BEST Orange Chicken

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 large eggs, beaten
• Oil for frying
• 1/2 cup fresh orange juice
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 teaspoon grated orange zest
• 1/2 teaspoon crushed red pepper flakes (optional)
• Chopped green onions for garnishing
• Sesame seeds for garnishing

Instructions

1. In a large bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, and onion powder until well combined. In a separate bowl, beat the eggs until frothy. Dip each piece of chicken into the egg, ensuring it is fully submerged, then coat it with the flour mixture, shaking off any excess.
2. In a large skillet or deep frying pan, heat about 1 to 2 inches of oil over medium-high heat until it reaches 350°F (175°C).
3. Carefully add the chicken pieces in batches to avoid overcrowding, and fry until golden brown and cooked through, about 4 to 5 minutes.
4. In a medium saucepan over medium heat, combine the orange juice, soy sauce, brown sugar, rice vinegar, and orange zest. Bring to a gentle boil, then reduce the heat and stir in the cornstarch mixture slowly, whisking until the sauce thickens, about 2-3 minutes.
5. Add the crispy chicken pieces to the saucepan, tossing gently until they are evenly coated with the orange sauce. Cook for an additional 1-2 minutes to heat through.
6. Transfer the orange chicken to a serving platter and garnish with chopped green onions and sesame seeds. Serve immediately with rice or noodles.

Nutrition