Orange Chicken
Overview
Prep Time: 10 min • Cook Time: 15 min
Total Time: 25 min
Makes 4 servings
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what you’ll need:
for the chicken:
1 1/2 lbs chicken thighs (cut into bite-sized pieces)
1/2 cup cornstarch
1/4 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp each of salt and pepper
1 egg, beaten
For the orange sauce:
1/2 cup orange juice (fresh or bottled)
1 tsp orange zest
1/4 cup soy sauce
1/3 cup brown sugar
2 tbsp rice vinegar
2 tbsp hoisin sauce
1 tbsp toasted sesame oil
3 cloves garlic, finely minced
1/2 tbsp ginger paste
1-2 tbsp sriracha (optional, for heat)
1/2 tbsp cornstarch mixed with 3 tbsp water
For the garnish:
Toasted sesame seeds
Sliced green onions
Red pepper flakes
Instructions:
Heat a large pan over medium heat and add a few tablespoons of oil.
Add the cubed chicken, cornstarch, flour, seasoning, and the beaten egg in a large ziplock bag or Tupperware. Seal it tightly with a lid and shake really well until the chicken is well coated.
Once the oil is hot, add the chicken in a single layer (you may need to work in batches). Cook for 4-5 minutes per side, turning occasionally, until the chicken is fully cooked and golden brown and crispy.
Meanwhile, make the orange sauce. Add all the sauce ingredients to a bowl and whisk really well until fully combined.
Once the chicken is cooked, lower the heat to medium-low and pour the sauce directly into the pan with the chicken. Toss everything together and let it simmer for 2-4 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
Remove from the heat and serve immediately with rice and your choice of veggie. Top with toasted sesame seeds and sliced green onion. Enjoy!
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