Description
Golden, crispy chicken pieces coated in a glossy, sweet-and-savory orange glaze make this Orange Chicken a comforting weeknight dinner that rivals your favorite takeout.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch cubes
- 1 large egg, beaten
- 1 cup cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons fresh ginger, finely minced
- 4 cloves garlic, minced
- 1 cup fresh orange juice
- 0.33 cup granulated sugar
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- sesame seeds and green onions for garnish
Instructions
- Pat chicken dry, coat with egg and cornstarch, and let rest.
- Fry chicken in batches until golden brown and cooked through.
- Sauté ginger and garlic in remaining oil until fragrant.
- Simmer orange juice, sugar, soy sauce, and vinegar until reduced.
- Thicken sauce with slurry, toss in chicken, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 15
- Sodium: 800
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 25
- Cholesterol: 100
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to restore texture. Do not freeze as the coating will become soggy.