Ingredients
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup orange juice, divided
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- 1 1/2 tablespoons white vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon honey
- 1/4 teaspoon ground ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red chili flakes
- Chopped green onions, optional garnish
- Toasted sesame seeds, optional garnish
Instructions
- Cut chicken into 1-inch bite-sized pieces. Set aside.
- In a medium bowl, whisk together flour, 1/4 cup cornstarch, salt, and pepper. In a separate shallow dish, beat the eggs.
- Heat vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F.
- Dip chicken pieces into the beaten eggs, then transfer to the flour mixture and toss to coat well.
- Add coated chicken to the hot skillet and cook undisturbed for 5 minutes, then flip and cook the other side until golden and cooked through (internal temperature of 165°F). Transfer to a paper towel-lined plate and discard the oil.
- While chicken is cooking, set aside 2 tablespoons of the orange juice in a small bowl and mix with 1 tablespoon cornstarch to form a slurry.
- In another bowl, whisk together the remaining orange juice, sugar, vinegar, soy sauce, honey, ginger, garlic, and red chili flakes.
- Return the skillet to the stove and pour in the orange juice mixture. Bring to a simmer over medium heat, then slowly stir in the slurry. Cook for 5–10 minutes, stirring often, until the sauce thickens.
- Add the cooked chicken back to the skillet and toss to coat evenly with the sauce.
- Garnish with chopped green onions and toasted sesame seeds, if desired. Serve hot with rice.
Notes
- For a crispier texture, cook the chicken in batches and avoid overcrowding the pan.
- Use freshly squeezed orange juice for best flavor.
- You can substitute chicken thighs for juicier meat if preferred.
- Serve with steamed rice or stir-fried veggies for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 24g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 195mg
