Chinese 25 min

Crispy Orange Chicken

Name: Crispy Orange Chicken
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces; ½ cup cornstarch; 2 eggs, beaten; Vegetable oil for frying; ½ cup fresh orange juice; Zest of 1 orange; 3 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger; 1 teaspoon cornstarch mixed with 1 tablespoon water; Sesame seeds and green onions for serving

high-proteinspicycomfort-food

Ingredientsfor 2

480

Cal

38g

Protein

40g

Carbs

18g

Fat

12 lbs boneless skinless chicken thighs, cut into 1-inch pieces
2½ cup cornstarch
32 eggs, beaten
4Vegetable oil for frying
5½ cup fresh orange juice
6Zest of 1 orange
73 tablespoons soy sauce
82 tablespoons honey
91 tablespoon rice vinegar
102 cloves garlic, minced
111 teaspoon fresh ginger
121 teaspoon cornstarch mixed with 1 tablespoon water
13Sesame seeds and green onions for serving

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Instructions

1
Toss chicken pieces in beaten eggs, then in cornstarch, pressing firmly to coat. The cornstarch coating will turn very crispy when fried.
2
Heat 1 inch of vegetable oil in a large skillet to 350°F. Fry chicken in batches for 4–5 minutes, turning once, until deeply golden and cooked through. Do not crowd the pan — the oil temperature drops and you get soggy chicken instead of crispy. Drain on paper towels.
3
In a separate small saucepan, combine orange juice, orange zest, soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat and cook 3 minutes. Add the cornstarch slurry and stir until the sauce thickens to a glossy, syrupy consistency that coats a spoon.
4
Toss the fried chicken in the orange sauce immediately before serving so the coating stays crispy. Garnish with sesame seeds and green onions. Serve over rice.