Easy Orange Chicken
If they know you by name and order at your local Panda Express, this recipe is for you.
Servings: 2
Calories: 685kcal
Ingredients
- neutral oil for deep frying, enough to fill 2"
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- 1/2 cup cornstarch
- 1/2 cup orange juice
- 1/4 cup sugar of choice
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp ginger powder
- orange zest optional, to garnish
Instructions
- Heat 2 inches of neutral high heat oil in a high sided, heavy bottomed pot over medium-high heat, until the oil reaches 350°F.Meanwhile, season the chicken with salt and pepper then toss in the cornstarch, pressing to evenly coat. Shake off any excess and set aside the coated pieces on a plate. Prepare a baking sheet or plate with paper towels or a wire rack for the fried chicken.
- Carefully add the coated chicken to the hot oil in batches, being careful not to crowd the oil. Cook until golden brown, crispy, and cooked through, about 5-6 minutes per batch. Flip the pieces as needed. When cooked, carefully remove and set the pieces on your prepared plate/baking sheet. Repeat until all the chicken is ready, then keep the chicken warm in a low oven.
- Add the orange juice, sugar, soy sauce, rice vinegar, cornstarch, garlic powder, and ginger powder to a large non-stick skillet. Whisk well over medium heat. Let the sauce start to bubble and thicken until it turns glossy and clear. Remove the pan from the heat.
- Add the chicken to the sauce and toss throughly. Add the orange zest, if using, then enjoy immediately!
Nutrition
Calories: 685kcal | Carbohydrates: 63.5g | Protein: 45g | Fat: 29.7g | Saturated Fat: 1.8g | Cholesterol: 180mg | Sodium: 906mg | Potassium: 187mg | Fiber: 0.8g | Sugar: 30.8g