From christieathome.com
Easy Orange Chicken
Ingredients
For the chicken
- 1 lb skinless boneless chicken thighs
- 1/4 cup cornstarch
For frying
- 1/3 cup vegetable oil or any neutral oil
For the sauce
- 1 cup freshly-squeezed orange juice, pulp removed
- 2 tbsp white vinegar
- 6 tbsp light brown sugar
- 2 tbsp regular soy sauce
- 2 garlic cloves, minced
- 1/4 tsp ginger powder
- 1 tbsp cornstarch
- 1/2 tsp red chili flakes
For garnish
- 1 tbsp orange zest, grated
- 1 tsp toasted sesame seeds
- 1/2 green onion, finely chopped
Steps
- Whisk together 1 cup orange juice, 2 tbsp white vinegar, 6 tbsp brown sugar, 2 tbsp soy sauce, 2 garlic cloves, ¼ tsp ginger powder, 1 tbsp cornstarch, and ½ tsp red chili flakes in a small bowl until well combined and the sugar has fully dissolved.
- Dice the 1 lb chicken thighs into uniform 1.5-inch pieces. Do not pat the chicken dry, as a little surface moisture helps the ¼ cup cornstarch stick.
- Transfer the chicken to a large bowl, add ¼ cup cornstarch, and toss until every piece is evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
- Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry chicken in small batches for 5-7 minutes total, keeping oil at 325-350°F. Don't move the chicken until the bottom is golden and the crust has set; then flip and fry until the other side is golden and the chicken reaches 165°F. Between batches, return oil to 350°F and remove browned bits.
5-7 min
- Transfer the chicken to a wire rack to drain excess oil and keep the crust crisp. Remove the remaining oil from the pan.
- Whisk the sauce again, then pour it into the pan and simmer over medium-high heat until thick enough to coat the back of a spoon. Add the chicken and toss to coat evenly. Garnish with 1 tbsp orange zest, 1 tsp sesame seeds, and ½ green onion. Serve immediately.
Nutrition
Per serving
- kcal
- 380
- protein
- 31 g
- carbs
- 47 g
- fat
- 7 g