Description
Crispy, juicy chicken coated in a tangy and sweet homemade orange sauce. Better than takeout!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1/4 cup vegetable oil, for frying
- 1/2 cup orange juice, fresh squeezed is best!
- 1/4 cup rice vinegar
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon orange zest
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Cooked white rice, for serving
- Sesame seeds, for garnish (optional)
- Green onions, chopped, for garnish (optional)
Instructions
- Preparing the Chicken: In a large bowl, combine the chicken pieces, cornstarch, salt, and pepper. Toss to coat evenly. Pour the beaten egg over the chicken and toss again to coat.
- Frying the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Carefully add the chicken pieces in a single layer (fry in batches if needed). Fry for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove and drain on a wire rack lined with paper towels.
- Making the Orange Sauce: In a medium saucepan, whisk together the orange juice, rice vinegar, soy sauce, sugar, honey, and orange zest. In a small bowl, combine the cornstarch and water to create a slurry. Add the cornstarch slurry, minced ginger, minced garlic, and red pepper flakes (if using) to the saucepan. Bring the sauce to a simmer over medium heat, stirring constantly. Simmer for 3-5 minutes, or until the sauce has thickened. Taste and adjust seasonings as needed.
- Combining Chicken and Sauce: Add the fried chicken to the saucepan with the orange sauce. Toss to coat evenly. Cook for another 1-2 minutes, allowing the flavors to meld.
- Serving: Serve immediately over cooked white rice. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Use fresh orange juice for the best flavor.
- Don’t overcrowd the pan when frying the chicken.
- Adjust the sauce to your taste (sweetness, tanginess, spiciness).
- Keep the chicken warm in a low oven if not serving immediately.
- For gluten-free, use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 25 minutes