Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces: 1.5 lbs
- Cornstarch: 1/2 cup
- All-purpose flour: 1/4 cup
- Orange juice: 1 cup
- Rice vinegar: 1/4 cup
- Soy sauce: 1/4 cup
- Brown sugar: 1/4 cup
- Red pepper flakes: 1-2 teaspoons (adjust to your spice preference)
Instructions
- Step 1: In a bowl, combine cornstarch and flour. Toss 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.
- Step 3: In a separate saucepan, whisk together orange juice, rice vinegar, soy sauce, brown sugar, and red pepper flakes.
- Step 4: Bring the sauce to a simmer over medium heat and cook until it thickens slightly, about 5-7 minutes, stirring occasionally.
- Step 5: Add the fried chicken to the sauce and toss to coat evenly.
- Step 6: Serve immediately over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.
Notes
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- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American