Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Vegetable oil, for frying
- For the Orange Sauce:
- 1/2 cup orange juice
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Marinate the chicken pieces in soy sauce for about 15-20 minutes.
- In a bowl, combine flour, baking powder, salt, and cornstarch. Gradually add water to create a thick batter.
- Heat vegetable oil in a deep pan over medium-high heat. Dip each marinated chicken piece into the batter, then fry until golden brown, about 5-7 minutes.
- In a saucepan, combine orange juice, sugar, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer and stir in the cornstarch mixture to thicken. Toss the fried chicken pieces in the sauce until well-coated.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or stovetop, but note that crispy texture may diminish after freezing.
- For a gluten-free option, use gluten-free flour and soy sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
- Diet: Gluten-Free Optional
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg