Description
Whipping up Orange Chicken brings Chinese-American restaurant flavors straight to your kitchen with crispy, tangy chicken pieces that dance between sweet and zesty. Saucy, golden-coated chicken chunks will make dinner feel like a restaurant-quality feast without leaving home.
Ingredients
Scale
Main Protein:
- 500 grams chicken thighs, boneless and skinless
Primary Coating and Cooking:
- ½ cup cornstarch
- ¼ cup vegetable oil
Sauce and Flavor Enhancers:
- 1 cup orange juice
- ¼ cup soy sauce
- ¼ cup sugar
- 2 tablespoons vinegar
- 3 cloves garlic
- 1 tablespoon ginger
- 2 green onions
- 1 tablespoon sesame seeds
- 1 pinch chili flakes
Optional Vegetables:
- Bell peppers
- Broccoli
- Snap peas
Instructions
- Chop 500 grams of boneless chicken thighs into bite-sized pieces. Thoroughly dust each piece with ½ cup cornstarch, ensuring complete and even coverage.
- Heat ¼ cup vegetable oil in a large skillet to 350°F. Carefully place cornstarch-coated chicken pieces into hot oil, cooking for 4-5 minutes until golden brown and internal temperature reaches 165°F.
- Mince 3 cloves garlic and 1 tablespoon ginger. Sauté aromatics in a separate pan for 30 seconds over medium heat until fragrant.
- Pour 1 cup orange juice, ¼ cup soy sauce, ¼ cup sugar, and 2 tablespoons vinegar into the pan with garlic and ginger. Simmer sauce for 5-6 minutes until slightly thickened.
- Transfer crispy chicken pieces into orange sauce. Gently toss to coat each piece completely in the glossy sauce.
- Transfer sauced chicken to serving plate. Sprinkle 1 tablespoon sesame seeds and 2 chopped green onions over the top for fresh garnish.
- Optional: Add steamed bell peppers or broccoli alongside chicken for extra nutrition. Dust with a pinch of chili flakes if you enjoy a hint of heat.
Notes
- Cornstarch creates a crispy, light coating that helps seal in the chicken’s moisture during frying.
- Freshly squeezed orange juice delivers a brighter, more vibrant flavor compared to store-bought juice.
- Pat chicken pieces completely dry before coating with cornstarch to ensure maximum crispiness and prevent soggy breading.
- For a gluten-free version, swap regular soy sauce with tamari and use gluten-free cornstarch to coat the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 20 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg