Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup cornstarch or potato starch
- 2 large eggs, beaten
- Vegetable oil for frying
For the orange sauce:
- 1/2 cup orange juice (freshly squeezed or store-bought)
- 2 tablespoons soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons hoisin sauce (optional for enhanced flavor)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Zest of one orange
Additional ingredients:
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Chopped green onions and orange slices for garnish
Instructions
- Dip chicken pieces into beaten eggs, then coat thoroughly with cornstarch to create a crispy exterior.
- Heat vegetable oil in a deep pan or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
- In a saucepan, combine orange juice, soy sauce, rice vinegar, and brown sugar. Bring to a simmer over medium heat.
- Add minced garlic, grated ginger, and orange zest. Stir in hoisin sauce if using.
- Mix cornstarch with water and add to the sauce to thicken until glossy.
- Remove fried chicken from oil and toss in the orange sauce until well coated.
- Garnish with chopped green onions and orange slices. Serve immediately with steamed rice or noodles.
Notes
- Use chicken thighs for juicier results or chicken breasts for a leaner option.
- Ensure oil is hot before frying to prevent soggy coating.
- Adjust the sweetness or tanginess of the sauce by adding more sugar or vinegar to suit your taste.
- Double fry the chicken for an extra crispy texture.
- Serve immediately for the best crispiness and flavor, paired with rice or stir-fried vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying, Simmering
- Cuisine: Chinese-Inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 20 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg