Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch cubes: 1.5 lbs
- Cornstarch: 1 cup
- Vegetable oil: 2 cups (for frying) + 1 tbsp
- Orange juice: 1 cup
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Brown sugar: 1/4 cup
- Red pepper flakes: 1-2 teaspoons (adjust to taste)
Instructions
- Step 1: In a large bowl, toss the chicken pieces with cornstarch until evenly coated.
- Step 2: Heat 2 cups of vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Remove the chicken with a slotted spoon and drain on paper towels.
- Step 3: In a separate saucepan, whisk together the orange juice, soy sauce, rice vinegar, brown sugar, and red pepper flakes. Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Step 4: Add 1 tablespoon of fresh vegetable oil to the skillet/wok.
- Step 5: Add the fried chicken to the sauce and toss to coat evenly.
- Step 6: Serve immediately over rice, garnished with green onions or sesame seeds (optional).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the chicken will lose some crispness.
- To revive the crispiness, reheat the chicken in a preheated oven or air fryer until warmed through.
- Serve this fiery orange chicken with steamed broccoli for a balanced and colorful meal.
- For a richer, more complex flavor, try using freshly squeezed orange juice instead of store-bought.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American