Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces: 1.5 lbs
- Cornstarch: 1/2 cup
- All-purpose flour: 1/4 cup
- Vegetable oil: 1/2 cup
- Orange juice: 1 cup
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Brown sugar: 1/4 cup
- Ginger, grated: 1 tablespoon
- Garlic, minced: 2 cloves
- Orange zest: 1 teaspoon
- Red pepper flakes: 1/2 teaspoon (optional)
Instructions
- Step 1: In a large bowl, combine cornstarch and flour. Dredge the chicken pieces in the mixture, ensuring they are fully coated.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken and set aside on a plate lined with paper towels.
- Step 3: In the same skillet, combine orange juice, soy sauce, rice vinegar, brown sugar, ginger, garlic, orange zest, and red pepper flakes (if using). Bring to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes.
- Step 4: Add the fried chicken to the skillet and toss to coat evenly with the orange sauce.
- Step 5: Cook for another 2-3 minutes, or until the sauce is sticky and the chicken is heated through.
- Step 6: Serve immediately over rice or noodles. Garnish with green onions or sesame seeds, if desired.
Notes
- Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat orange chicken in a skillet over medium heat, adding a splash of water or orange juice to loosen the sauce if needed.
- Serve your orange chicken with a side of steamed broccoli or other green vegetable for a complete and balanced meal.
- For extra flavorful chicken, let it sit after coating it with the cornstarch/flour mixture for about 10 minutes before frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American