Crispy Orange Chicken with Whole Thigh
Crispy Orange Chicken with Whole Thigh
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 3 cups vegetable oil, for frying, or as needed
For the Orange Sauce
- 1/2 cup orange juice, freshly squeezed
- 1 teaspoon orange zest
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon ginger, freshly grated
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 1 tablespoon of soy sauce and 1 teaspoon of rice vinegar. Mix well to coat. In a separate shallow bowl, whisk the egg. In another shallow bowl, combine the cornstarch and all-purpose flour.
⏱️ 5 min
- 2
Dip each piece of chicken into the beaten egg, allowing any excess to drip off. Then, dredge the chicken in the cornstarch and flour mixture, ensuring it is fully coated. Place the coated chicken on a wire rack set over a baking sheet. Let it rest for at least 30 minutes to allow the coating to adhere, or refrigerate for up to 2 hours.
⏱️ 5 min
- 3
While the chicken rests, prepare the orange sauce. In a small saucepan, combine the orange juice, orange zest, 1/4 cup soy sauce, 2 tablespoons rice vinegar, granulated sugar, grated ginger, minced garlic, and red pepper flakes. Whisk until the sugar dissolves. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Set aside.
⏱️ 10 min
- 4
Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a clean wire rack to drain excess oil. Maintain the oil temperature between batches.
⏱️ 15 min•🌡️ 350
- 5
Once all the chicken is fried, bring the orange sauce mixture in the saucepan to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 5 min
- 6
Add the crispy fried chicken to the thickened orange sauce and toss gently to coat all the pieces evenly. Serve immediately, garnished with sliced green onions and sesame seeds, if desired. This dish pairs well with steamed white rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Orange Chicken with Whole Thigh
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 3 cups vegetable oil, for frying, or as needed
For the Orange Sauce
- 1/2 cup orange juice, freshly squeezed
- 1 teaspoon orange zest
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon ginger, freshly grated
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 1 tablespoon of soy sauce and 1 teaspoon of rice vinegar. Mix well to coat. In a separate shallow bowl, whisk the egg. In another shallow bowl, combine the cornstarch and all-purpose flour.
⏱️ 5 min - 2
Dip each piece of chicken into the beaten egg, allowing any excess to drip off. Then, dredge the chicken in the cornstarch and flour mixture, ensuring it is fully coated. Place the coated chicken on a wire rack set over a baking sheet. Let it rest for at least 30 minutes to allow the coating to adhere, or refrigerate for up to 2 hours.
⏱️ 5 min - 3
While the chicken rests, prepare the orange sauce. In a small saucepan, combine the orange juice, orange zest, 1/4 cup soy sauce, 2 tablespoons rice vinegar, granulated sugar, grated ginger, minced garlic, and red pepper flakes. Whisk until the sugar dissolves. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Set aside.
⏱️ 10 min - 4
Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a clean wire rack to drain excess oil. Maintain the oil temperature between batches.
⏱️ 15 min•🌡️ 350 - 5
Once all the chicken is fried, bring the orange sauce mixture in the saucepan to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 5 min - 6
Add the crispy fried chicken to the thickened orange sauce and toss gently to coat all the pieces evenly. Serve immediately, garnished with sliced green onions and sesame seeds, if desired. This dish pairs well with steamed white rice.
⏱️ 5 min