Crispy Orange Chicken
A delightful dish featuring crispy chicken coated in a sweet and tangy orange sauce, perfect for any occasion.
Ingredients
For the Marinade
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup soy sauce For marinating the chicken.
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
For the Coating
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 large eggs, beaten
- vegetable oil for frying Ensure oil is hot for frying.
For the Sauce
- 1 cup fresh orange juice
- 1 tablespoon apple cider vinegar
- 0.5 cup granulated sugar
- 0.33 cup soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons of water For thickening.
- 1 large orange zest
For Garnish
- sesame seeds For garnishing.
- chopped green onions For garnishing.
Instructions
Marinating the Chicken
- Marinate the chicken pieces in soy sauce, minced garlic, and grated ginger for at least 30 minutes.
Preparing the Coating
- Mix the flour, cornstarch, baking powder, salt, and pepper in a separate bowl.
- After marinating, dip each chicken piece into the beaten eggs, then dredge in the flour mixture.
Frying the Chicken
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes per batch.
- Remove and drain the chicken on paper towels.
Making the Sauce
- Combine fresh orange juice, orange zest, sugar, soy sauce, apple cider vinegar, and the water-cornstarch mixture in a saucepan.
- Cook over medium heat until it thickens, stirring constantly.
Serving
- Toss the crispy chicken pieces in the sauce until well coated.
- Serve hot, garnished with sesame seeds and chopped green onions.
Notes
For best results, serve immediately to retain crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to three days.