Description
A delightful homemade version of classic Chinese orange chicken, featuring crispy chicken in a sweet and tangy sauce made from fresh orange juice.
Ingredients
- 1 lb Chicken Thighs (Boneless and skinless, cut into bite-sized pieces)
- 1/2 cup Cornstarch (For coating the chicken)
- 1 cup Vegetable Oil (For frying)
- 1/2 cup Fresh Orange Juice (Freshly squeezed for the best flavor)
- 1/4 cup Soy Sauce (Low-sodium is preferred)
- 1/4 cup Sugar (To balance the citrus tang)
- 1 tbsp Rice Vinegar (For extra tanginess)
- 1 tbsp Sesame Oil (For an authentic flavor)
- 1 clove Garlic, minced (For the sauce)
- 1 tbsp Ginger, grated (For the sauce)
Instructions
- Coat the chicken pieces in cornstarch, then fry them in hot oil until golden brown and crispy. Remove and set aside on paper towels.
- In a separate pan, combine orange juice, soy sauce, sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat and cook until thickened.
- Add the crispy chicken to the sauce and toss until well coated. Cook for an additional 2-3 minutes to let the sauce adhere to the chicken.
Notes
For extra crispiness, try double-coating the chicken. Use fresh orange juice for the best flavor.
