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Effortless Crispy Orange Chicken Recipe

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★★★★

3.9 from 65 reviews

This Effortless Crispy Orange Chicken recipe delivers tender, juicy chicken thighs coated in a perfectly crispy crust and tossed in a vibrant, tangy-sweet orange sauce. Ready in just 30 minutes and serving four, this dish combines classic Asian-inspired flavors with an easy stovetop frying method, making it a delicious and approachable meal for any weeknight.

Ingredients

Scale

Chicken and Coating

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup all-purpose flour
  • ½ cup cornflour (cornstarch)
  • ½ tsp salt
  • ½ tsp black pepper
  • Oil for frying (vegetable or canola)

Orange Sauce

  • 1 cup orange juice (freshly squeezed if possible)
  • ¼ cup soy sauce
  • ½ cup sugar
  • 1 tbsp rice vinegar
  • 2 tsp minced garlic
  • 1 tsp ginger paste

Garnish

  • Green onions, sliced (optional)
  • Sesame seeds (optional)

Instructions

  1. Preparation: In a mixing bowl, combine the all-purpose flour, cornflour, salt, and black pepper. Toss the bite-sized chicken pieces in the flour mixture until they are thoroughly coated with the dry ingredients.
  2. Frying the Chicken: Heat about ½ inch of vegetable or canola oil in a large skillet or wok over medium-high heat. Ensure the oil is sufficiently hot by testing with a small amount of the flour mixture – it should sizzle immediately. Carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan to maintain oil temperature and crispiness. Fry each batch for about 4-5 minutes, turning occasionally, until the chicken is golden brown and crispy. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
  3. Preparing the Orange Sauce: In a separate saucepan, combine freshly squeezed orange juice, soy sauce, sugar, rice vinegar, minced garlic, and ginger paste. Bring the mixture to a gentle simmer over medium heat while stirring occasionally to dissolve the sugar and meld the flavors.
  4. Thickening the Sauce: Allow the sauce to simmer for 5-7 minutes, stirring occasionally, until it slightly thickens to a glaze-like consistency that will cling well to the chicken pieces.
  5. Combining Chicken and Sauce: Add the crispy fried chicken pieces to the saucepan with the orange sauce. Toss gently but thoroughly until every piece is evenly coated with the flavorful, glossy sauce.
  6. Serving and Garnish: Serve the sauced chicken hot, garnished with sliced green onions and a sprinkle of sesame seeds if desired, adding freshness and a nutty crunch to the dish.

Notes

  • For extra crispiness, let the coated chicken rest for 10-15 minutes before frying to allow the coating to adhere better.
  • Be careful not to overcrowd the frying pan; frying in batches ensures even cooking and maintains oil temperature.
  • If you prefer a thicker sauce, you can add a slurry of 1 tsp cornstarch mixed with 2 tsp water to the simmering sauce and cook for an additional minute.
  • Adjust sugar level in the sauce depending on how sweet you like your orange chicken.
  • Use freshly squeezed orange juice for the best flavor; bottled juice may contain preservatives that affect taste.

Keywords: orange chicken, crispy chicken, Asian-inspired recipe, sweet and tangy sauce, fried chicken thighs

Find it online: https://foodiecara.com/effortless-crispy-orange-chicken-recipe/