Orange Chicken Without Cornstarch Recipe

This orange chicken Without Cornstarch recipe is a delicious, crispy, and slightly sweet Chinese-American dish that uses boneless chicken thighs instead of chicken breast and doesn’t require cornstarch to make it.

Orange Chicken Without Cornstarch

The chicken is coated in a gluten-free potato starch batter, deep-fried to perfection, and then tossed in a tangy, sweet, and refreshing orange sauce made from fresh orange juice, orange marmalade, and a hint of ginger.

Garnish it with some minced red bell pepper and toasted sesame seeds, and you’ll have an utterly tempting and fabulous meal ready to eat.

The chicken is tender, the orange sauce is packed with flavors, and the combination of the two is just out of this world!

Orange Chicken Without Cornstarch

This orange chicken is absolutely marvelous because of its texture and the sauce that’s complemented by the crispy outer layer of the chicken. It’s a dish you can never get tired of, especially when served with plain steamed rice.

The good thing about this recipe is that it’s gluten-free since potato starch is used as a substitute for cornstarch. It’s also quite simple to make, though it does require deep-frying.

For the sauce, orange juice, orange marmalade, and bits of ginger make it irresistibly tangy.

A sprinkling of minced red bell pepper and toasted sesame seeds adds freshness and a nutty texture.

You have to try this recipe if you’re a fan of orange chicken! The flavors are better than takeout, and it’s a healthier version, too.

Ingredients

For the chicken:

  • 450 grams boneless skin-on chicken thighs (cut into 1.5-inch pieces)
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • 1 teaspoon fresh ginger (grated)
  • ½ cup potato starch
  • Vegetable oil (for frying)
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For the orange sauce:

  • ¾ cup orange juice
  • ⅓ cup orange marmalade
  • ½ tablespoon orange zest (zest of ½ orange)
  • ½ teaspoon potato starch
  • ½ teaspoon salt

To serve:

  • ¼ red bell pepper (minced, for garnish)
  • ½ teaspoon toasted sesame seeds (for garnish)

Feel free to adjust the quantities depending on your needs.

How To Make Orange Chicken Without Cornstarch

For the chicken:

  1. Prepare the chicken. Cut the boneless, skin-on chicken thighs into 1.5-inch pieces.
  2. Marinate the chicken. In a bowl, mix the chicken pieces with soy sauce, sake, and grated ginger. Let it marinate for at least 15 minutes.
  3. Coat the chicken. After marinating, toss the chicken pieces in potato starch until completely coated.
  4. Deep-fry the chicken. Heat enough vegetable oil in a pot or deep fryer. Fry the chicken in batches until golden brown and crispy. Remove and drain on a paper towel.

For the orange sauce:

  1. Make the sauce. In a separate bowl, whisk together the orange juice, orange marmalade, orange zest, potato starch, and salt.
  2. Thicken the sauce. Pour the sauce into a heated pan and cook until it thickens. Adjust the thickness by adding more or less potato starch accordingly.

To serve:

  1. Coat the chicken in sauce. Toss the deep-fried chicken in the prepared orange sauce until fully coated.
  2. Garnish. Transfer the coated chicken onto a serving dish and garnish with minced red bell pepper and toasted sesame seeds. Serve and enjoy!

Note: For the complete list of ingredients and specific directions, see the recipe card below.

Tips for the Best Orange Chicken

Here are some tips to ensure the best orange chicken:

  • Use boneless, skin-on chicken thighs. It’s tastier and has a juicier texture compared to chicken breast. Plus, the skin adds an extra crispiness to the chicken.
  • Properly coat the chicken with potato starch. Make sure every nook and cranny of the chicken is coated for a better crunch. Shake off any excess starch.
  • Fry the chicken until golden brown. This will give you a crispy exterior while maintaining a tender, juicy interior.
  • Adjust the sauce thickness. The sauce should be thick enough to coat the chicken without making it soggy. Adjust the consistency with more or less potato starch.
  • Garnish right before serving. Sprinkle the minced red bell pepper and sesame seeds at the last minute to keep them fresh and crunchy.
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Variations

  • Add veggies. You can make it a complete meal by adding in some veggies like broccoli, carrots, or snap peas. Stir-fry them along with the chicken before tossing them with the sauce.
  • Make it spicy. If you like a kick of heat, add some chili flakes or sriracha sauce to the orange sauce.
  • Make it a bowl. Instead of serving with rice, serve the orange chicken over a bed of steamed rice or quinoa, and top with some sliced green onions and a drizzle of the orange sauce.

What to Serve With Orange Chicken

Orange chicken is often served with steamed rice, which is perfect for soaking up the delicious sauce. However, if you want something different, here are some other great options:

  • Fried rice
  • Lo mein noodles
  • Steamed or stir-fried veggies
  • Egg rolls or spring rolls.

For a complete Asian-inspired feast, serve it alongside other Chinese dishes like sweet and sour chicken, Kung Pao shrimp, and Mongolian beef. Pair the meal with some homemade iced green tea or a refreshing lychee soda for a fantastic dining experience.

Orange Chicken Without Cornstarch

Orange Chicken Without Cornstarch

This orange chicken without cornstarch recipe is a delicious, crispy, and slightly sweet Chinese-American dish that uses boneless chicken thighs instead of chicken breast and doesn't require cornstarch to make it. The chicken is coated in a gluten-free potato starch batter, deep-fried to perfection, and then tossed in a tangy, sweet, and refreshing orange sauce made from fresh orange juice, orange marmalade, and a hint of ginger. Garnish it with some minced red bell pepper and toasted sesame seeds, and you'll have an utterly tempting and fabulous meal ready to eat.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Chinese
Servings 4 people
Calories 500 kcal

Instructions
 

For the chicken

  • Cut the boneless, skin-on chicken thighs into 1.5-inch pieces.
  • In a bowl, mix the chicken pieces with soy sauce, sake, and grated ginger. Let it marinate for at least 15 minutes.
  • Toss the chicken pieces in potato starch until completely coated.
  • Heat enough vegetable oil in a pot or deep fryer. Fry the chicken in batches until golden brown and crispy. Remove and drain on a paper towel.

For the orange sauce

  • In a separate bowl, whisk together the orange juice, orange marmalade, orange zest, potato starch, and salt.
  • Pour the sauce into a heated pan and cook until it thickens. Adjust the thickness by adding more or less potato starch accordingly.

To serve

  • Toss the deep-fried chicken in the prepared orange sauce until fully coated.
  • Transfer the coated chicken onto a serving dish and garnish with minced red bell pepper and toasted sesame seeds. Serve and enjoy!