Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buttermilk (or regular milk)
- 1 egg
- Vegetable oil, for frying
- For the orange sauce:
- 1/2 cup orange juice (freshly squeezed is best)
- 1 tbsp orange zest
- 1/3 cup sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- 1 garlic clove, minced
- 1/2 tsp grated fresh ginger (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
Instructions
- In a bowl, whisk together the buttermilk and egg. In a separate bowl, mix flour, cornstarch, salt, and pepper.
- Dip chicken pieces into the buttermilk mixture, then coat in the dry flour mixture. Set aside.
- Heat vegetable oil in a deep skillet over medium-high heat. Fry chicken in batches until golden and crispy, about 4–5 minutes per batch. Drain on paper towels.
- To make the sauce, combine orange juice, zest, sugar, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Simmer over medium heat.
- Add the cornstarch slurry and cook for 1–2 minutes until sauce thickens and becomes glossy.
- Toss fried chicken in the sauce until well-coated.
- Serve hot over steamed rice or with stir-fried vegetables.
Notes
- Use chicken thighs for extra juiciness and flavor.
- Don’t overcrowd the frying pan—cook in batches for best results.
- Double the sauce for more drizzling over rice or veggies.
- Make sauce ahead and store in the fridge for quick assembly.
- Use fresh orange juice and zest for the most vibrant flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 18g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
