Crispy Orange Chicken (Print Version)
# Ingredients:
→ Chicken Coating
01 -
1¼ pounds boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
02 -
¼ cup cornstarch
03 -
¼ cup all-purpose flour
04 -
¾ teaspoon salt
05 -
¼ teaspoon black pepper
→ Orange Sauce
06 -
¾ cup freshly squeezed orange juice (from 4-5 medium oranges)
07 -
1 teaspoon grated orange zest
08 -
¼ cup soy sauce or tamari
09 -
3 tablespoons packed brown sugar
10 -
2 garlic cloves, finely minced
11 -
½ teaspoon finely minced fresh ginger
12 -
2 teaspoons rice vinegar
13 -
1 teaspoon toasted sesame oil
14 -
1 teaspoon sriracha (optional)
15 -
2 tablespoons cornstarch
16 -
½ teaspoon salt
→ For Cooking
17 -
4 tablespoons avocado oil, divided
→ For Serving
18 -
White rice
19 -
Green onions (green parts only), thinly sliced
20 -
Toasted sesame seeds
# Instructions:
01 -
Trim any excess fat from the chicken thighs and cut into bite-sized pieces.
02 -
In a large bowl, whisk together ¼ cup cornstarch, ¼ cup flour, ¾ teaspoon salt, and ¼ teaspoon black pepper. Add the chicken pieces and toss until evenly coated.
03 -
Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until shimmering. Shake off excess coating from half the chicken and arrange in a single layer. Cook for 5 minutes, turn pieces, and cook another 4-6 minutes until crispy and golden. Transfer to paper towel-lined plate.
04 -
Add remaining 2 tablespoons avocado oil to the skillet and repeat the frying process with the remaining chicken pieces.
05 -
While chicken cooks, whisk together orange juice, orange zest, soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, sriracha (if using), remaining 2 tablespoons cornstarch, and ½ teaspoon salt in a medium bowl.
06 -
Once the skillet is empty, reduce heat to medium and pour in the orange sauce mixture. Cook for 1-2 minutes, whisking constantly, until sauce thickens enough to coat the back of a spoon.
07 -
Reduce heat to low, return chicken to skillet, and stir to coat with sauce. Cook until heated through, about 2-3 minutes.
08 -
Serve the orange chicken over white rice, garnished with sliced green onions and toasted sesame seeds if desired.
# Notes:
01 -
Fresh orange juice and zest make the sauce significantly brighter and more flavorful, though store-bought juice works in a pinch.
02 -
For maximum crispiness, coat the chicken thoroughly and fry in small batches to maintain oil temperature.
03 -
Store leftover chicken and sauce separately to prevent sogginess. Reheat chicken in a 350°F oven or 300°F air fryer to restore crispness.