Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs, cut into 1-inch pieces
- Cornstarch: 1/2 cup
- All-purpose flour: 1/4 cup
- Orange juice: 3/4 cup
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Honey: 2 tablespoons
- Orange zest: 1 tablespoon
- Vegetable oil: For frying
Instructions
- Step 1: In a bowl, whisk together cornstarch and flour. Dredge the chicken pieces in the mixture, ensuring they are fully coated.
- 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 per batch. Remove and set aside on a wire rack.
- Step 3: In a separate saucepan, whisk together orange juice, soy sauce, rice vinegar, honey, and orange zest. Bring to a simmer over medium heat.
- Step 4: Cook the sauce, stirring occasionally, until it thickens slightly, about 3-5 minutes.
- Step 5: Add the crispy chicken to the sauce and toss to coat evenly.
- Step 6: Serve immediately over rice or noodles. Garnish with sesame seeds or chopped green onions, if desired.
Notes
- Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days, but the crispiness will diminish.
- To best reheat, spread the chicken on a baking sheet and bake at 350°F (175°C) for 5-10 minutes to help restore some crispness.
- Serve this crave-worthy chicken over fluffy jasmine rice with a side of steamed broccoli for a complete and satisfying meal.
- For extra flavorful chicken, marinate the dredged chicken in a tablespoon of soy sauce and a teaspoon of grated ginger for 30 minutes before frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American