Description
Crispy, golden chicken coated in a vibrant and flavorful sesame ginger orange sauce. A delicious and easy weeknight meal!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg, beaten
- 2 tablespoons vegetable oil, for frying
- 1/2 cup orange juice, fresh squeezed is best!
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon orange zest
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons sesame seeds
- 2 green onions, thinly sliced
- Orange slices (optional)
- Cooked white rice, brown rice, or quinoa
- Steamed broccoli or other vegetables
Instructions
- Preparing the Chicken: In a large bowl, combine the cornstarch, all-purpose flour, salt, and pepper. Add the chicken pieces to the bowl and toss to coat thoroughly. In a separate bowl, whisk the egg until it’s light and frothy. Dip each piece of chicken into the beaten egg, ensuring it’s fully coated. Return the chicken to the bowl with the flour mixture and toss again to ensure a second, even coating.
- Cooking the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Carefully add the chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. Fry the chicken for about 5-7 minutes per side, or until golden brown and cooked through. Remove the cooked chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil.
- Making the Sesame Ginger Orange Sauce: In a medium saucepan, whisk together the orange juice, soy sauce, rice vinegar, honey, and sesame oil. Add the grated fresh ginger and minced garlic to the saucepan. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the cornstarch slurry into the saucepan and whisk continuously to prevent lumps from forming. Bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer the sauce for about 3-5 minutes, or until it has thickened to your desired consistency. Stir in the orange zest and red pepper flakes (if using).
- Combining and Serving: Add the fried chicken to the saucepan with the sesame ginger orange sauce. Toss the chicken to coat it evenly with the sauce. Continue to cook for another 1-2 minutes, allowing the sauce to further adhere to the chicken. Remove the chicken from the heat and transfer it to a serving platter. Garnish with sesame seeds and thinly sliced green onions. Serve immediately over cooked white rice, brown rice, or quinoa. Steamed broccoli or other vegetables make a great side dish. Optional: Garnish with orange slices for an extra burst of citrus flavor and visual appeal.
Notes
- Use Fresh Ingredients: Freshly squeezed orange juice and freshly grated ginger will make a noticeable difference in the flavor of the sauce.
- Don’t Overcrowd the Pan: When frying the chicken, work in batches to avoid overcrowding the pan. This will ensure that the chicken cooks evenly and becomes crispy.
- Adjust the Sauce to Your Taste: Feel free to adjust the amount of honey, soy sauce, or red pepper flakes to suit your personal preferences.
- Make it Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it before adding the chicken.
- Crispy Chicken Secret: The double coating of cornstarch and flour is key to achieving extra crispy chicken. Don’t skip this step!
- Spice Level: If you like it spicy, add more red pepper flakes or a dash of your favorite hot sauce to the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes