Back to Chicken
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Overview
Cook the chicken until juicy, then add a crisp coating and a bright orange glaze. Toss everything together just before serving so the crust does not soften.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Juicy | 150°–155°F | 1 hour 30 minutes–2 hours |
| Traditional | 155°–160°F | 1 hour 30 minutes–2 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 150°–155°FJuicy
- Juicy thigh meat under a crisp coating and glossy orange sauce.
Best for
- Takeout-style dinners
- Family meals
- Party platters served immediately
Tips
- Use fresh orange zest for the brightest flavor.
- Cornstarch in the coating creates a crisp texture.
- Toss with sauce just before serving to preserve crispness.
- 155°–160°FTraditional
- Firmer chicken that still stays tender beneath the crisp coating.
Best for
- Traditional takeout-style texture
- Diners who prefer firmer chicken
- Immediate family-style service
Get it ready
- Season the chicken evenly.
- Place the orange-chicken pieces in one layer inside a food-safe bag.
Finish and serve
- Simmer orange juice, zest, vinegar, soy sauce, and aromatics, then thicken with a cornstarch slurry.
- Take the chicken out of the bag and pat every piece dry.
- Coat and fry or bake until crisp.
- Toss with the glossy orange sauce, garnish, and serve.
Useful tips
- Put the orange flavor in the finishing glaze rather than relying on a long acidic raw-chicken marinade. Fresh juice and zest keep the sauce bright.
- Use cornstarch slurry for a glossy, slightly translucent glaze. Dissolve the cornstarch in cold water before stirring it into the simmering sauce.
- Fresh orange juice and zest produce a cleaner citrus flavor than orange marmalade, whose pectin can make the reduced glaze jelly-like.
- Toss the chicken with the sauce immediately before service so the coating stays crisp.
Cook safely
Use the bath time for texture, then use a food thermometer before serving. Check the thickest part of every piece of chicken, away from the bone. Every spot should reach 165°F. If any spot is cooler, keep cooking and check it again. Use clean plates and utensils, and keep cooked poultry away from raw juices.