Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6
My favourite chicken recipe, fried crisp-tender chicken thighs tossed in a savoury sauce! Don’t get overwhelmed because this is easier than you think, and I promise it is all worth it!
Ingredients
Canola Oil for frying
2 teaspoons sesame oil
1 Egg
1/3 c corn starch
3 tablespoons soy sauce
2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
Sauce:
1 1/2 teaspoons fresh orange zest
2 tablespoons fresh orange juice
3 tablespoons soy sauce
3 tablespoons water
1/3 c sugar
1/3 c rice wine vinegar, or dry sherry
1/3 c chicken broth
2 tablespoons corn starch
1 teaspoon canola oil
1 1/2 teaspoons minced ginger
3 cloves garlic, finely minced
pinch of red pepper flakes, optional
Garnish:
sliced green onions
orange slices
How to make Orange Chicken
Step 1: In a small deep fryer or heavy-bottomed pot, pour in 1 to 2 inches of canola oil and heat to 375 degrees F.
Step 2: Combine the sesame oil, egg, 3 tbsp soy sauce, and 1/3 cup corn starch in a large mixing bowl until the batter is thin.
Step 3: Stir in the chicken pieces and allow to sit for several minutes.
Step 4: Once the oil is hot, fry the chicken in batches and drain excess grease on a paper towel-lined plate.
Step 5: To make the sauce, in a bowl mix the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water,
1/3 cup sugar, 1/3 cup rice wine vinegar (or dry sherry), 1/3 cup chicken broth, and 2 tbsp corn starch until well blended. Set aside.
Step 6: In a large wok or skillet, heat a tsp canola oil over medium-high heat. Stir in the ginger, garlic, and if using, red flakes for about 30 minutes or until fragrant. Pour the sauce into the pan and continue to cook, stirring often, over medium heat for about 3 to 4 minutes or until thickened.
Step 7: Add the cooked chicken into the wok and coat with the sauce.
Step 8: Garnish with some sliced onions and oranges slices and if desired, serve over hot steamed rice. Enjoy!
Note:
Use a high edge skillet if a deep fryer or a heavy-bottomed pot is unavailable. Add a few tbsp canola oils and cook the chicken on both sides until crispy and browned. Once done, remove from the skillet and onto a paper towel-lined plates to drain excess oil.
Nutrition Facts:
Calories: 310kcal | Carbohydrates: 22g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 171mg | Sodium: 1200mg | Potassium: 447mg | Fiber: 1g | Sugar: 12g | Vitamin A: 87IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg
Ingredients
- Canola Oil for frying
- 2 teaspoons sesame oil
- 1 Egg
- 1/3 c corn starch
- 3 tablespoons soy sauce
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- Sauce:
- 1 1/2 teaspoons fresh orange zest
- 2 tablespoons fresh orange juice
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1/3 c sugar
- 1/3 c rice wine vinegar, or dry sherry
- 1/3 c chicken broth
- 2 tablespoons corn starch
- 1 teaspoon canola oil
- 1 1/2 teaspoons minced ginger
- 3 cloves garlic, finely minced
- pinch of red pepper flakes, optional
- Garnish:
- sliced green onions
- orange slices
Instructions
Step 1: In a small deep fryer or heavy-bottomed pot, pour in 1 to 2 inches of canola oil and heat to 375 degrees F.
Step 2: Combine the sesame oil, egg, 3 tbsp soy sauce, and 1/3 cup corn starch in a large mixing bowl until the batter is thin.
Step 3: Stir in the chicken pieces and allow to sit for several minutes.
Step 4: Once the oil is hot, fry the chicken in batches and drain excess grease on a paper towel-lined plate.
Step 5: To make the sauce, in a bowl mix the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water,
1/3 cup sugar, 1/3 cup rice wine vinegar (or dry sherry), 1/3 cup chicken broth, and 2 tbsp corn starch until well blended. Set aside.
Step 6: In a large wok or skillet, heat a tsp canola oil over medium-high heat. Stir in the ginger, garlic, and if using, red flakes for about 30 minutes or until fragrant. Pour the sauce into the pan and continue to cook, stirring often, over medium heat for about 3 to 4 minutes or until thickened.
Step 7: Add the cooked chicken into the wok and coat with the sauce.
Step 8: Garnish with some sliced onions and oranges slices and if desired, serve over hot steamed rice. Enjoy!
Notes
Use a high edge skillet if a deep fryer or a heavy-bottomed pot is unavailable. Add a few tbsp canola oils and cook the chicken on both sides until crispy and browned. Once done, remove from the skillet and onto a paper towel-lined plates to drain excess oil.
