Orange Chicken Stir Fry at Home
In this recipe, we use only high-quality chicken tenders to create true nugget-style chicken—naturally tender, juicy, and perfectly crispy after frying. Unlike processed nuggets made with mixed meat, our chicken is whole, clean-cut tenderloin, giving you better texture, better flavor, and a far better final dish. This makes our Orange Chicken Stir Fry not only tastier, but also a higher-quality homemade alternative to takeout.
Ingredients
For the Chicken Marinade:
- 500 g chicken tenders cut into bite-sized cubes
- 2 tbsp soy sauce
- 2 tbsp mirin sweet Japanese cooking wine
- 1½–2 tbsp tapioca or cornstarch
- 1 tsp baking soda
- 1 egg beaten
For the Orange Sauce:
- Zest of 1 orange
- Juice of 2 oranges
- 50–60 ml soy sauce
- 1–2 tbsp oyster sauce
- 2–3 tbsp Shaoxing cooking wine or dry sherry
- 1 tsp roasted sesame oil
- 2 tbsp hoisin sauce
- ½ tsp red chili flakes optional
- 3–4 tbsp shaved palm sugar or brown sugar
For the Slurry:
- 1 tbsp tapioca or cornstarch
- 2–3 tbsp rice vinegar
- For the Dredging and Batter:
- 350–400 g all-purpose flour
- 120–130 g tapioca or cornstarch; about ⅓ of the flour amount
- 1 tbsp salt
- Water enough for a thin, pancake-like batter
For Stir Fry:
- 2 tbsp sunflower or other neutral oil
- 1 small onion sliced into batons
- 2 cloves garlic minced
- 1 tbsp ginger minced
For Garnish:
- Sesame seeds
- Sliced green onions
Instructions
Prepare the Chicken
- Cut chicken tenders into bite-sized cubes.
- In a bowl, mix soy sauce, mirin, tapioca, baking soda, and the beaten egg.
- Massage the chicken with the marinade until evenly coated.
- Cover and refrigerate while preparing the other elements.
Make the Orange Sauce
- Zest 1 orange and juice 2 oranges into a bowl.
- Add soy sauce, oyster sauce, Shaoxing wine, sesame oil, hoisin sauce, chili flakes, and palm sugar.
- Whisk until the sugar dissolves. Set aside.
Prepare the Slurry
- Mix tapioca with rice vinegar to create a smooth slurry.
- Stir well before using.
- Dredge and Batter the Chicken
- Mix flour, tapioca, and salt in a large bowl.
- Divide the mixture in half; keep one half dry and add water to the other half to create a thin batter.
- Shake excess marinade from the chicken and toss in the dry flour mix until well coated.
- Dip floured chicken pieces into the batter, ensuring they are fully coated.
Fry the Chicken
- Heat oil in a deep fryer or heavy pot.
- Fry chicken pieces in batches, carefully lowering them into the oil without crowding.
- Cook until golden brown and crispy; drain on a rack or paper towels.
Stir Fry and Sauce the Chicken
- Heat 2–3 tbsp oil in a wok over high heat.
- Sauté onion briefly until slightly soft but still crunchy.
- Add garlic and ginger, cooking until fragrant.
- Pour in the prepared orange sauce and bring to a simmer.
- Stir in the vinegar slurry and cook until the sauce thickens to a glossy glaze.
Combine and Serve
- Add fried chicken to the wok and toss until all pieces are well coated with the sauce.
- Serve over jasmine rice and garnish with sesame seeds and green onions.