Crispy Orange Chicken

Ingredients

• 1 lb boneless, skinless chicken thighs (Cut into bite-size pieces)
• 1 egg
• 0.5 cup cornstarch (For coating the chicken)
• 0.25 cup all-purpose flour (For coating the chicken)
• 0.5 tsp salt (For seasoning the chicken)
• 0.25 tsp black pepper (For seasoning the chicken)
• neutral oil (For frying; use enough to fry the chicken, then leave a thin layer in the wok)
• 0.5 cup fresh orange juice (For the orange sauce)
• 1 tsp orange zest (Add a little extra for a stronger citrus flavor, if desired)
• 2 tbsp soy sauce (For the orange sauce)
• 2 tbsp rice vinegar (For the orange sauce)
• 3 tbsp brown sugar (For the orange sauce)
• 2 cloves garlic (Minced)
• 1 tsp fresh ginger (Grated)
• 1 tbsp cornstarch (For the slurry)
• 2 tbsp water (For the slurry)
• 2 cups cooked white rice (To serve)
• 1 tbsp sesame seeds (For finishing)
• 2 tbsp green onions (Sliced; for finishing)

Steps

1. 1

   Add the bite-size chicken pieces, egg, salt, and black pepper to a bowl. Add the cornstarch and flour, then mix until every piece is evenly coated.

2. 2

   Heat the neutral frying oil to 350°F (175°C). Fry the chicken in small batches so the pieces stay crisp, cooking until golden, crispy, and completely cooked through.

3. 3

   Transfer each batch of fried chicken to a wire rack to drain.

4. 4

   Leave a thin layer of oil in a clean wok. Add the minced garlic and grated ginger, then stir briefly until fragrant.

5. 5

   Add the orange juice, orange zest, soy sauce, rice vinegar, and brown sugar. Bring the sauce to a gentle simmer.

6. 6

   In a separate small bowl, mix the cornstarch and water to make a slurry.

7. 7

   Pour the slurry into the simmering orange sauce while stirring. Continue stirring until the sauce becomes thick, smooth, and glossy.

8. 8

   Add the crispy chicken to the thickened sauce and toss quickly until every piece is coated.

9. 9

   Serve immediately over the cooked white rice. Finish with sesame seeds and sliced green onions.

Notes

Fry in small batches to keep the chicken crispy. Let the sauce thicken before adding the chicken, and toss it just before serving for maximum crunch. The source does not specify an exact frying duration; cook until golden, crispy, and completely cooked through.

Nutrition per serving

• main
• East Asian-inspired
• fried
• crispy
• chicken
• takeout-style
• quick dinner