Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- ¼ cup water
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- ¼ cup ketchup
- 2 tablespoons granulated sugar
- 1½ tablespoons white vinegar
- ½ tablespoon minced garlic
- ½ teaspoon Chinese chili pepper flakes
- 1 stalk green onion (thinly sliced, white and green separated)
- Oil (as needed for cooking)
Instructions
- Marinate the chicken thighs with water, baking soda, and salt until absorbed.
- Prepare the coating by mixing eggs, cornstarch, and oil with the marinated chicken.
- Heat oil to 375°F in a wok or tall pan.
- While the oil heats, combine orange juice, zest, ketchup, sugar, vinegar, and cornstarch in a bowl for the sauce.
- Fry the chicken pieces until golden brown; drain excess oil.
- Stir-fry garlic and green onion in a wok before adding the prepared sauce until thickened.
- Toss fried chicken in the sauce until evenly coated before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 360
- Sugar: 16g
- Sodium: 490mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 100mg