Chinese Orange Chicken Burgers

Name: Chinese Orange Chicken Burgers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ lb (4 large thighs) (680 g) boneless, skinless chicken thighs, trimmed of excess fat and pounded to an even ¾-inch (2 cm) thickness; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) Shaoxing wine or dry sherry; 1 tsp (5 g) fresh ginger, finely grated; 2 cloves (6 g) garlic, finely grated or minced; ½ tsp (1 g) ground white pepper (or black pepper); ½ tsp (3 g) kosher salt; ½ cup (64 g) cornstarch; 2 large (100 g) large eggs, beaten until smooth; 1½ cups (90 g) panko breadcrumbs; 1½ cups (360 ml) neutral oil such as canola or peanut oil, for shallow frying, about ½ inch (1.25 cm) deep; 1 tbsp (15 ml) neutral oil; 3 cloves (9 g) garlic, finely minced; 2 tsp (10 g) fresh ginger, finely grated; ¼ tsp (½ g) red pepper flakes (optional); ¾ cup (180 ml) fresh orange juice, strained of pulp; 1 tbsp (6 g) orange zest, finely grated; 3 tbsp (38 g) granulated sugar; 2 tbsp (30 ml) soy sauce; 2 tbsp (30 ml) rice vinegar; 1 tbsp (8 g) cornstarch, stirred into the water until smooth; 1 tbsp (15 ml) cold water; 1 tsp (5 ml) toasted sesame oil; 1½ cups (100 g) green cabbage, very thinly shredded; 2 tsp (10 ml) rice vinegar; 4 whole (60 g) scallions, thinly sliced on a diagonal, white and green parts kept separate; 4 tbsp (60 g) mayonnaise; 2 tsp (10 ml) sriracha or chili sauce (optional); 4 buns (280 g) brioche hamburger buns, split; 1 tbsp (14 g) unsalted butter, softened

From the MyKitchenBank Kitchen

Crisp panko-crusted chicken thighs are tossed in a glossy, zesty orange-ginger sauce, then stacked on toasted buns with crunchy cabbage slaw, scallions and spicy mayo. All the sticky-sweet flavor of takeout orange chicken, in burger form.

Prep: 30 min
Cook: 30 min
Wait: 23 min
Total: 1 hr 23 min
Makes: 4 burgers

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Ingredients

4 servings

For the chicken
1½ lb (4 large thighs) (680 g) boneless, skinless chicken thighs, trimmed of excess fat and pounded to an even ¾-inch (2 cm) thickness
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) Shaoxing wine or dry sherry
1 tsp (5 g) fresh ginger, finely grated
2 cloves (6 g) garlic, finely grated or minced
½ tsp (1 g) ground white pepper (or black pepper)
½ tsp (3 g) kosher salt
½ cup (64 g) cornstarch
2 large (100 g) large eggs, beaten until smooth
1½ cups (90 g) panko breadcrumbs
1½ cups (360 ml) neutral oil such as canola or peanut oil, for shallow frying, about ½ inch (1.25 cm) deep
For the orange sauce
1 tbsp (15 ml) neutral oil
3 cloves (9 g) garlic, finely minced
2 tsp (10 g) fresh ginger, finely grated
¼ tsp (0.5 g) red pepper flakes (optional)
¾ cup (180 ml) fresh orange juice, strained of pulp
1 tbsp (6 g) orange zest, finely grated
3 tbsp (38 g) granulated sugar
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) rice vinegar
1 tbsp (8 g) cornstarch, stirred into the water until smooth
1 tbsp (15 ml) cold water
1 tsp (5 ml) toasted sesame oil
For the slaw and assembly
1½ cups (100 g) green cabbage, very thinly shredded
2 tsp (10 ml) rice vinegar
4 whole (60 g) scallions, thinly sliced on a diagonal, white and green parts kept separate
4 tbsp (60 g) mayonnaise
2 tsp (10 ml) sriracha or chili sauce (optional)
4 buns (280 g) brioche hamburger buns, split
1 tbsp (14 g) unsalted butter, softened
2 tsp (6 g) toasted sesame seeds (optional)

Equipment (9)

10-inch (25 cm) heavy skillet, cast iron or stainless steel, for frying
Small saucepan (1½ quart / 1.5 L) for the sauce
Instant-read thermometer
Frying thermometer
Wire rack set over a rimmed baking sheet
3 shallow dishes or plates for the breading station
Meat mallet or rolling pin, plus plastic wrap or a zip-top bag
Large skillet or griddle for toasting the buns
Slotted spatula or fish spatula

Steps

Before you start

Zest the orange before juicing it. You need 1 tablespoon of zest and about ¾ cup (180 ml) of juice, which is 2 large oranges. Use fresh juice for the brightest flavor.
Set a wire rack over a rimmed baking sheet for the fried chicken. A rack keeps the crust crisp, because chicken set on paper towels steams and goes soft underneath.
Plan on frying in 2 batches of 2 thighs. Overcrowding the pan drops the oil temperature and makes the coating greasy.
Have an instant-read thermometer and a frying or candy thermometer ready.

