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- 1 lb boneless, skinless chicken thighs - 1 cup cornstarch - 1 teaspoon salt - 1 teaspoon black pepper - 2 large eggs - Oil for frying - 1 cup freshly squeezed orange juice - Zest of 1 orange - 2 tablespoons soy sauce - 3 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon fresh ginger, minced - 2 garlic cloves, minced - Sesame seeds - Chopped green onions I love using boneless, skinless chicken thighs for this dish. They stay juicy and tender. You will need cornstarch to create that perfect crunchy coating. Salt and black pepper add a simple yet essential flavor base. For the sauce, freshly squeezed orange juice brings a bright taste. The zest of one orange adds even more citrus scent. Soy sauce gives depth, while honey adds sweetness. Rice vinegar balances the flavors, and ginger and garlic add a nice kick. When ready to serve, sprinkle sesame seeds and chopped green onions on top. This makes the dish look vibrant and inviting. Enjoy the layers of flavor and the crispiness that make this recipe special. First, mix the marinade ingredients in a bowl. Combine 1 cup of orange juice, the zest of 1 orange, 2 tablespoons of soy sauce, 3 tablespoons of honey, 1 tablespoon of rice vinegar, 1 teaspoon of minced ginger, and 2 minced garlic cloves. Add 1 pound of cut chicken thighs to the bowl. Make sure the chicken gets coated well. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor. In one shallow dish, mix together 1 cup of cornstarch, 1 teaspoon of salt, and 1 teaspoon of black pepper. In another shallow dish, beat 2 large eggs until smooth. This will help your chicken get a nice crispy coating. Heat a large skillet or deep fryer with about 1 to 2 inches of oil. Aim for a temperature of 350°F (175°C). Carefully add the coated chicken pieces in batches. Fry them until they turn golden brown and crispy, which takes about 5 to 7 minutes per batch. Use a slotted spoon to remove the chicken. Place it on paper towels to drain any extra oil. In a saucepan, pour in the reserved marinade. Heat it over medium heat until it begins to simmer. Cook for about 5 minutes until the sauce thickens slightly. This sauce packs a punch and will coat the chicken beautifully. Once you finish frying the chicken, add it to the sauce. Toss everything gently to make sure each piece is coated evenly. Plate your crispy orange chicken and sprinkle sesame seeds and chopped green onions on top. Serve it hot to enjoy at its best! To get that perfect crispiness, start with the right frying temperature. Heat your oil to about 350°F (175°C). This helps create a nice golden brown crust. If the oil is too cool, the chicken will soak up the oil and become soggy. Avoid overcrowding the pan. Fry the chicken in batches to keep the temperature steady. When you add too many pieces at once, the heat drops. This can lead to uneven cooking and less crispy chicken. Marinating the chicken longer gives it a deeper flavor. I suggest at least 30 minutes, but letting it sit for up to 2 hours works wonders. This allows the chicken to soak up all those tasty ingredients. You can also customize the sauce ingredients to fit your taste. Want it sweeter? Add more honey. Feel like a kick? Toss in some chili flakes. A little creativity goes a long way! Using the right tools makes cooking easier. I recommend a heavy, deep skillet for frying. A cast-iron skillet holds heat well and gives great results. A slotted spoon is also handy to lift the chicken out of the oil. A digital thermometer will help you track the oil's temperature accurately. This ensures your chicken fries perfectly every time. {{image_2}} You can switch up the protein in crispy orange chicken. If you prefer a leaner option, use chicken breast. It will still taste great. For a plant-based choice, try tofu. Just make sure to press the tofu to remove excess water. This helps it absorb the marinade well. Cut either option into bite-sized pieces like the chicken thighs. Want some heat? Spice things up by adding chili flakes or chili sauce. This gives your dish a zesty kick. Start with a small amount, then add more to your taste. Mix it right into the sauce for even flavor. You can also sprinkle chili flakes right on top before serving. While the orange sauce is fantastic, you can change it up. Try using lemon or lime juice instead of orange juice. This gives the dish a different citrus twist. You can also switch the sweetener. Maple syrup or agave can replace honey. Each option gives a new layer of flavor. Be creative and find the mix you like best! To keep your crispy orange chicken fresh, refrigerate it right after it cools. Place the chicken in an airtight container. This will help it stay tasty for up to three days. Make sure not to stack the pieces too high. This keeps them from getting soggy. For the best reheating, use an oven or air fryer. Preheat your oven to 375°F (190°C). Spread the chicken on a baking sheet. Heat for about 10-15 minutes. This helps to keep the chicken crispy. If you use an air fryer, set it to 350°F (175°C) for 5-7 minutes. This also works well to maintain the crunch. You can freeze your crispy orange chicken. For best results, freeze the chicken and sauce separately. Place them in freezer-safe bags or containers. This way, you can thaw only what you need. You can keep them in the freezer for about three months. When ready, thaw in the fridge overnight before reheating. Yes, you can use frozen chicken. Thaw it safely in the fridge overnight. If you need it quicker, submerge the chicken in cold water. Change the water every 30 minutes until thawed. Pat the chicken dry before marinating. This helps the marinade stick well. To make this recipe gluten-free, use gluten-free soy sauce. Many brands offer this. For cornstarch, you can use the same ingredient since it is gluten-free. Always check labels to confirm. This way, you can enjoy the dish without gluten. Crispy orange chicken pairs well with many sides. Here are some ideas: - Steamed rice - Fried rice - Broccoli - Stir-fried veggies - Noodles These sides complement the flavors of the chicken. They also make your meal more complete and colorful. Enjoy your cooking! You now have all the tools to make crispy orange chicken at home. We covered the key ingredients, step-by-step instructions, and helpful tips for success. Remember, marinating the chicken well will boost its flavor. Frying at the right temperature will keep it crispy. You can even mix it up with different proteins or sauces. Enjoy your cooking journey, and don’t hesitate to experiment. Your taste buds will thank you!

