陈皮鸡是海外最受欢迎的中餐之一，鸡块炸得外酥里嫩，裹上酸甜浓郁、带着清新橙香的酱汁，色泽红亮诱人。一口下去，酸甜开胃，配米饭简直绝了。
Orange Chicken is one of the most popular Chinese dishes abroad. The chicken is deep-fried until crispy and tender, then coated in a rich, sweet and tangy orange sauce. It’s glossy and appetizing, and pairs perfectly with steamed rice.
🌴食材 | Ingredients：
鸡腿肉，400g（去骨，切块）。/ Chicken thigh meat, 400g (boneless, cut into chunks).
鸡蛋，1个（打散，裹糊用）。/ Egg, 1 (beaten, for the batter).
橙子，1个（取橙皮屑和橙汁）。/ Orange, 1 (for zest and juice).
熟白芝麻，1小撮（点缀）。/ Toasted white sesame seeds, a small pinch (for garnish).
葱花，1根（切碎，出锅撒）。/ Scallion, 1 (chopped, for garnish).
🌴配料 | Aromatics：
蒜末，3~4瓣。/ Minced garlic, 3-4 cloves.
姜末，一小块。/ Minced ginger, a small piece.
干红辣椒，3~5个（剪段，可选）。/ Dried red chilies, 3-5 (cut into segments, optional).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
老抽，半勺（约5ml，上色用）。/ Dark soy sauce, 1/2 tbsp (about 5ml, for color).
白醋，1勺（约10ml）。/ White vinegar, 1 tbsp (about 10ml).
白糖，2勺（约30g，酸甜关键）。/ Sugar, 2 tbsp (about 30g, key for the sweet taste).
番茄酱，1勺（约15g）。/ Ketchup, 1 tbsp (about 15g).
淀粉，3勺（约30g，裹糊用）。/ Cornstarch, 3 tbsp (about 30g, for coating).
面粉，1勺（约10g，裹糊用）。/ All-purpose flour, 1 tbsp (about 10g, for coating).
料酒，1勺（约10ml，腌肉用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，腌制鸡块
鸡腿肉切成大小均匀的块，加1勺料酒、少许盐和白胡椒粉，抓匀腌制15分钟。⚠️ 加料酒和白胡椒粉能去腥。我试过不腌直接炸，结果里面没味道，外面酸甜里面寡淡，口感差很多。
Cut the chicken thigh into evenly sized chunks. Marinate with cooking wine, salt, and white pepper for 15 minutes. ⚠️ This removes the odor and adds flavor. I’ve tried frying without marinating, and the inside tasted bland.
2，裹糊
取一个大碗，放入3勺玉米淀粉、1勺面粉、1个打散的鸡蛋，加少许水，搅拌成浓稠的面糊。把腌好的鸡块放入面糊中，均匀裹上一层。⚠️ 面糊别太稀，能挂在肉上就行。面糊太稀挂不住，炸出来不酥；太稠又会很厚，口感发硬。
In a bowl, mix cornstarch, flour, and the beaten egg with a little water to make a thick batter. Coat the chicken evenly. ⚠️ The batter should be thick enough to stick to the meat.
3，炸制
锅里倒油，油温六成热，放入裹好糊的鸡块，中火炸2~3分钟，炸到表面金黄酥脆，捞出控油。⚠️ 火别太大，不然外面焦了里面还没熟。我试过火太大，结果外面黑了里面还是生的。
Heat oil to 160°C (about 60% hot). Fry the coated chicken over medium heat for 2-3 minutes until golden and crispy. Drain. ⚠️ Don’t use high heat, or they will burn outside and stay raw inside.
4，复炸（可选，更酥脆）
把油温升高到八成热，倒入炸好的鸡块复炸20~30秒，捞出控油。⚠️ 复炸能让外壳更酥脆，放久了也不容易回软。我试过不復炸，结果放凉了之后软塌塌的。
Optional: Heat the oil to 180°C and fry the chicken for another 20-30 seconds. ⚠️ This makes them extra crispy and keeps them from getting soggy.
5，调陈皮酱汁
取一个小碗，放入2勺生抽、半勺老抽、1勺白醋、2勺白糖、1勺番茄酱、少许盐，再加入1个橙子的橙汁和少许橙皮屑，搅拌均匀。⚠️ 橙皮屑是灵魂，不要省。我试过只用橙汁不加皮屑，结果只有甜味，没有那种清新的柑橘香。
In a small bowl, mix light soy sauce, dark soy sauce, vinegar, sugar, ketchup, a pinch of salt, the juice of 1 orange, and a little orange zest. ⚠️ Don’t skip the zest. I’ve tried using only juice, and it lacked that fresh citrus aroma.
6，炒酱汁
锅里留底油，放入干红辣椒段、蒜末和姜末，小火炒出香味。倒入调好的酱汁，中火炒到冒泡、汤汁浓稠。⚠️ 炒酱汁时要不停搅拌，防止糊底。我试过没搅拌，结果锅底糊了，整锅汁发苦。
Add dried red chilies, minced garlic, and ginger to the pan with a little oil and stir-fry over low heat until fragrant. Pour in the sauce and cook over medium heat until it bubbles and thickens. ⚠️ Stir constantly to prevent burning.
7，合炒
转大火，倒入炸好的鸡块，快速翻炒均匀，让每块鸡肉都裹上酱汁。⚠️ 合炒动作要快，保持外壳酥脆。我试过炒太久，结果外壳全软了，一点都不酥。
Turn to high heat, add the fried chicken, and stir-fry quickly to coat each piece with the sauce. ⚠️ Be quick to keep the coating crispy.
8，出锅
关火，装盘，撒上熟白芝麻和葱花点缀。趁热吃，外酥里嫩，酸甜开胃，带着清新的橙香。⚠️ 芝麻和葱花最后撒，趁热吃口感最好。
Turn off the heat and plate the dish. Sprinkle with toasted white sesame seeds and chopped scallion. Serve hot. ⚠️ Add the garnishes at the very end for the best look and flavor.
宝宝们陈皮鸡一定要用鸡腿肉，比鸡胸肉更嫩。面糊要浓稠能挂住肉。中火慢炸，复炸20秒更酥脆。酱汁里的橙皮屑是灵魂，千万别省。合炒动作要快，保持外壳酥脆。出锅前撒白芝麻和葱花，颜值和香气直接拉满。
Tips: Use chicken thigh for extra tenderness. Make a thick batter. Fry over medium heat, then double-fry for crispiness. Don’t skip the orange zest. Be quick when tossing with the sauce. Garnish with sesame seeds and scallions before serving.
这道【陈皮鸡 | Orange Chicken】是海外最经典的中餐之一。如果你喜欢这种酸甜清新的口感，还可以试试我之前写的【糖醋里脊 | Sweet and Sour Pork】。想看更多经典下饭菜，可以逛逛我的家常菜分类。
If you enjoy this sweet and tangy flavor, you should also try my Sweet and Sour Pork. For more classic home-style dishes, check out my Home-style Recipes category.
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