Shawarma House Orange Chicken is a vibrant, citrus-forward dish that brings the bright, tangy flavors of orange together with warm, aromatic spices. This recipe captures the essence of a popular restaurant-style dish, featuring tender chicken in a glossy, sweet-and-savory orange sauce with a hint of garlic and ginger. It’s a surprisingly simple meal to make at home, perfect for a weeknight dinner that feels special.
Ingredients
- 1 ½ lbs (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup (125 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (240 ml) vegetable oil, for frying
- 1 tablespoon (15 ml) olive oil
- 3 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 1 cup (240 ml) fresh orange juice (about 2-3 oranges)
- 1 tablespoon (15 ml) soy sauce
- 2 tablespoons (30 ml) rice vinegar
- â…“ cup (75 g) packed brown sugar
- 1 teaspoon (2 g) orange zest
- 1 teaspoon (2 g) ground cumin
- ½ teaspoon (1 g) ground coriander
- ¼ teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 2 tablespoons (16 g) cornstarch mixed with 2 tablespoons (30 ml) water (slurry)
- Salt and black pepper, to taste
- 2 green onions, sliced, for garnish
- 1 tablespoon (15 ml) sesame seeds, for garnish
Instructions
- Prepare the chicken: Season the chicken pieces generously with salt and pepper. Place the flour in a shallow dish and the beaten eggs in another. Dredge each piece of chicken in the flour, shaking off excess, then dip in the egg, and finally coat again in the flour. Set aside on a plate.
- Fry the chicken: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat until shimmering (about 350°F / 175°C). Working in batches, carefully add the chicken pieces in a single layer, being careful not to overcrowd. Fry for 4-5 minutes per side, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for poultry. Transfer to a paper towel-lined plate to drain.
- Make the sauce: In a separate large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant. Add the orange juice, soy sauce, rice vinegar, brown sugar, orange zest, cumin, coriander, and cayenne (if using). Stir well to combine.
- Thicken the sauce: Bring the sauce to a simmer, then reduce the heat to low. Whisk in the cornstarch slurry and continue to stir until the sauce thickens, about 2-3 minutes. Season with salt and pepper to taste.
- Combine and serve: Add the fried chicken pieces to the sauce and toss gently to coat each piece evenly. Cook for an additional 1-2 minutes to warm the chicken through and allow it to absorb some of the sauce.
- Garnish and serve: Transfer the orange chicken to a serving platter. Sprinkle with sliced green onions and sesame seeds. Serve immediately.
Tips
- Chicken thighs vs. breasts: Chicken thighs are more forgiving and stay juicy during frying. If you prefer chicken breasts, reduce the frying time slightly and be careful not to overcook them.
- Fresh orange juice is key: Bottled orange juice can be used in a pinch, but fresh-squeezed juice gives the sauce a brighter, more authentic citrus flavor. If using bottled, choose one without added sugar.
- Don’t skip the cornstarch slurry: The slurry is what gives the sauce its glossy, thick consistency that clings to the chicken. If you add it all at once, you may get lumps; whisk it in gradually.
- Adjust the sweetness: The brown sugar amount can be adjusted to your taste. For a less sweet sauce, reduce to ¼ cup (50 g). For a more tangy kick, add an extra tablespoon of rice vinegar.
Serving Suggestions
Serve the Shawarma House Orange Chicken over steamed jasmine rice or basmati rice to soak up the delicious sauce. It also pairs well with a side of stir-fried vegetables, such as broccoli, bell peppers, or snap peas. For a complete meal, add a simple cucumber salad with a light vinaigrette to balance the richness of the dish.
Variations
- Spicy Orange Chicken: Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce for a fiery kick.
- Orange Chicken with Vegetables: Add sliced bell peppers, onions, or broccoli to the sauce along with the fried chicken and simmer for a few minutes until the vegetables are tender-crisp.
- Baked Version: For a lighter option, bake the breaded chicken on a wire rack over a baking sheet at 400°F (200°C) for 20-25 minutes, or until cooked through, instead of frying. The sauce remains the same.
- Citrus Twist: Replace half of the orange juice with lemon juice or tangerine juice for a different citrus profile.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the orange chicken in a skillet over medium heat with a splash of water or orange juice to loosen the sauce, and heat until warmed through. You can also reheat in the microwave in 30-second intervals, stirring in between. The chicken will lose its crispiness upon reheating, but the flavor remains delicious. For best texture, reheat in a single layer in a toaster oven or under the broiler for a few minutes.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, you can. Chicken breasts will work, but they can dry out more easily. Be sure to fry them just until cooked through and avoid over-browning.
Can I make this gluten-free? Yes, substitute the all-purpose flour with a gluten-free all-purpose blend, and use tamari or coconut aminos instead of soy sauce. Make sure your cornstarch is certified gluten-free (it usually is).
Can I prepare the sauce in advance? Absolutely. The sauce can be made up to 2 days ahead and stored in the refrigerator. When you’re ready to serve, simply reheat the sauce gently, then add the freshly fried chicken.
How do I know when the chicken is done? The most reliable way is to use a food thermometer. The internal temperature of the chicken should reach 165°F (74°C) as per USDA FSIS guidelines. If you don’t have a thermometer, cut into a piece to ensure there is no pink in the center.
Can I double this recipe? Yes, this recipe scales well. Just be sure to fry the chicken in batches to avoid lowering the oil temperature, which can result in soggy chicken.
What if my sauce is too thin? If your sauce hasn’t thickened enough, mix an additional teaspoon of cornstarch with a tablespoon of water and whisk it into the simmering sauce. Cook for another minute until it reaches your desired consistency.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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