Description
A delicious and tangy orange chicken dish with crispy fried chicken pieces coated in a sweet and citrusy sauce.
Ingredients
Scale
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon orange zest
- 1 teaspoon red chili flakes
- 1 tablespoon rice vinegar
- 2 green onions, chopped
Instructions
- In a bowl, coat chicken pieces with cornstarch, then dip in beaten eggs.
- Heat oil in a pan over medium heat. Fry chicken until golden brown and crispy.
- Remove chicken and set aside. Drain excess oil from the pan.
- In the same pan, combine orange juice, soy sauce, brown sugar, garlic, ginger, orange zest, chili flakes, and rice vinegar. Simmer for 5 minutes until sauce thickens.
- Add fried chicken back to the pan. Toss until evenly coated with the sauce.
- Garnish with chopped green onions and serve hot.
Notes
- For extra crispiness, double-fry the chicken.
- Adjust chili flakes according to your spice preference.
- Serve with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: orange chicken, Chinese food, crispy chicken, tangy sauce