Description
Enjoy this restaurant-style meal at home, featuring crispy, double-fried chicken bites tossed in a vibrant and tangy citrus glaze. By balancing fresh orange juice, savory soy sauce, and aromatic garlic, this recipe perfectly recreates the beloved takeout classic. Using a precise ratio of cornstarch ensures that the chicken maintains its signature crunch even after being coated in the sticky, delicious sauce. It is the perfect balance of sweet and savory for a quick weeknight dinner that the whole family will absolutely adore.
Ingredients
1.5 lbs chicken breast or thighs, cut into 1-inch pieces
1 cup fresh orange juice
1/4 cup low-sodium soy sauce
1/2 cup granulated white sugar
3 cloves garlic, minced
1/2 cup cornstarch
2 cups vegetable oil for frying
Pinch of salt
Instructions
Coat chicken cubes in a bowl with half the cornstarch and a pinch of salt.
Heat oil in a heavy-bottomed wok or pot to 350 degrees Fahrenheit.
Fry chicken in batches for 5-7 minutes until golden brown and cooked through.
Drain fried chicken on paper towels to remove excess grease.
In a separate saucepan, combine orange juice, soy sauce, sugar, and garlic over medium heat.
Bring the mixture to a simmer, stirring consistently to dissolve the sugar.
Mix the remaining cornstarch with 2 tablespoons of water to create a slurry.
Whisk the slurry into the simmering sauce and cook for 2 minutes until thickened and glossy.
Toss the fried chicken into the thickened orange sauce and stir until evenly coated.
Notes
Use fresh orange juice for the best flavor profile. Ensure the oil temperature is maintained at 350 degrees for optimal crispiness. Serve immediately with steamed rice and broccoli for a complete meal.
- Prep Time: 20
- Cook Time: 20
- Category: Trending
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 22g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
