Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon grated orange zest
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Sesame seeds and sliced green onions for garnish
- Cooked rice and steamed broccoli for serving
Instructions
- In a bowl, season chicken with salt and pepper, then coat pieces in a mixture of cornstarch and flour.
- Heat oil in a deep skillet or wok to 350F. Fry chicken until golden and crisp, about 4-5 minutes. Drain on paper towels.
- In a separate pan, sauté garlic and ginger briefly, then whisk in orange juice, soy sauce, rice vinegar, honey, and orange zest. Bring to a simmer.
- Whisk in slurry to thicken sauce, then toss in fried chicken until evenly coated.
- Sprinkle with sesame seeds and green onions. Serve over rice with broccoli.
Notes
- For extra crispiness, dust chicken in a 1:1 mix of cornstarch and flour and fry in 350F oil until golden.
- If you prefer a lighter version, air-fry the coated chicken at 400F for 8-10 minutes, shaking halfway.
- Adjust glaze sweetness with honey or sugar to taste; add a touch of chili flakes for heat.
- Serve with steamed jasmine rice and broccoli for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stovetop fry and simmer
- Cuisine: Chinese, Asian-inspired
- Diet: Dairy-free, Nut-free
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 14 g
- Sodium: 860 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg
