Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 eggs, beaten
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- Neutral oil, for frying
- For the Orange Sauce:
- 3/4 cup fresh orange juice
- 1 tbsp orange zest
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- In a bowl, season chicken pieces with salt, pepper, and garlic powder.
- Dip chicken in beaten eggs, then dredge in a mixture of flour and cornstarch to coat thoroughly.
- Heat oil in a deep skillet or pan to 350°F. Fry chicken in batches until golden brown and crispy. Drain on paper towels.
- In a saucepan, whisk together orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes.
- Bring sauce to a simmer over medium heat.
- Mix cornstarch and water to form a slurry. Add to the sauce and stir until thickened and glossy.
- Toss fried chicken pieces in the sauce until evenly coated.
- Serve hot over rice, garnished with green onions or sesame seeds if desired.
Notes
- Use freshly squeezed orange juice for best flavor.
- Fry in small batches to maintain oil temperature and crispiness.
- Add chili garlic sauce for a spicier version.
- Use air-frying or baking for a healthier alternative.
- Double the sauce if serving with rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 18g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg
