Ingredients
- Chicken Thighs (boneless, skinless) – 1.5 lbs, cut into 1-inch cubes
- Orange Marmalade – 1/2 cup
- Rice Vinegar – 2 tablespoons
- Soy Sauce – 3 tablespoons
- Red Pepper Flakes – 1 teaspoon (or more, to taste)
- Cornstarch – 1/4 cup, divided
- Garlic – 2 cloves, minced
- Vegetable Oil – for frying
Instructions
- Step 1: In a bowl, toss the chicken cubes with 2 tablespoons of cornstarch until evenly coated.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through (about 5-7 minutes per batch). Remove and set aside.
- Step 3: In a separate saucepan, combine the orange marmalade, rice vinegar, soy sauce, red pepper flakes, minced garlic, and remaining 2 tablespoons of cornstarch.
- Step 4: Bring the sauce to a simmer over medium heat, stirring constantly until it thickens slightly (about 2-3 minutes).
- Step 5: Add the fried chicken to the sauce and toss to coat evenly.
- Step 6: Serve hot over rice. Garnish with sesame seeds or green onions, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat, adding a splash of water if the sauce is too thick.
- Serve this fiery orange chicken with steamed broccoli or a simple salad for a balanced meal.
- Don't overcrowd the pan when frying the chicken; working in batches ensures even cooking and crispy results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American