Effortless Crispy Orange Chicken
A delightful dish featuring crispy chicken pieces enveloped in a sweet and tangy orange sauce, perfect for family dinners or meal prep.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs Tender and juicy, perfect for frying.
- ½ cup all-purpose flour Creates a light, crispy coating.
- ½ cup cornflour (cornstarch) Adds extra crunchiness to the chicken.
- ½ tsp salt Enhances all the flavors.
- ½ tsp black pepper Adds a subtle warmth.
- Oil for frying vegetable or canola Essential for that golden crispiness.
For the Sauce
- 1 cup orange juice Freshly squeezed if possible.
- ¼ cup soy sauce Provides a rich, savory contrast to the sweetness.
- ½ cup sugar Balances the tartness of the orange.
- 1 tbsp rice vinegar Adds a tangy kick.
- 2 tsp minced garlic Infuses depth and flavor.
- 1 tsp ginger paste Brings warmth and spice to the dish.
For Garnish
- Green onions Optional, for garnish.
- sesame seeds Optional, for garnish.
Instructions
Preparation
- Begin by cutting the chicken thighs into bite-sized pieces.
- In one bowl, mix together the all-purpose flour, cornflour, salt, and black pepper.
- In a separate bowl, whisk together the orange juice, soy sauce, sugar, rice vinegar, minced garlic, and ginger paste.
Cooking
- Heat oil in a large skillet over medium-high heat.
- Dredge the chicken pieces in the flour mixture until evenly coated.
- Fry the chicken until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
- In the same skillet, pour in the orange sauce and bring to a simmer.
- Add the fried chicken to the sauce, tossing until well coated.
Serving
- Transfer the orange chicken to a serving dish.
- Garnish with chopped green onions and sprinkle sesame seeds on top, if desired.
- Serve hot over rice or alongside steamed vegetables.
Notes
Marinate the chicken for 15 minutes before coating to enhance the flavor. Store leftovers in an airtight container in the fridge for up to 3 days.