Orange Chicken

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup sugar
• 2 tablespoons rice vinegar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons vegetable oil
• 1 tablespoon sesame seeds (optional)

Steps

1. 1 In a bowl, toss chicken with cornstarch until evenly coated.
2. 2 In another bowl, beat the eggs. Dip chicken pieces into the egg, allowing excess to drip off.
3. 3 Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown, about 5 minutes. Remove and set aside.
4. 4 In the same skillet, whisk together orange juice, soy sauce, sugar, vinegar, ginger, garlic, and red pepper flakes.
5. 5 Bring sauce to a boil, then reduce heat and simmer until slightly thickened, about 5 minutes.
6. 6 Return chicken to the skillet, toss to coat with the sauce, and cook for an additional 2 minutes to ensure the chicken reaches an internal temperature of 165°F.
7. 7 Sprinkle with sesame seeds before serving, if desired.

Nutrition

Tips

• For extra crispiness, double-coat the chicken in cornstarch.
• Substitute chicken breasts for thighs if you prefer leaner meat, but adjust cook time accordingly.
• Use fresh orange juice for brighter flavor, or substitute with high-quality store-bought juice.
• Serve immediately for best texture, or keep warm in a 200°F oven while preparing sides.
• Add bell peppers or water chestnuts to the sauce for extra crunch and veggies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a fresh cucumber salad.
• Add a side of crispy egg rolls for a complete meal.
• Complement with a simple ginger stir-fried broccoli.

FAQ