Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces: 1.5 lbs
- Cornstarch: 1 cup
- All-purpose flour: 1/2 cup
- Large eggs, beaten: 2
- Vegetable oil, for frying: 3 cups
- Orange juice: 1 cup
- Soy sauce: 1/4 cup
- Brown sugar: 1/4 cup
Instructions
- Step 1: In a large bowl, whisk together cornstarch and flour. In another bowl, beat the eggs. Dip each piece of chicken in the egg mixture, then dredge in the cornstarch/flour mixture, ensuring it's fully coated.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Carefully add the chicken in batches, being careful not to overcrowd the pan.
- Step 3: Fry the chicken for 5-7 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack to drain excess oil.
- Step 4: In a saucepan, combine orange juice, soy sauce, and brown sugar. Bring to a simmer over medium heat, stirring until the brown sugar dissolves.
- Step 5: Cook the sauce for about 5-7 minutes, or until it slightly thickens.
- Step 6: Add the fried chicken to the saucepan and toss to coat evenly with the orange sauce. Serve immediately over rice.
Notes
- To keep the chicken crispy, store leftovers separately from the sauce and combine just before reheating.
- For best results, reheat the chicken in a dry skillet or air fryer to restore its crispiness.
- Serve this vibrant orange chicken over fluffy white rice or alongside steamed broccoli for a complete meal.
- For extra flavorful chicken, let the dredged chicken rest for 10 minutes before frying to help the coating adhere better.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American