Description
A delightful dish with a burst of flavor and a hint of nostalgia for takeout favorites, featuring crispy chicken in a tangy orange sauce.
Ingredients
Scale
- 1 lb chicken thighs, cubed
- 1/2 cup cornstarch
- 1/2 cup orange juice
- 1 tbsp vinegar
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 cloves minced garlic
- 1 tsp ginger powder
- 2 tbsp vegetable oil
- Green onions, chopped (for garnish)
- Toasted sesame seeds (for garnish)
Instructions
- Cut the chicken thighs into 1.5-inch cubes and coat them with cornstarch for a crispy texture.
- Combine the orange juice, vinegar, brown sugar, soy sauce, minced garlic, ginger powder, and cornstarch in a bowl and whisk until smooth.
- Heat the vegetable oil in a frying pan over medium-high heat and fry the chicken in batches for 6-8 minutes until golden and crispy. Remove and drain.
- Pour the sauce into the same pan and simmer for 1 minute until thickened, then return the chicken to the pan and toss to coat.
- Garnish with chopped green onions and toasted sesame seeds before serving.
Notes
Serve over rice or quinoa; can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 16g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg