Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces: 1.5 lbs
- All-purpose flour: 1 cup
- Cornstarch: 1/2 cup
- Vegetable oil: 2 cups (for frying)
- Orange juice: 1 cup
- Rice vinegar: 1/4 cup
- Soy sauce: 3 tablespoons
- Red pepper flakes: 1-2 teaspoons (adjust to your spice preference)
Instructions
- Step 1: In a bowl, combine the flour and cornstarch. Dredge the chicken pieces in the flour mixture, ensuring they are fully coated.
- Step 2: Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through (about 5-7 minutes per batch). Remove chicken and set aside on a wire rack to drain excess oil.
- Step 3: In a separate saucepan, whisk together the orange juice, rice vinegar, soy sauce, and red pepper flakes. Bring to a simmer over medium heat.
- Step 4: Reduce the heat to low and let the sauce simmer for about 5-7 minutes, or until it thickens slightly.
- Step 5: Add the fried chicken to the sauce and toss to coat evenly.
- Step 6: Serve the hot orange chicken immediately over rice or noodles.
Notes
- Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days, but the chicken will lose some crispness.
- For best results, reheat the orange chicken in a skillet over medium heat, adding a splash of water if the sauce has thickened too much.
- Serve this fiery feast with steamed broccoli or green beans for a delicious and balanced meal.
- Don't overcrowd the pan when frying the chicken; work in batches to maintain oil temperature and ensure crispy results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American