Easy Orange Chicken
A Chinese American dish with juicy chunks of crispy fried chicken drenched in a simple orange chili glaze. This recipe uses a pan-fry method instead of deep frying for easier preparation without sacrificing the classic tangy, sweet, and savory flavors.
Imported from Website by Beth Moncel View original
Ingredients
- 1 Orange (zested (need 1 tsp zest and 1/2 cup juice))
- 3 tbsp Soy Sauce
- 1½ tbsp Brown Sugar
- ½ tbsp Rice Vinegar
- 1 tsp Ginger (fresh, grated)
- 1 Garlic (minced)
- ¼ tsp Red Pepper Flakes
- 2½ tbsp Cornstarch (0.5 tbsp for sauce; 2 tbsp for chicken coating)
- 4 Chicken Thigh (boneless, skinless; cut into 3/4-inch pieces)
- 1 Chicken Egg
- 1 Table Salt (to taste)
- 1 Black Pepper (freshly cracked, to taste)
- 2 tbsp Vegetable Oil (neutral cooking oil)
- 4 cups White Rice (cooked)
- 2 Scallion (sliced)
Instructions
- 1
Remove the zest from the orange, then squeeze the juice (need 1 tsp zest and 1/2 cup juice). In a small bowl, combine juice, zest, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, red pepper flakes, and 1/2 tbsp corn starch. Whisk until dissolved and set aside.
- 2
Trim excess fat from chicken thighs and cut into 3/4-inch pieces.
- 3
In a mixing bowl, whisk together egg, 2 tbsp corn starch, and a pinch of salt and pepper until smooth and frothy. Add chicken pieces and stir to coat.
- 4
Heat a large skillet over medium to medium-high heat. Add cooking oil. Once hot, add chicken in a single layer. Cook until golden brown on the bottom.
- 5
Flip chicken pieces, breaking them apart. Cook until golden on the second side and cooked through.
- 6
Transfer cooked chicken to a plate. Pour sauce into the same skillet over medium-low heat. Simmer for 2-3 minutes until thickened and glossy.
- 7
Add chicken back into skillet, stir to coat with sauce, and heat for 1 minute.
- 8
Serve over cooked rice, garnished with sliced green onions and leftover orange zest.
