Description
A delicious and crispy orange chicken recipe that combines tender chicken thighs with a sweet and tangy orange sauce.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup orange juice
- 1/2 cup sugar
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon sesame oil
- Vegetable oil for frying
- Chopped green onions and sesame seeds for garnish
Instructions
- In a large bowl, combine the flour, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off any excess.
- Dip the floured chicken into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- In a large skillet or deep fryer, heat about 2 inches of vegetable oil over medium-high heat until hot (about 350°F). Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
- In a saucepan over medium heat, combine the orange juice, sugar, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this into the sauce and cook until it thickens, about 2-3 minutes.
- Toss the fried chicken pieces in the orange sauce until well coated.
- Serve hot, garnished with chopped green onions and sesame seeds.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes to the orange sauce.
- Substitute chicken thighs with chicken breasts for a leaner option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg