10 min prep time, 25 min cooking time, serves 4 people
When you have a craving for Chinese cuisine and do not want to order or go out to eat, you can just make this Orange Chicken recipe. Made with boneless and skinless chicken thighs cut into bite-size pieces, marinated in cornstarch and egg whites, and then fried until golden and crispy. When combined with an orange sauce seasoned made from orange juice, garlic, and variety of other spices, it makes for a great protein source when served with steamed rice.
- 1.5 lbs chicken thighs, cut into bite-size pieces
- 2 egg whites
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 3 tbsp corn starch
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp green onion, chopped
- 1 tbsp sesame seeds
- 1 tbsp orange zest
- 1 tsp salt
- 1/2 tsp ginger
- 1/2 tsp garlic powder
- 1/3 tsp red chili flakes
- Whisk egg whites, 2 tbsp corn starch, and salt into a large bowl. Add the bite sized chicken pieces into the bowl so they are completely covered in the egg mixture. Set it aside for 10 minutes.
- Heat the vegetable oil in large skillet over medium-high heat. Let the oil heat up to 350°F. Once the oil is ready, place the chicken into the oil in batches. Fry the chicken for about 2 minutes, or until it becomes light golden in color. Remove the chicken from the oil and place it on a paper towel-lined plate to drain. Repeat with the remaining chicken.
- To make your homemade orange sauce, place orange juice, sugar, vinegar, soy sauce, garlic, ginger, and red chili flakes in a skillet and cook over medium-high heat for 2 minutes. Mix 2 tbsp of water and 1 tbsp of cornstarch in a bowl. Pour this mixture into the skillet and cook for another minute, or until the liquid thickens.
- Transfer the chicken into the skillet with the orange sauce and simmer for 1 minute as you mix. Top with grated orange zest, green onions, and sesame seeds. Serve immediately by itself or with steamed rice.