Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- ¼ cup water
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil (any neutral oil)
- 1 cup orange juice
- 1 tablespoon orange zest
- ¼ cup ketchup
- 2 tablespoons granulated sugar
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
- ½ tablespoon garlic (minced)
- ½ teaspoon Chinese chili pepper flakes
- 1 stalk green onion (thinly sliced, white and green separated)
- Oil (as needed for frying)
Instructions
- In a large mixing bowl, combine prepared chicken thighs, water, baking soda, and salt. Mix until the water is mostly absorbed.
- Add eggs, mix until well combined, then add cornstarch and blend until no dry cornstarch is visible. Finally, add oil and mix again.
- Heat about 2 to 3 inches of oil in a wok until it reaches 375°F.
- While the oil heats, combine orange juice, orange zest, ketchup, sugar, vinegar, and cornstarch for the sauce. Mix well and set aside.
- Gently place marinated chicken pieces into hot oil one at a time, frying for about 4 to 5 minutes before draining on paper towels.
- Return oil to 375°F and fry the chicken again for another 5 to 6 minutes until golden brown and crispy. Drain on paper towels.
- In a clean wok, add oil and stir-fry white parts of green onion with minced garlic and chili peppers until fragrant.
- Pour prepared sauce into the wok, increase heat to medium-high, and cook until bubbly and glossy, stirring frequently.
- Add fried chicken to the sauce and toss gently until evenly coated.
- Serve immediately over rice or fried rice and garnish with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 360
- Sugar: 14g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg