Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil (for frying)
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp red pepper flakes (optional)
- 1 tbsp cornstarch (for thickening)
- 2 tbsp water
- 1 tbsp orange zest
- 2 green onions, sliced (for garnish)
Instructions
- In a bowl, mix chicken pieces with salt and pepper.
- Dip chicken in beaten eggs, then coat with cornstarch.
- Heat oil in a pan over medium-high heat and fry chicken until golden and crispy. Drain on paper towels.
- In a separate pan, combine orange juice, soy sauce, vinegar, brown sugar, garlic, ginger, and red pepper flakes. Bring to a simmer.
- Mix 1 tbsp cornstarch with water and stir into the sauce to thicken.
- Add fried chicken to the sauce, tossing to coat evenly.
- Garnish with orange zest and green onions before serving.
Notes
- For extra crispiness, double-fry the chicken.
- Adjust red pepper flakes for desired spiciness.
- Serve with steamed rice or noodles.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 18g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 185mg