Description
A light sweet and bright fried chicken dish that is loved by kids and adults alike, offering a fun weeknight meal with a zesty orange sauce.
Ingredients
- 1 pound Boneless, Skinless Chicken Thighs
- 1 cup All-Purpose Flour
- 1/2 cup Cornflour (Cornstarch)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- Oil for frying (Canola or vegetable oil)
- 1/2 cup Fresh Orange Juice
- 1/4 cup Soy Sauce
- 1/4 cup Sugar
- 2 tablespoons Rice Vinegar
- 2 cloves Minced Garlic
- 1 teaspoon Ginger Paste
- 2 tablespoons Green Onions
- 1 tablespoon Sesame Seeds (Optional)
Instructions
- Cut the chicken into bite-size pieces and pat them dry with a paper towel.
- In a bowl, mix the flour, cornflour, salt, and pepper.
- Toss the chicken in the dry mix until each piece gets a light coat.
- Heat oil in a pan to about 350°F (175°C) and fry in small batches until golden and crisp, about 4-6 minutes. Drain on paper towels.
- In a clean pan, add orange juice, soy sauce, sugar, rice vinegar, garlic, and ginger. Stir and heat on medium.
- Let the sauce boil for 2-3 minutes until it thickens slightly.
- Add the fried chicken to the pan and toss quickly to coat each piece with the sauce.
- Sprinkle green onions and sesame seeds on top before serving.
Notes
Serve hot on white or steamed rice with steamed veggies on the side. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian