Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces: 1.5 lbs
- Cornstarch: 1 cup
- All-purpose flour: 1/2 cup
- Vegetable oil: 3 cups (for frying)
- Orange juice: 1 cup
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Orange zest: 1 tablespoon
Instructions
- Step 1: In a bowl, combine cornstarch and flour. Dredge the chicken pieces in the mixture, ensuring they are fully coated.
- Step 2: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Remove from oil and drain on paper towels.
- Step 3: In a saucepan, combine orange juice, soy sauce, rice vinegar, and orange zest. Bring to a simmer over medium heat.
- Step 4: Continue simmering the sauce until it thickens slightly, about 5-7 minutes. Stir frequently to prevent burning.
- Step 5: Add the fried chicken to the sauce and toss to coat evenly.
- Step 6: Serve immediately over rice and garnish with green onions (optional).
Notes
- Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days.
- For the crispiest reheated chicken, use an air fryer or oven instead of a microwave.
- Serve this bright and tangy chicken over fluffy white rice or alongside steamed broccoli for a complete meal.
- Don't overcrowd the pan when frying the chicken; frying in batches ensures even cooking and maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American