Ingredients
Scale
- Chicken Thighs (boneless, skinless) 1.5 lbs, cut into 1-inch pieces
- Cornstarch 1 cup
- All-purpose Flour 1/2 cup
- Vegetable Oil 2 cups, for frying
- Orange Juice 1 cup, freshly squeezed
- Soy Sauce 1/4 cup
- Rice Vinegar 2 tablespoons
- Sugar 1/4 cup
- Orange Zest 1 tablespoon
Instructions
- Step 1: In a bowl, whisk together cornstarch and flour. Dredge the chicken pieces in the mixture, ensuring they are fully coated. Shake off any excess.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 5-7 minutes. Remove from oil and place on a wire rack to drain.
- Step 3: In a separate saucepan, combine orange juice, soy sauce, rice vinegar, sugar, and orange zest. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Step 4: Continue simmering the sauce until it thickens slightly, about 5-7 minutes, stirring occasionally.
- Step 5: Add the fried chicken to the sauce and toss to coat evenly.
- Step 6: Serve the crispy orange chicken immediately over rice or noodles. Garnish with green onions if desired.
Notes
- Store leftover orange chicken in an airtight container in the fridge, but expect it to lose some crispness.
- For best results, reheat the chicken in a single layer in a preheated oven (350°F) to help restore some of its original crunch.
- Serve over steamed jasmine rice and sprinkle with toasted sesame seeds for added flavor and visual appeal.
- To prevent a soggy breading, ensure the oil is hot enough before frying and avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American