Ingredients
- Boneless chicken thighs, 500 g, cut into bite-sized pieces
- Cornstarch, 120 g
- Eggs, 2 large, lightly beaten
- Neutral oil, 750 ml, for frying
- Orange juice, 180 ml, freshly squeezed
- Orange zest, 1 tablespoon
- Soy sauce, 60 ml
- Sugar, 80 g
- Rice vinegar, 30 ml
- Garlic, 3 cloves, minced
- Fresh ginger, 1 tablespoon, finely grated
- Cornstarch, 1 tablespoon mixed with water
Instructions
- Heat the neutral oil in a heavy skillet over medium-high heat until hot.
- In a mixing bowl, combine the chicken pieces with the beaten eggs until well coated.
- Add the cornstarch and toss until each piece is evenly covered.
- Fry the chicken in batches until golden brown and crispy, then remove and drain on paper towels.
- In a small saucepan, combine orange juice, orange zest, soy sauce, sugar, rice vinegar, garlic, and ginger.
- Simmer the sauce over medium heat until fragrant and slightly reduced.
- Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
- Toss the fried chicken in the sauce just before serving.
Notes
- For extra crispiness, fry the chicken in small batches.
- Adjust sugar or vinegar to balance sweetness and tang.
- Toss the chicken with sauce right before serving to keep it crispy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 22 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 140 mg
Keywords: orange chicken, crispy chicken, citrus chicken, homemade takeout, chicken dinner