Classic Takeout Style Orange Chicken

Ingredients

• 1.5 lbs Boneless skinless chicken thighs, cut into 1-inch pieces
• 0.5 cup Cornstarch
• 0.25 cup All-purpose flour
• 0.75 cup Fresh orange juice
• 3 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 0.5 cup Brown sugar
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 tablespoon Orange zest
• 0.5 teaspoon Red chili flakes(optional)
• 2 cups Vegetable oil for frying

Instructions

1. 1

   In a small saucepan, combine orange juice, soy sauce, rice vinegar, brown sugar, garlic, ginger, and orange zest.

2. 2

   Bring the sauce mixture to a simmer over medium heat and whisk in a small cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) until thickened.

3. 3

   In a large bowl, whisk together the flour, cornstarch, and a pinch of salt/pepper; toss the chicken pieces until thoroughly coated.

4. 4

   Heat vegetable oil in a heavy-bottomed skillet or wok to 350°F (175°C).

5. 5

   Fry the chicken in small batches for 3-5 minutes until golden brown and crispy, then drain on paper towels.

6. 6

   Once all chicken is fried, place it in a large clean bowl and pour the warm orange sauce over the top.

7. 7

   Toss the chicken gently until every piece is evenly glazed.

8. 8

   Serve immediately over steamed white rice, garnished with green onions or sesame seeds if desired.