Description
A delicious and crispy orange chicken recipe that combines tender chicken thighs with a sweet and tangy orange sauce.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup orange juice
- 1/2 cup granulated sugar
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes (optional)
- Vegetable oil, for frying
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- In a large bowl, combine the flour, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off any excess.
- Dip the floured chicken into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- In a large skillet or deep fryer, heat about 2 inches of vegetable oil over medium-high heat. Once hot, carefully add the chicken in batches, frying until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
- In a separate saucepan, combine the orange juice, sugar, soy sauce, rice vinegar, cornstarch, ginger, garlic, and red pepper flakes. Bring to a simmer over medium heat, stirring constantly until the sauce thickens, about 3-5 minutes.
- Toss the fried chicken in the orange sauce until well coated.
- Serve immediately, garnished with sliced green onions and sesame seeds.
Notes
- For a healthier version, bake the chicken at 400°F for 20-25 minutes instead of frying.
- Add steamed broccoli or bell peppers to the dish for extra vegetables and color.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 20g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg