Ingredients
For the Chicken
- 6 whole boneless chicken thighs, or 2 lbs. of chicken tenderloins, diced into ½ inch cubes
- ¼ cup all purpose flour
- 1 tbsp. corn starch
- 1 tsp. black pepper, fresh ground (or less to taste)
- 1 tsp. onion powder
- ½ tsp. ginger powder
- ½ tsp. salt
- 1 tsp. paprika (to add color)
- Vegetable oil for frying
Orange Chicken Sauce
- ¾ cup fresh orange juice
- 1½ tbsp. corn starch
- 2 tbsps. vegetable oil
- 3 tbsps. low sodium soy sauce
- 1½ tbsp. rice vinegar or white vinegar
- 2 tbsps. brown sugar
- ½ tbsp. grated ginger
- 2 cloves fresh garlic, minced
- ½ tsp. black pepper, fresh ground
- 1 tsp. orange zest
- Chili flakes (optional, to add heat)
Instructions
- Prepare the Chicken: Dice the chicken thighs or tenderloins into ½ inch cubes and place them in a large bowl. Add the all-purpose flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder. Toss everything together to thoroughly coat each piece of chicken evenly.
- Fry the Chicken: Heat vegetable oil in a deep frying pan over medium-high heat until hot. Carefully add the coated chicken pieces in batches and fry until golden brown, about 2-3 minutes per batch. Avoid overcooking to keep the chicken tender and juicy. Remove and drain on paper towels.
- Make the Orange Sauce: While frying the chicken, whisk together all the sauce ingredients—fresh orange juice, corn starch, vegetable oil, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, black pepper, orange zest, and optional chili flakes—in a bowl. Pour the mixture into a hot non-stick skillet or frying pan over low heat and simmer gently, stirring occasionally, until the sauce thickens, about 3-5 minutes.
- Combine Chicken and Sauce: Transfer the fried chicken into the thickened orange sauce and toss to coat the pieces evenly. Let the chicken and sauce simmer together for another 1-2 minutes to meld the flavors.
- Serve: Remove from heat and serve immediately over homemade Lo Mein noodles or white rice. Garnish optionally with toasted sesame seeds and chopped green onions for added texture and flavor.
Notes
- Do not overcook the chicken during frying to prevent it from becoming chewy.
- The sauce thickens as it simmers, so watch it closely to avoid burning.
- For extra heat, add chili flakes to the sauce according to your spice preference.
- This dish pairs perfectly with steamed rice or noodles for a complete meal.
- Use fresh orange juice and fresh ginger for the most vibrant taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
