Description
Orange chicken is a crispy, deep-fried dish coated in a sweet, tangy, and slightly spicy orange-flavored glaze, blending savory and citrusy flavors.
Ingredients
Units
Scale
- 2 lbs chicken thighs, diced
- Neutral oil, for frying
- Green onions and roasted sesame seeds, for garnish (optional)
- 2 eggs
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 teaspoon black pepper
Orange Chicken Sauce:
- 3/4 cup orange juice (2-3 oranges)
- 2 tablespoons honey
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon cornstarch (optional)
Instructions
- In a large bowl, beat the two eggs. Add the 1/2 cup of cornstarch, the flour, and black pepper. Mix to combine until you are left with a thick, yellow batter.
- Dip the diced chicken thighs into the egg mixture, ensuring each piece is evenly coated. Set aside.
- Heat oil in a large pan or wok over medium heat (about 1 inch of oil). Once hot, carefully add the coated chicken pieces in batches, frying until golden brown and cooked through (about 2-3 minutes per side).
- Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
- In a medium-sized saucepan over medium heat, combine the orange juice, honey, sugar, rice vinegar, soy sauce, grated ginger, and minced garlic. Stir occasionally, until the sugar dissolves and the sauce thickens slightly (about 5-7 minutes). If you want a thicker sauce, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce.
- Once the sauce has thickened, toss the fried chicken pieces in the sauce, ensuring they are evenly coated. Serve the orange chicken hot, garnished with sesame seeds or chopped green onions if desired, over rice or alongside vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 3-4