Phyllis Orange Chicken
Unleash bold and tangy flavors with Phyllis Orange Chicken, a vibrant take on a classic favorite. This recipe features tender, crispy bites of fried chicken thighs coated in a luscious homemade orange sauce that's infused with freshly squeezed orange juice, zesty citrus notes, and a perfect balance of soy sauce, honey, and spices like garlic and ginger. The combination of sweet, savory, and tangy elements will tantalize your taste buds, while the crunchy texture of golden-fried chicken adds irresistible appeal. Garnished with fresh green onions and optional sesame seeds, this dish is perfect served over steamed rice or noodles for a satisfying, restaurant-quality meal. With just 20 minutes of prep time, this easy orange chicken recipe is sure to become a family-favorite weeknight dinner!
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 0.75 cup cornstarch
- 0.25 cup all-purpose flour
- 2 eggs
- 2 cups vegetable oil (for frying)
- 1 cup orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 3 garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch (for sauce)
- 2 tablespoons cold water
- 2 green onions (sliced thin for garnish)
- 1 teaspoon sesame seeds (optional for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and pat them dry with paper towels.
In a medium bowl, beat the eggs. In a separate shallow dish, combine 3/4 cup cornstarch and 1/4 cup all-purpose flour.
Coat the chicken pieces by dipping them in the beaten egg, then dredging them in the cornstarch-flour mixture until fully coated. Set them aside on a plate.
In a large skillet or deep pan, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the chicken pieces in batches, being careful not to overcrowd the pan. Cook each batch for about 4-5 minutes or until golden brown and crispy. Remove and place the chicken on a paper towel-lined plate to drain excess oil.
In a medium saucepan, combine 1 cup orange juice, 1 tablespoon orange zest, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 tablespoons honey, 2 tablespoons granulated sugar, 3 minced garlic cloves, and 1 teaspoon grated ginger. Heat over medium heat and bring to a gentle simmer.
In a small bowl, mix 1 teaspoon cornstarch with 2 tablespoons cold water to create a slurry. Gradually stir this slurry into the orange sauce and cook until it thickens, about 2-3 minutes. Remove from heat.
Transfer the fried chicken into a large mixing bowl. Pour the orange sauce over the chicken and toss to coat evenly.
Garnish with sliced green onions and sesame seeds, if desired. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
6395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 560.0 g | 718% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1222 mg | 408% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 98.5 g | ||
| Protein | 201.0 g | 402% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 263 mg | 20% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2627 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
