Skillet Orange Chicken
Mains · Serves 4 · Prep 15 min · Cook 15 min · Total 30 min
Crispy, saucy and bright with real orange juice and zest. Shallow-frying in a skillet keeps it a weeknight job, and you control the sweetness and the heat.
Ingredients
Orange Sauce
- 1/2 cup orange juice
- 1 tbsp orange zest
- 1/4 cup brown sugar
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 pinch red pepper flakes (optional)
The Chicken
- 1 1/2 lb boneless, skinless chicken thighs, cut in 1-inch pieces
- 1/2 tsp kosher salt
- 1 large egg, beaten
- 1/2 cup cornstarch
- 1/2 cup vegetable oil, for frying
- cooked rice, sesame seeds and cilantro, for serving
Steps
Orange Sauce
- Whisk the orange juice, zest, brown sugar, soy sauce, vinegar, garlic, ginger and pepper flakes (if using) in a bowl. Keep the cornstarch slurry separate for now.
The Chicken
- Season the chicken with the salt. Toss it with the beaten egg, then add the 1/2 cup cornstarch and toss until every piece is coated and dry-looking.
- Heat the oil in a large skillet over medium-high heat until it shimmers. Fry the chicken in two batches, turning once, until golden and crisp and 165°F inside, 4 to 5 minutes per batch. Drain on a paper-towel-lined plate.
- Pour off the oil and carefully wipe out the skillet. Add the orange sauce and bring it to a simmer over medium heat.
- Stir the slurry, whisk it into the sauce and simmer until thick enough to coat a spoon, 1 to 2 minutes.
- Add the chicken and toss until glazed. Serve right away over rice with sesame seeds and cilantro.