Description
A savory and tangy dish featuring crispy chicken coated in a sweet orange sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
- 1 cup orange juice
- 1/2 cup sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 2 green onions, sliced for garnish
Instructions
- In a bowl, combine flour, salt, and pepper. In another bowl, place beaten eggs. In a third bowl, place cornstarch.
- Dip chicken pieces first in flour, then in egg, and finally in cornstarch, coating evenly.
- Heat vegetable oil in a large skillet over medium-high heat. Fry chicken pieces until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
- In a saucepan, combine orange juice, sugar, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook until sauce thickens, about 2 minutes.
- Add fried chicken to the sauce and toss to coat evenly.
- Serve hot, garnished with sliced green onions.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- You can substitute chicken thighs with chicken breast if preferred.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Keywords: orange chicken, Chinese cuisine, main dish, frying, crispy chicken