Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces: 1.5 lbs
- Cornstarch: 1 cup
- All-purpose flour: 1/2 cup
- Vegetable oil: 2 cups
- Orange juice: 1 cup
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Brown sugar: 1/4 cup
Instructions
- Step 1: In a large bowl, combine cornstarch and flour. Dredge the chicken pieces in the mixture, ensuring they are fully coated. Shake off excess.
- 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 to drain excess oil.
- Step 3: In a separate saucepan, whisk together orange juice, soy sauce, rice vinegar, and brown sugar. Bring to a simmer over medium heat and cook, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
- Step 4: Add the fried chicken to the saucepan with the orange sauce. Toss to coat the chicken evenly.
- Step 5: Continue to cook for another 2-3 minutes, allowing the sauce to further caramelize and cling to the chicken. Serve immediately over rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the chicken will lose some crispness.
- Reheat in a single layer on a baking sheet in a 350°F (175°C) oven for best results, to help restore some of the crispness.
- Serve your crispy orange chicken over steamed jasmine rice and garnish with sesame seeds and chopped green onions for added flavor and texture.
- For extra crispy chicken, double-dredge each piece in the cornstarch and flour mixture before frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American