Takeout Style Orange Chicken with Wheat Beer
Adapted From: Serious Eats
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
Chicken and Marinade
  • 1 egg white
  • 2 Tbs. dark soy sauce or tamari
  • ¼ cup wheat beer
  • ¼ tsp. baking soda
  • 6 Tbs. corn starch
  • 1 lbs. boneless, skinless chicken thighs and/or breasts cut into ½-inch pieces
Dry Coating for Chicken
  • ½ cup flour
  • ½ cup corn starch
  • ½ tsp. baking powder
  • ½ tsp. kosher salt
Orange Sauce
  • 2 Tbs. oil
  • 2 tsp. minced garlic (about 2 medium cloves)
  • 2 tsp. minced fresh ginger (about one 1-inch piece)
  • 2 Tbs. dark soy sauce or tamari
  • 3 Tbs. rice vinegar
  • ¼ cup brown sugar
  • 1 tsp. roasted sesame seed oil
  • 3 Tbs. Sriracha sauce, if desired
  • 2 tsp. grated zest and ¼ cup juice from 1 orange
  • 1 Tbs. corn starch
  • ⅓ cup wheat beer
  • Oil for frying
  • Sliced scallions for garnish
  • Steamed white or brown rice for serving
  • Steamed broccoli and snow peas or other vegetables
  1. Whisk egg white in a large bowl until lightly foamy; whisk in soy sauce and beer. Reserve half of marinade in a separate small bowl and set aside for the dry coat later on. Add baking soda and corn starch to the large bowl and whisk to combine; add chicken and coat thoroughly. Cover with plastic wrap and set aside.
Dry Coat
  1. Combine flour, corn starch, baking powder, and ½ teaspoon salt in a large bowl; whisk to combine then add the reserved marinade and continue to whisk until coarse clumps form. Set aside.
  1. Heat oil in a large skillet over medium heat. Add garlic and ginger; cook, stirring occasionally, until softened and aromatic. Add soy sauce, vinegar, brown sugar, sesame oil, orange zest, and orange juice; reduce heat to low. In the small bowl previously used for the reserved marinade (this will help limit dishes), whisk together corn starch and beer until no lumps remain. Add to skillet and continue to cook, stirring regularly, until sauce thickens, about 1 minute.
  1. Add enough to a wok or Dutch oven to fry chicken, about 3-inches deep; heat to 350°F. Working in batches to prevent overcrowding, transfer chicken from marinade to dry mixture making sure each piece is thoroughly coated. Carefully place in hot oil and cook, adjusting the heat as needed to maintain the temperature to maintain a temperature of 325 to 375°F. Once chicken is cooked through, about 4 minutes, transfer to a plate or bowl lined with paper towels. Repeat process until all of the chicken has been cooked.
  2. Add the cooked chicken to the skillet or a large bowl and toss with the sauce. Serve immediately.
Recipe by Beer Bitty at https://www.beerbitty.com/takeout-style-orange-chicken-with-wheat-beer/