Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- Oil for frying (vegetable, canola, or peanut)
- 3/4 cup fresh orange juice
- 1 tbsp orange zest
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
Instructions
- Season chicken with salt and pepper. Set up a breading station with beaten eggs in one bowl and a mix of cornstarch and flour in another.
- Dip chicken pieces in egg, then coat in dry mixture.
- Heat oil in a deep skillet or wok over medium-high heat. Fry chicken in batches until golden and crispy. Drain on paper towel-lined plate.
- In a saucepan, combine orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook until sauce thickens.
- Add fried chicken to the sauce and toss to coat until sticky and fully covered.
- Serve hot over steamed rice, garnished with green onions or sesame seeds if desired.
Notes
- Bake or air fry chicken for a lighter option.
- Use tofu for a vegetarian variation.
- Add sautéed vegetables like bell peppers or broccoli.
- Adjust sugar or red pepper flakes to taste.
- Prepare sauce ahead of time and fry chicken fresh for best texture.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 18g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 140mg