orange chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 cup vegetable oil
• 1/2 cup orange juice, fresh squeezed preferred
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 1/4 cup cornstarch slurry (1/4 cup cornstarch mixed with 2 tablespoons cold water)
• Sesame seeds, for garnish
• Green onions, chopped, for garnish

Instructions

1. In a large bowl, toss the chicken pieces with 1/2 cup cornstarch, salt, and white pepper until evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 6-8 minutes.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, whisk together orange juice, soy sauce, honey, rice vinegar, ginger, and garlic. Bring to a simmer.
6. Slowly drizzle the cornstarch slurry into the sauce while whisking constantly until the sauce thickens.
7. Return the chicken to the skillet and toss to coat evenly with the orange sauce.
8. Cook for 1-2 minutes, stirring constantly, until the sauce is glossy and the chicken is well-coated.

Notes

• For crispy chicken, do not overcrowd the pan. Cook in batches if necessary.
• To achieve a smoother sauce, strain the sauce before adding the chicken.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve with steamed rice for a complete meal.