Crispy Orange Chicken

Craving a flavorful dish? Try this Crispy Orange Chicken recipe that combines crunchy texture with a sweet and tangy sauce! This easy-to-follow recipe uses simple ingredients like chicken thighs, fresh orange juice, and garlic for a delicious meal that's perfect for any night. Get ready to impress your family and friends with a homemade favorite. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup cornstarch

1 teaspoon salt

1 teaspoon black pepper

2 large eggs, beaten

Oil for frying (canola or vegetable)

1 cup orange juice (freshly squeezed for best flavor)

Zest of 1 orange

2 tablespoons soy sauce

3 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon fresh ginger, minced

2 garlic cloves, minced

Sesame seeds for garnish

Green onions, chopped for garnish

Instructions
 

Marinate the Chicken: In a bowl, mix the orange juice, orange zest, soy sauce, honey, rice vinegar, minced ginger, and garlic. Add the chicken pieces and marinate for at least 30 minutes (up to 2 hours for deeper flavor).

    Prepare the Coating: In a shallow dish, combine cornstarch, salt, and black pepper. In another shallow dish, beat the eggs.

      Coat the Chicken: Remove the chicken from the marinade (reserve the marinade for later) and dip each piece first into the egg, allowing excess to drip off, then coat thoroughly in the cornstarch mixture. Set aside on a baking sheet.

        Heat Oil for Frying: In a large skillet or deep fryer, heat about 1-2 inches of oil over medium-high heat until it reaches around 350°F (175°C).

          Fry the Chicken: Carefully add the coated chicken pieces in batches to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes per batch. Use a slotted spoon to remove and place on paper towels to drain excess oil.

            Make the Sauce: In a saucepan over medium heat, add the reserved marinade. Bring it to a simmer and cook for about 5 minutes until slightly thickened.

              Combine Chicken and Sauce: Once the chicken is cooked, add it to the sauce, tossing gently to coat each piece evenly.

                Serve: Plate the crispy orange chicken, garnishing with sesame seeds and chopped green onions. Serve hot!

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4