Sticky and Crispy Orange Chicken

This Orange Chicken has crispy chunks of tender chicken covered in a tangy orange sauce. It makes a delicious weeknight dinner that’s budget friendly and kid approved. So skip the takeout from Panda Express and try this orange chicken recipe!


Ingredients

Crispy Chicken:

  • 2 large chicken thighs boneless and skinless
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1/2 cup cornstarch
  • 1 1/2 cups flour
  • 1 egg
  • 1 tablespoons oil
  • 1 ¼ cups water
  • 3-4 cups oil for frying depending on the size of your pan

Orange Sauce:

  • ¼ cup orange juice
  • 1 teaspoon orange zest
  • 2 tablespoon soy sauce
  • ¼ cups rice vinegar or white vinegar
  • ½ cup brown sugar
  • 2 teaspoon minced garlic
  • 2 tablespoons corn starch
  • 2 tablespoons water
  • 1 tablespoon oil

Instructions

  1. Cut your chicken thighs or chicken breasts into 1-inch cubes.
  2. In a medium-large bowl, mix together cornstarch, flour and salt & pepper. Add the egg, oil and water. Whisk until smooth. Add the chicken cubes to the mixture and marinate for 30-60 minutes in the fridge.
  3. Heat the oil to 350˚F in a medium-large saucepan.  Add the marinated chicken cubes in batches and deep fry them for about 5 minutes until they turn golden brown. Remove and drain oil. Place them on a paper towel lined plate. Cover with aluminum foil to keep warm.
  4. In a small bowl, mix together orange juice, soy sauce, vinegar, brown sugar and orange zest. Heat a skillet or wok over medium-high heat and add oil. Then add garlic and stir-fry for a few seconds until fragrant. Add in the mixture, stir to combine. Mix the cornstarch and water in a separate bowl, and then add the mixture (slurry) to the pan to thicken the sauce. Stir until mixture is smooth and thick (about 5 minutes).
  5. Add back the fried chicken and toss to coat completely!
  6. Garnish with sesame seeds and green onions. Serve and enjoy!

Recipe Tips

  • Chicken thighs will give you tender and moister meat with more flavor. Make sure to cut them into 1-inch cubes for the best results.
  • Don’t over-crowd the pan when frying your chicken. Cook in batches if needed.
  • Be sure that your oil is hot enough (350 F degrees) before you add the chicken so that you can get the crispy texture. The oil temperature will drop immediately when you add the chicken. Bring the temperature back between batches.

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