1
Pound and marinate chicken
- Place the thighs between sheets of plastic wrap or inside a zip-top bag and pound with a mallet or rolling pin to an even ¾-inch (2 cm) thickness, roughly the size of your bun.
- Put them in a bowl with the marinade soy sauce, Shaoxing wine, grated ginger, garlic, white pepper and salt.
- Turn to coat and leave at room temperature for 20 minutes.
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Ready when: Thighs are an even thickness with no thick humps
Tip: Even thickness is the key to cooking the center through before the crust darkens.
2
Make the slaw and mayo
- While the chicken marinates, toss the shredded cabbage with the 2 teaspoons rice vinegar, a pinch of the scallion greens and a small pinch of salt.
- In a small bowl, stir the mayonnaise with the sriracha, if using.
- Refrigerate both until assembly.
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Ready when: Cabbage is lightly glistening and slightly softened
Tip: Save most of the scallion greens for topping the burgers and put the whites in the sauce-side garnish pile.
3
Simmer the orange sauce
- Heat the sauce oil in a small saucepan over medium heat.
- Add the garlic, ginger, scallion whites and red pepper flakes, if using, and stir for 30 seconds until fragrant.
- Add the orange juice, zest, sugar, sauce soy sauce and rice vinegar.
- Bring to a simmer and cook 2 minutes.
- Stir the cornstarch and water slurry again, pour it in while whisking, and simmer 1 minute more.
- Remove from the heat and stir in the sesame oil.
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Ready when: Sauce is glossy and coats the back of a spoon, leaving a clear line when you drag a finger through it
Tip: The sauce thickens further as it cools. If it gets too thick, whisk in a splash of water when rewarming.
4
Set up breading station
- Line up three shallow dishes: cornstarch in the first, beaten eggs in the second, panko in the third.
- Lift each thigh from the marinade, letting excess drip off.
- Dredge in cornstarch and pat off the excess, dip in egg, then press firmly into the panko, coating both sides and the edges.
- Set the breaded thighs on a plate.
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Ready when: Every surface is evenly coated in panko with no wet spots
Tip: Use one hand for the dry dishes and the other for the egg to avoid clumpy fingers.
5
Heat the frying oilOven 350°F / 175°C
- Pour the frying oil into the 10-inch skillet so it is about ½ inch (1.25 cm) deep.
- Heat over medium-high heat until a thermometer reads 350°F (175°C), about 4 minutes.
- Test with a pinch of panko, which should sizzle steadily right away.
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Ready when: Thermometer reads 350°F (175°C)
Tip: Adjust the heat between batches to hold 340–350°F (170–175°C). Too hot burns the panko before the chicken cooks through.
6
Fry the chickenOven 175°F / 80°C
- Carefully lay 2 thighs in the oil, away from you.
- Fry 4 to 5 minutes until the underside is deep golden, flip with tongs and a spatula, and fry another 4 minutes.
- The chicken must read 175°F (80°C) in the thickest part.
- Move to the wire rack.
- Return the oil to 350°F (175°C) and repeat with the remaining 2 thighs.
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Ready when: Crust is deep golden brown and an instant-read thermometer reads 175°F (80°C) in the thickest part
Tip: Thighs are juicier and more tender at 175°F (80°C) than at the minimum safe 165°F (74°C).
7
Rest on the rack
- Let the fried chicken rest on the wire rack for 3 minutes so the juices settle and the crust sets.
- Meanwhile, rewarm the orange sauce over low heat, whisking, until steaming.
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Ready when: Sauce is steaming and loosely pourable
8
Toast the buns
- Spread the softened butter on the cut sides of the buns.
- Toast cut-side down in a large skillet over medium heat for 1 to 2 minutes, until golden brown and fragrant.
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Ready when: Cut sides are golden brown
Tip: Toasting makes a barrier that keeps the sauce from soaking the bun.
9
Glaze the chicken
- Spoon about 3 tablespoons of the warm sauce into a wide bowl.
- Add the chicken one thigh at a time, turn once to coat quickly, and lift out, letting excess drip off.
- Do not soak, or the crust will soften.
- Reserve the leftover sauce for serving.
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Ready when: Chicken is lightly glossy, with crust still visibly crisp
Tip: Glaze right before serving. The crust stays crisp for only a few minutes once sauced.
10
Assemble and serve
- Spread spicy mayo on both toasted bun halves.
- Add a handful of slaw to the bottom bun, then the glazed chicken, then a drizzle of extra sauce, the scallion greens and sesame seeds if using.
- Close with the top bun and serve right away with extra sauce for dipping.
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Ready when: Burger stacks neatly with the crust still crunchy
Tip: Press down gently so the burger holds together.

Good to know

Tips

Pound the thighs to an even thickness so the center cooks through by the time the crust is golden.
Keep the oil at 340–350°F (170–175°C); check the temperature between batches.
Sauce the chicken at the last second so the crust stays crunchy.
For extra zing, stir 1 teaspoon of orange zest into the finished sauce off the heat.

Make ahead

"Make the sauce up to 3 days ahead and refrigerate, then rewarm gently with a splash of water. Slice the cabbage and mix the spicy mayo up to 1 day ahead. The chicken can be pounded and marinated up to 8 hours ahead in the refrigerator; bring it to room temperature for 20 minutes before breading."

Storage & reheating

"Best eaten immediately. Store leftover components separately. Unsauced fried chicken keeps in the fridge up to 3 days; reheat on a rack at 400°F (200°C) for 10 minutes until crisp and hot to 165°F (74°C). Sauce keeps refrigerated 5 days. Cooked chicken can be frozen up to 2 months; reheat from frozen at 375°F (190°C) for 20 minutes. Assembled burgers do not keep well."

Substitutions

Shaoxing wine or dry sherry → Dry sherry or dry white wine. Use the same amount. Chicken broth also works for an alcohol-free version.
panko breadcrumbs → Crushed cornflakes. Gives an even crunchier coating; press them on firmly.
rice vinegar → Apple cider vinegar. Use the same amount for a slightly fruitier tang.
brioche hamburger buns → Potato rolls or sesame buns. Any soft, sturdy bun works; toast well so it holds up to the sauce.