glazed Orange Chicken Delight. Succulent chicken thighs are marinated in a citrus-soy blend, then fried to golden perfection, and tossed in a tangy, sweet, and mildly spiced orange glaze. Ideal for family dinners or special occasions, this dish combines bold flavors with an appetizing texture, creating a meal that's both comforting and sophisticated. Perfectly complemented by the hint of heat from dried red chilies, you’ll savor every bite of this orange-infused culinary masterpiece. Prepare with ease and relish the fusion of flavors in this delightful chicken recipe.
4
Servings
537.5
Calories
19
Ingredients
Ingredients
boneless skinless chicken thighs
1.5 lbs (trimmed and cut into 1.5-inch pieces)
low sodium chicken broth
3/4 cup
orange juice
3/4 cup
grated orange peel
1 1/2 teaspoons
orange peel
8 pieces (each about 2 inches long by 1/2 inch wide)
distilled white vinegar
6 tablespoons
soy sauce
1/4 cup
packed dark brown sugar
1/2 cup (3 1/2 ounces)
garlic cloves
3 medium (minced, about 1 tablespoon)
fresh ginger
1 piece (grated, about 1 inch)
cayenne pepper
1/4 teaspoon
cornstarch
1 tablespoon plus 2 teaspoons
water
2 tablespoons (cold)
whole dried red chilies
8 small (optional)
large egg whites
3
cornstarch
1 cup
cayenne pepper
1/4 teaspoon
baking soda
1/2 teaspoon
peanut oil
3 cups
Instructions
1
Place the chicken in a large zipper-lock bag and set aside.
2
In a large saucepan, combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne pepper. Whisk until the sugar is fully dissolved.
3
Pour 3/4 cup of the mixture into the bag with the chicken. Remove as much air as possible, seal, and make sure the chicken pieces are well-coated.
4
Refrigerate the chicken for 30 to 60 minutes, avoiding a longer marination time.
5
Bring the remaining mixture in the saucepan to a boil over high heat.
6
In a small bowl, mix the cornstarch with cold water, then whisk this mixture into the boiling sauce.
7
Let the sauce simmer, stirring occasionally, until it thickens and becomes translucent, about 1 minute. Remove from heat, stir in orange peel and optional dried chilies. Set aside the sauce.
8
For the coating, place egg whites in a pie plate and beat with a fork until frothy. In another plate, mix cornstarch, cayenne, and baking soda.
9
Drain the chicken in a colander, then pat dry thoroughly with paper towels.
10
Dredge the chicken in egg whites, then coat in the cornstarch mixture. Place coated pieces on a wire rack over a baking sheet.
11
Heat peanut oil in a large Dutch oven or deep pan until it reaches 350°F.
12
Fry half of the chicken, turning each piece halfway through, until golden brown, about 5 minutes. Transfer to a paper towel-lined plate.
13
Return the oil temperature to 350°F and repeat with the remaining chicken.
14
Reheat the sauce over medium heat until simmering, about 2 minutes.
15
Add fried chicken to the sauce and toss gently to coat and heat through.
16
Serve immediately and enjoy!
Nutrition Information
25g
Fat
59.75g
Carbs
20.75g
Protein
875mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Glazed Orange Chicken Delight?
It is a restaurant-quality dish featuring succulent chicken thighs marinated in a citrus-soy blend, fried until golden, and tossed in a tangy, sweet, and mildly spiced orange glaze.
What cut of chicken is best for this recipe?
This recipe specifically calls for 1.5 lbs of boneless skinless chicken thighs, trimmed and cut into 1.5-inch pieces for maximum flavor and juiciness.
How long should the chicken be marinated?
The chicken should be refrigerated in the marinade for 30 to 60 minutes. You should avoid a longer marination time to maintain the best texture.
What ingredients are in the orange glaze?
The glaze consists of chicken broth, orange juice, orange zest, distilled white vinegar, soy sauce, dark brown sugar, garlic, ginger, and cayenne pepper.
How do you thicken the orange sauce?
