Description
A zesty Chinese-American dish with crispy skin-on chicken thighs tossed in a bold orange-garlic sauce. Achieve restaurant-quality flavor with a cornstarch-crusted coat and thermally verified frying for perfect crunch.
Ingredients
1 pound skinless chicken thighs, cubed
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 large egg
1 large orange (zest and juice)
1 tablespoon minced garlic
1/4 cup water
Oil for frying (neutral, high smoke point)
Salt to taste
Instructions
Combine flour and cornstarch in a bowl
Prechill chicken cubes in flour mix 10-30 minutes
Whisk egg with 1/4 cup water and 1 tbsp oil
Heat oil to 350°F (177°C) in a fryer
Batch fry chicken 2-3 minutes, rotating for even browning
Reduce orange juice, garlic, and cornstarch slurry to make sauce
Coat fried chicken in hot sauce while still viscous
Notes
Chill chicken with coating for maximum adherence
Use thermometer for precise frying
Blot fried chicken dry before sauce coating
Rest finished dish on wire rack
Substitute catfish for chicken thighs for seafood version
Replace garlic with scallions for delicate flavor
Avoid white vinegar (use rice vinegar if needed)
Never microwave reheated chicken
- Prep Time: 45
- Cook Time: 20
- Category: Easy Chicken Recipes
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4 chicken portions
- Calories: 420
- Sugar: 12g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 150mg