Sticky Mandarin Orange Chicken
Shatteringly crispy chicken bites drenched in a tangy, caramelized orange glaze made with real citrus zest and juice. This homemade version blows the takeout box away with bright, bold flavors and a crunch that stays crispy even under all that gorgeous sauce.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/2 teaspoon salt
+ 14 more ingredients
Instructions
Season chicken pieces with salt and white pepper. Dip each piece into beaten egg, then dredge thoroughly in cornstarch, pressing to adhere.
Heat 2 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven to 350F.
Fry the chicken in batches for 4-5 minutes per batch until deep golden brown and cooked through. Drain on a wire rack set over paper towels.
For extra crunch, let the fried chicken rest for 5 minutes, then fry a second time for 2 minutes until extra crispy. Drain again.
While the chicken fries, combine orange juice, orange zest, soy sauce, rice vinegar, sugar, and honey in a medium saucepan over medium heat. Stir until the sugar dissolves.
Add garlic, ginger, and chili garlic sauce. Bring to a simmer and cook for 3 minutes until slightly reduced.
Stir the cornstarch slurry and pour it into the sauce, stirring constantly. Cook for 1-2 minutes until the sauce is thick and glossy.
Toss the crispy chicken pieces in the orange sauce until every piece is coated. Serve immediately over steamed rice, topped with sliced scallions and sesame seeds.
Nutrition Estimate
Per serving • Estimated by Blinner AI