The sauce is thickened by whisking a slurry of 1 tablespoon plus 2 teaspoons of cornstarch mixed with 2 tablespoons of cold water into the boiling sauce mixture.
What gives the chicken its spicy kick?
The heat comes from cayenne pepper in both the sauce and the coating, along with optional whole dried red chilies added to the final glaze.
What is the secret to the crispy coating?
The secret lies in a double-step process: first dredging the chicken in frothy egg whites, then coating it in a mixture of cornstarch, cayenne, and baking soda.
Why is baking soda used in the chicken coating?
Baking soda helps create a light and airy crispness in the fried coating by reacting with other ingredients during the frying process.
What type of oil is recommended for frying?
Peanut oil is recommended because of its high smoke point and neutral flavor, which is ideal for deep-frying chicken at 350°F.
At what temperature should the oil be for frying?
The oil should reach and maintain a temperature of 350°F (177°C) for optimal frying results.
How long does it take to fry the chicken pieces?
Each batch of chicken takes approximately 5 minutes to fry until golden brown, ensuring you turn the pieces halfway through.
Can I use chicken breast instead of thighs?
While thighs are recommended for their juiciness, you can substitute with chicken breast, though you must be careful not to overcook them as they dry out faster.
How many servings does this recipe provide?
This recipe is designed to provide 4 generous servings.
What is the nutritional information per serving?
Each serving contains approximately 537.5 calories, 25g of fat, 59.75g of carbohydrates, 20.75g of protein, and 875mg of sodium.
Is it necessary to pat the chicken dry after marinating?
Yes, after draining the chicken in a colander, it is crucial to pat it thoroughly dry with paper towels so the egg white and cornstarch coating adheres properly.
How do I prepare the orange zest and peel?
You will need 1 1/2 teaspoons of grated orange zest for the sauce and 8 larger pieces of orange peel (2 inches long by 1/2 inch wide) to stir in at the end.
What should I do if the sauce is too thick?
If the sauce becomes too thick while simmering, you can add a small splash of chicken broth or water to reach your desired consistency.
Can I make this dish ahead of time?
While the sauce can be made ahead, it is best to fry the chicken and toss it in the glaze immediately before serving to maintain the crispy texture.
What tools do I need for this recipe?
You will need a large zipper-lock bag, a large saucepan, a Dutch oven or deep pan for frying, a wire rack, a baking sheet, and a thermometer to check the oil temperature.
Is the sugar content adjustable?
The recipe calls for 1/2 cup of packed dark brown sugar. You can slightly reduce this if you prefer a less sweet sauce, though it may affect the glaze's balance.
What type of vinegar should I use?
Distilled white vinegar is used to provide the necessary acidity to balance the sweetness of the orange and sugar.
Can I use fresh ginger or is ground ginger better?
This recipe specifically requires a 1-inch piece of fresh ginger, grated, which provides a much more vibrant and aromatic flavor than ground ginger.
Are the dried red chilies required?
No, the 8 small whole dried red chilies are optional. You can omit them if you prefer a milder dish.
How much orange juice is needed?
The recipe requires 3/4 cup of orange juice for the base of the glaze.
What is the best way to serve this orange chicken?
It is best served immediately while the chicken is hot and crispy, typically over a bed of steamed white or brown rice.
How much garlic is used in the sauce?
The recipe uses 3 medium minced garlic cloves, which is approximately 1 tablespoon.
Why is the chicken fried in two batches?
Frying in batches prevents the oil temperature from dropping too low, which ensures the chicken fries properly rather than becoming greasy.
Can I use regular soy sauce instead of low sodium?
You can use regular soy sauce, but keep in mind that the total sodium content (currently 875mg) will increase significantly.
What does the 'translucent' state of the sauce indicate?
When the sauce becomes translucent, it indicates that the cornstarch has fully cooked and reached its maximum thickening power.
How do you apply the final glaze?
Once the chicken is fried, reheat the sauce until simmering, add the fried chicken pieces, and toss gently until every piece is evenly coated.