Ingredients
Equipment
Method
- In a medium bowl, combine the flour, 1/4 cup cornstarch, salt, and pepper. Add the cut chicken pieces and toss to coat them evenly. Ensure each piece is well-covered with the dry mixture. This step is crucial for achieving that signature crispy texture.1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 pound boneless, skinless chicken thighs or breasts
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the coated chicken in a single layer. You may need to cook the chicken in batches to avoid overcrowding the pan, which can lead to steaming instead of crisping. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a plate lined with paper towels to drain any excess oil.2 tablespoons vegetable oil, 1 pound boneless, skinless chicken thighs or breasts
- In a small bowl, whisk together the fresh orange juice, soy sauce, rice vinegar, honey, and grated ginger. In a separate very small bowl or cup, whisk together the remaining 1 teaspoon of cornstarch with the 1/4 cup of water to create a slurry. This slurry will be used to thicken our delicious sauce.1/2 cup fresh orange juice, 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 teaspoon grated fresh ginger, 1 teaspoon cornstarch, 1/4 cup water
- Wipe out the skillet if there's excessive oil, or add a teaspoon of fresh oil if needed. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour the orange juice mixture into the skillet and bring it to a simmer. Once simmering, slowly whisk in the cornstarch slurry. Stir continuously until the sauce thickens to your desired consistency, which should take about 1-2 minutes.2 tablespoons vegetable oil, 2 cloves garlic, 1/2 cup fresh orange juice, 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 teaspoon grated fresh ginger, 1 teaspoon cornstarch, 1/4 cup water
- Return the cooked chicken pieces to the skillet with the thickened orange sauce. Toss gently to coat each piece thoroughly. Let it simmer for another minute to ensure the chicken is heated through and well-coated in the glossy sauce.1 pound boneless, skinless chicken thighs or breasts
- Serve your Easy Orange Chicken immediately. It's fantastic served over steamed white or brown rice, with a side of steamed broccoli or other vegetables. Garnish with toasted sesame seeds and sliced green onions for an extra pop of flavor and visual appeal.toasted sesame seeds, sliced green onions
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, in the oven, or microwave.
