Ingredients
Scale
- Boneless, skinless chicken thighs 1.5 lbs, cut into 1-inch pieces
- Cornstarch 1/2 cup
- All-purpose flour 1/4 cup
- Vegetable oil for frying
- Orange juice 1 cup
- Soy sauce 1/4 cup
- Rice vinegar 2 tablespoons
- Honey 2 tablespoons
Instructions
- Step 1: In a large bowl, combine the chicken pieces with cornstarch and flour. Toss to coat evenly.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and set aside on a wire rack.
- Step 3: In a separate saucepan, whisk together orange juice, soy sauce, rice vinegar, and honey. Bring to a simmer over medium heat and cook until the sauce thickens slightly, about 5-7 minutes.
- Step 4: Add the fried chicken to the sauce and toss to coat evenly.
- Step 5: Cook for another 2-3 minutes, allowing the sauce to caramelize slightly and coat the chicken completely. Serve immediately over rice.
Notes
- Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat or in an air fryer to re-crisp it, rather than microwaving.
- Serve this crave-worthy chicken with a side of steamed broccoli or your favorite stir-fried vegetables for a complete meal.
- Don't overcrowd the pan when frying the chicken; working in batches ensures maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American