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Flavor adventures - Departing Daily

Sticky UFO White Orange Chicken

Take a sweet and tangy flavor adventure with this simple to make orange chicken recipe inspired by some of our favorite late night take out dishes! Adapted from Craft Beering.

What's Inside:



What You Need:

  • 6 chicken thighs (boneless), cut into bite sized pieces
  • 2 oranges
  • 1 cup UFO White
  • ½ cup brown sugar
  • ⅓ cup soy sauce
  • ¼ rice vinegar
  • ½ tbsp chili garlic sauce
  • 1 cup corn starch
  • 1 cup vegetable oil
  • 2 tsp freshly grated ginger
  • 2 cloves of garlic, finely minced
  • 2 tbsp corn starch + 3 tbsp water

What You Do:

  1. Place the chicken pieces inside a gallon sized plastic bag and set aside.
  2. Zest the two oranges then squeeze the juice of the oranges into a bowl.
  3. Add the UFO White, brown sugar, soy sauce, rice vinegar and chili garlic to the bowl and stir well, until the sugar is dissolved.
  4. Measure out ⅔ cup of the sauce mixture and pour it over the chicken. Close the plastic bag and massage the chicken with the marinade.
  5. Cover the bowl containing the remaining sauce. Place the bag with chicken and bowl of sauce in the refrigerator and let the chicken marinade for about 1 hour.
  6. When ready to start cooking, take out the sauce and bag with chicken from the refrigerator.
  7. In a large bowl, add the cornstarch
  8. Heat the 1 cup of oil in a large frying pan over medium-high heat.
  9. Discard the marinade from the bag with the chicken. Working in batches of 8-10 pieces coat each piece of chicken in corn starch and lightly fry on both sides.
  10. Set fried chicken pieces onto a paper napkin lined plate while working on consecutive batches.
  11. Discard the oil from the pan and heat 1 tbsp of new oil.
  12. Add the garlic and ginger and stir around, ½ min.
  13. Add the remaining sauce and bring it to simmer.
  14. Add the chicken pieces, stir to make sure they are well coated with sauce.
  15. Mix the 2 tbsp of cornstarch with the water and add to the sauce. Stir gently until the sauce begins to thicken and remove from heat.
  16. Serve with jasmine rice and garnish with green onions.