Orange Chicken with Rice
Servings: 6
Ingredients
- 2 lbs boneless skinless chicken thighs (or breast), cut into 1/2-1-inch cubes
- 1/4 cup all purpose flour
- 1 tsp corn starch
- ½ tsp salt
- 1 tsp paprika
- 1 tsp black pepper
Orange Chicken Sauce
- 3/4 cup orange juice, freshly squeezed
- 2 tbsp vegetable oil
- 1½ tbsp corn starch
- 1½ tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp orange zest
- ½ tbsp grated ginger
- 2 cloves minced garlic
- ½ tsp black pepper
- 1 tsp chili flakes
For garnish
- sesame seeds
- chopped green onions
Instructions
- Prepare the Chicken: Cut the chicken into ½-1 inch cubes and place them in a mixing bowl. Add flour, cornstarch, salt, black pepper, paprika, and ginger powder, tossing to coat the chicken evenly.
- Fry the Chicken: Heat oil in a deep frying pan over medium-high heat. Fry the chicken pieces until they turn golden brown, which should take about 2-3 minutes. Be careful not to overcook them, as this can make the chicken chewy.
- Make the Sauce: In a separate bowl, whisk together all the sauce ingredients. Pour the mixture into a hot non-stick skillet or frying pan and cook on low heat, allowing it to simmer until it thickens.
- Combine Chicken and Sauce: Add the fried chicken to the skillet with the sauce, stirring to ensure the chicken is well-coated. Let the chicken and sauce simmer together for 1-2 minutes before removing from heat.
- Serve: Enjoy your orange chicken with homemade white rice. For an extra touch, garnish with toasted sesame seeds and chopped green onions, if desired.