Orange Chicken
HB-9998 · Hand-built original · American
Crispy fried chicken thigh pieces in the Panda Express style, tossed in a sweet orange glaze with ginger, garlic and red pepper flakes.
AmericanAppetizer55 minDairy-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- Chicken:
- 1.5 pounds chicken thighs boneless and skinless
- 1/2 cup all purpose flour
- 1 cup cornstarch
- salt and pepper, according to taste
- 2 large eggs
- salt and pepper, according to taste
- Orange Glaze:
- 1/4 cup soy sauce
- 1/3 cup orange juice
- 1/3 cup rice vinegar
- 1 cup brown sugar
- 1/2 tablespoon sesame oil
- 2 teaspoons fresh garlic minced
- 1 teaspoon fresh ginger minced
- 1 teaspoon red pepper flakes
- 1/4 cup water + 3 tablespoons cornstarch
- Other:
- vegetable oil for frying
- green onions and sesame seeds optional garnish
Method
- Cut the chicken thighs into bite-sized pieces. Whisk the flour and cornstarch with salt and pepper in a shallow bowl, and the eggs with salt and pepper in a second bowl.
- Coat a few pieces at a time in the egg, let the excess drip off, then coat in the flour mix, shaking off the excess. Set the breaded chicken on a plate.
- Simmer the soy sauce, orange juice, rice vinegar, brown sugar, sesame oil, garlic, ginger and red pepper flakes in a pot, then stir in the cornstarch mixed with the water and cook until it thickens into a glaze.
- Heat vegetable oil to 350°F and fry the chicken in two batches for about 4 minutes until golden. Drain on paper towels.
- Toss the fried chicken through the orange glaze until every piece shines, scatter green onions and sesame seeds over it if you like, and serve with rice or noodles.
Prep: 40 min · Cook: 15 min · Total: 55 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).