Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup orange juice (preferably fresh-squeezed)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons grated fresh ginger
- 3 cloves garlic, minced
- 1/4 cup honey or maple syrup
- 1/4 cup cornstarch or arrowroot powder
- Vegetable oil for frying
- Optional: sliced green onions and sesame seeds for garnish
Instructions
- Prepare the Chicken: In a bowl, toss the chicken pieces with 1/4 cup cornstarch until evenly coated.
- Fry the Chicken: Heat vegetable oil in a deep fryer or wok over medium-high heat. Fry the coated chicken in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
- Make the Orange Sauce: In a saucepan, combine orange juice, soy sauce, rice vinegar, grated ginger, minced garlic, and honey. Bring to a simmer over medium heat, stirring frequently.
- Thicken the Sauce: Dissolve a teaspoon of cornstarch in a tablespoon of water, then add to the sauce. Cook until sauce thickens and becomes glossy.
- Combine and Serve: Toss the fried chicken in the orange glaze until fully coated. Garnish with sliced green onions and sesame seeds if desired.
Notes
- For extra crispy chicken, double fry for 2 minutes more.
- Ensure the oil temperature is around 350°F (175°C) for optimal frying results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying, Saucing
- Cuisine: Asian, Chinese-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 430 Kcal
- Sugar: 18 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg