Easy 30-min. Orange Chicken (Shallow Fried)
Crispy bite-sized pieces of chicken tossed in a savory, sweet, and bright orange sauce make the ultimate weeknight comfort meal. This easy orange chicken recipe uses simple ingredients and goes from kitchen counter to dinner table in just 30 minutes.
Ingredients
- 1 lb skinless boneless chicken thighs
- 1/4 cup cornstarch
- 1/3 cup vegetable oil (or any neutral oil)
- 1/2 green onion (finely chopped)
- 1 tbsp orange zest (grated, optional garnish)
- 1 tsp sesame seeds (toasted kind)
- 1 cup orange juice (freshly-squeezed, pulp removed (4-5 medium oranges))
- 2 tbsp white vinegar
- 6 tbsp brown sugar
- 2 tbsp regular soy sauce (or light soy sauce)
- 2 cloves garlic (minced)
- 1/4 tsp ginger powder (or grated ginger)
- 1 tbsp cornstarch
- 1/2 tsp red chili flakes (optional for spice)
Instructions
- Whisk the listed sauce ingredients together in a small bowl until the mixture is fully combined and smooth.
- Dice the chicken thighs into uniform 1.5-inch pieces, leaving the natural moisture intact to help the coating stick.
- Transfer the chicken to a large bowl, add the cornstarch, and toss thoroughly until every piece is evenly coated.
- Heat vegetable oil in a large pan over medium-high heat and fry the chicken in small, single-layer batches until golden and crispy, about 5 to 8 minutes.
- Move the fried chicken to a wire rack or paper towel-lined plate to drain excess oil and prevent the crust from turning soggy.
- Bring the sauce to a simmer over medium-high heat until thickened, then add the chicken, toss to coat, and garnish with zest, sesame seeds, and green onions.
Notes
Squeeze fresh juice for maximum flavor; bottled juice may taste flat. Don't dry the chicken with towels; the moisture helps the cornstarch stick. Ensure oil temperature is hot enough (between 325°F and 350°F) to avoid greasy chicken. Use a wire rack to cool the fried chicken like a cooling rack.