Description
Crispy, sweet, and tangy, this Orange Chicken recipe is bursting with bold citrus flavor and crunchy golden bites coated in a sticky homemade glaze. Better than takeout and perfect for weeknight dinners.
Ingredients
Scale
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
- 3/4 cup cornstarch
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- Vegetable oil, for frying
- 3/4 cup orange juice, freshly squeezed
- 3 tablespoons soy sauce
- 1/3 cup brown sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
- 1 teaspoon orange zest
- Red pepper flakes (optional)
- Green onions, for garnish
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- In a bowl, mix chicken pieces with beaten eggs. In another bowl, combine cornstarch and flour. Toss chicken in dry mixture until fully coated.
- Fry chicken pieces in hot oil in batches until golden and crispy. Drain on paper towels.
- In a separate pan, combine orange juice, soy sauce, brown sugar, vinegar, garlic, ginger, and orange zest. Simmer for 5 minutes.
- Add cornstarch slurry to the sauce and cook until thick and glossy.
- Add crispy chicken to the sauce and toss until evenly coated.
- Sprinkle with green onions and optional red pepper flakes, then serve over rice.
Notes
- Double-fry chicken for ultra-crispy texture.
- Toss chicken in sauce just before serving to keep it crunchy.
- Use fresh orange juice and zest for the brightest flavor.
- Air fryer can be used for a lighter version.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 18g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 135mg