Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces: 1.5 lbs
- All-purpose flour: 1 cup
- Cornstarch: 1/2 cup
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Vegetable oil: 1 cup
- Orange marmalade: 1/2 cup
- Soy sauce: 1/4 cup
Instructions
- Step 1: In a bowl, combine flour, cornstarch, salt, and pepper. Dredge the chicken pieces in the mixture, ensuring they are fully coated.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and set aside on a wire rack to drain excess oil.
- Step 3: In a separate saucepan, combine orange marmalade and soy sauce. Heat over medium heat, stirring until the marmalade is melted and the sauce is smooth.
- Step 4: Add the fried chicken to the saucepan with the orange sauce. Toss to coat the chicken evenly.
- Step 5: Cook for another 2-3 minutes, allowing the sauce to thicken and glaze the chicken.
Notes
- Store leftover crispy orange chicken in an airtight container in the refrigerator for up to 3 days, but be aware it will lose some crispness.
- For best results, reheat the chicken in a preheated oven or air fryer to restore some of its original crispness.
- Serve your crispy orange chicken over fluffy rice or noodles, garnished with sesame seeds and chopped green onions for added flavor and visual appeal.
- For extra crispy chicken, ensure the oil is hot enough before frying, testing with a small piece of chicken to see if it sizzles immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American