Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large orange, zested and juiced (about 1/2 cup juice)
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon toasted sesame oil
- 1/2 cup cornstarch or rice flour for coating
- 1 large egg, lightly beaten
- 1/4 cup neutral oil for frying (vegetable or canola)
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 2 scallions, thinly sliced for garnish
- 1 tablespoon toasted sesame seeds for garnish
- Salt and freshly ground white pepper to taste
Instructions
- Pat chicken pieces dry, season lightly with salt and white pepper, then toss with beaten egg to coat evenly.
- Spread cornstarch on a plate and dredge each piece to form a thin, uniform coating; shake off excess.
- Heat a wide skillet over medium-high heat and add the neutral oil; test by dropping a pinch of coating—if it sizzles, the oil is ready.
- Fry chicken in a single layer without crowding, turning once to achieve an even, light golden crust; transfer to a wire rack to drain briefly.
- Wipe the skillet clean, lower heat to medium, add a drizzle of oil and sauté ginger and garlic until fragrant but not browned, about 30 seconds.
- Add orange juice, zest, soy sauce, rice vinegar, and brown sugar; stir to dissolve sugar and bring to a gentle simmer.
- Simmer until sauce reduces by about a third and coats the back of a spoon, then swirl in toasted sesame oil.
- Return chicken to the skillet and toss gently to coat each piece with the glaze, heating through for one to two minutes.
- Transfer to a warm platter, scatter scallions and sesame seeds, and serve immediately with steamed rice or crisp greens.
Notes
Control sauce thickness by reducing slowly and pat chicken very dry for crisp coating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg