Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch or arrowroot powder
- 2 large eggs, beaten
- 1/4 cup vegetable or canola oil for frying
- For the orange sauce:
- 1/2 cup freshly squeezed orange juice
- 1/4 cup soy sauce or tamari for a gluten-free option
- 1/4 cup honey or maple syrup for sweetness
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 2 teaspoons water (to thicken)
- Orange zest from 1 orange (optional for extra citrus flavor)
Instructions
- Start by coating the chicken pieces in beaten eggs, then dredge them in cornstarch until fully coated. This creates that crispy exterior that makes this dish so satisfying.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Drain excess oil on paper towels.
- In the same skillet, combine orange juice, soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 5 minutes. Thicken the sauce with the cornstarch-water mixture and add orange zest if desired. Stir well.
- Add the crispy fried chicken back into the skillet with the orange sauce. Toss to coat the chicken evenly in the flavorful sauce. Cook for an additional 2 minutes to combine all flavors beautifully.
Notes
- Keep the oil temperature consistent—around 350°F—for crispy chicken.
- Adjust the sweetness or citrus level by varying honey and orange juice quantities.
- Serve immediately to enjoy the crispy texture at its best.
- Experiment with adding chopped chili peppers if you like a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Frying
- Cuisine: Asian, Chinese
- Diet: Gluten-Free option with tamari
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 15 g
- Sodium: 770 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 110 mg