Cheesecake Factory Orange Chicken
A copycat orange chicken: marinated chicken thighs given a cornstarch-egg white coating, deep-fried crisp, then tossed in a bright, glossy orange sauce of orange juice, zest, soy, vinegar and brown sugar with garlic, ginger and a hint of cayenne.
⏱️ Prep: 45 min🍳 Cook: 20 min
Nutritionper 100 g›
245
Calories
15g
Protein
20g
Carbs
11g
Fat
Ingredients
| 680 g (1 1/2 lbs) | chicken thighs, skinless, trimmed and cut in 1 1/2-inch pieces |
| 180 ml (3/4 cup) | low-sodium chicken broth |
| 180 ml (3/4 cup) | orange juice, fresh squeezed |
| 1 1/2 tsp | grated orange zest |
| 8 | orange peel strips (each about 2 inches by 1/2 inch) |
| 6 tbsp | distilled white vinegar |
| 60 ml (1/4 cup) | soy sauce |
| 110 g (1/2 cup) | dark brown sugar, packed |
| 3 cloves | garlic, minced or pressed |
| 1 piece | ginger, grated (1 inch piece) |
| 1/4 tsp | cayenne pepper (sauce) |
| 1 tbsp plus 2 tsp | cornstarch (sauce) |
| 2 tbsp | cold water |
| 8 | small whole dried red chiles (optional) |
| 3 | large egg whites |
| 120 g (1 cup) | cornstarch (coating) |
| 1/4 tsp | cayenne pepper (coating) |
| 1/2 tsp | baking soda |
| 720 ml (3 cups) | peanut oil, for frying |
Instructions
For the marinade and sauce:
- Place the chicken in a 1-gallon (4 L) zipper-lock bag; set aside.
- Combine the chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger and cayenne in a large saucepan (at least 3-quart / 3 L); whisk until the sugar is fully dissolved.
- Measure out 3/4 cup (180 ml) of the mixture and pour into the bag with the chicken; press out the air, seal and coat all pieces. Refrigerate 30 to 60 minutes, no longer.
- Bring the remaining mixture in the saucepan to a boil over high heat.
- In a small bowl, stir together the 1 tablespoon plus 2 teaspoons cornstarch with the 2 tablespoons cold water; whisk into the sauce.
- Simmer, stirring occasionally, until thick and translucent, about 1 minute. Off the heat, stir in the orange peel strips and dried chiles (sauce should measure about 1 1/2 cups); set aside. For the coating:
- Place the egg whites in a pie plate and beat with a fork until frothy.
- In a second pie plate, whisk together the 1 cup cornstarch, cayenne and baking soda.
- Drain the chicken and pat thoroughly dry with paper towels.
- Coat half the chicken in egg whites, then transfer to the cornstarch mixture and coat thoroughly. Place on a wire rack set over a baking sheet; repeat with the rest. To fry:
- Heat the peanut oil in an 11–12 inch Dutch oven or straight-sided pan (at least 3-quart) over high heat until it registers 175°C (350°F).
- Carefully add half the chicken one piece at a time; fry until golden brown, about 5 minutes, turning halfway. Drain on a paper-towel-lined plate. Return the oil to 175°C (350°F) and repeat with the rest. To serve:
- Reheat the sauce over medium heat until simmering, about 2 minutes.
- Add the chicken and gently toss until evenly coated and heated through. Serve immediately.