Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon vegetable oil (for frying)
- 1 tablespoon sesame oil
Instructions
- Step 1: In a medium bowl, whisk together cornstarch, flour, salt, pepper, garlic powder, and ginger powder. Add chicken pieces and toss to coat evenly.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, carefully add chicken pieces in a single layer, avoiding overcrowding. Fry for about 5-7 minutes per side, until golden brown and crispy. Remove chicken from skillet and set aside on a wire rack or paper towel-lined plate to drain excess oil.
- Step 3: In a small bowl, whisk together orange juice, soy sauce, rice vinegar, and honey.
- Step 4: Add the cooked chicken back to the skillet. Pour the orange sauce over the chicken and cook for 2-3 minutes, or until the sauce has thickened and is coating the chicken evenly. Stir frequently to prevent burning.
- Step 5: Stir in sesame oil and remove from heat. Serve immediately over rice or noodles.
Notes
- Store leftover Crispy Orange Chicken in an airtight container in the refrigerator for up to 3 days.
- For perfectly crispy reheating, re-crisp the chicken in a preheated oven at 375°F (190°C) for about 8-10 minutes.
- Serve this vibrant dish with a side of steamed broccoli or a refreshing Asian slaw for a balanced meal.
- To achieve extra-crispy chicken, ensure the chicken is completely dry before tossing it in the cornstarch and flour mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American