Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces: 1.5 lbs
- All-purpose flour: 1 cup
- Cornstarch: 1/2 cup
- Vegetable oil, for frying: 3 cups
- Orange marmalade: 1/2 cup
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Red pepper flakes: 1-2 teaspoons (adjust to taste)
Instructions
- Step 1: In a large bowl, combine flour and cornstarch. Dredge the chicken pieces in the flour mixture, ensuring they are fully coated. Shake off excess flour.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Carefully add the chicken in batches, being careful not to overcrowd the pan. Fry for 5-7 minutes, or until golden brown and cooked through. Remove chicken and place on a paper towel-lined plate to drain excess oil.
- Step 3: In a separate saucepan, combine orange marmalade, soy sauce, rice vinegar, and red pepper flakes. Heat over medium heat, stirring constantly, until the marmalade has melted and the sauce is smooth and slightly thickened, about 2-3 minutes.
- Step 4: Add the fried chicken to the saucepan with the orange sauce. Toss to coat the chicken evenly with the sauce.
- Step 5: Cook for another 2-3 minutes, allowing the sauce to caramelize slightly and adhere to the chicken.
Notes
- For optimal crispness, store leftover chicken and sauce separately and combine just before reheating.
- Reheat leftover chicken in a skillet or air fryer to re-crisp the coating before tossing with warmed sauce.
- Serve your hot orange chicken immediately over steamed rice or noodles, garnished with sesame seeds and green onions for a complete and vibrant meal.
- To intensify the orange flavor, add a teaspoon of orange zest to the sauce while it's simmering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American