Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg, beaten
- 2 tbsp cornstarch
- ¼ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp black Pepper
- 2 tbsp vegetable oil, for frying
- 1 cup orange juice (freshly squeezed)
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp cornstarch slurry (1 tsp cornstarch + 2 tbsp water)
- Zest of 1 orange
- Sesame seeds and sliced green onions, for garnish
Instructions
- Toss chicken pieces with beaten egg, then coat in a mix of cornstarch, flour, baking soda, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Fry chicken in batches until golden and crisp (2–3 minutes per side). Drain on paper towels.
- In the same skillet, whisk together orange juice, honey, soy sauce, vinegar, ginger, and garlic.Bring to a simmer.
- Pour in cornstarch slurry and cook until glaze thickens (1–2 minutes).
- Add fried chicken back to the skillet and toss to coat evenly in glaze.
- Stir in orange zest. Garnish with sesame seeds and green onions before serving.
Notes
- For extra crunch, double-dip chicken in egg and coating before frying.
- Don’t skip the baking soda — it boosts crispiness and browning.
- Use fresh orange juice for the brightest flavor; bottled works in a pinch.
- Prep Time: 15 min
- Cook Time: 20 min
- Method: Pan-fry and simmer
- Cuisine: American Chinese
- Diet: None specified
Nutrition
- Serving Size: 1 cup chicken with glaze
- Calories: 342 Kcal
- Sugar: 22g
- Sodium: 612mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 68mg
