Orange Chicken

With a delicious sweet flavor, these tender chicken pieces are crunchy on the outside and moist on the inside. Each bite has a strong orange flavor with a sweet and salty taste and a little bit of lingering heat. A delicious new and easy Chinese inspired chicken recipe that your family will love!

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6 boneless chicken thighs
1/3 cup cornstarch
1/3 cup flour
2 eggs, lightly beaten
Vegetable oil (for frying)

Ingredients – Marinade/Sauce
1 cup orange juice
1/2 cup sugar
2 tablespoons white balsamic vinegar
2 tablespoons soy sauce
1/4 teaspoon fresh ginger, minced
1/4 teaspoon fresh garlic, minced
1/2 teaspoon crushed chipotle pepper flakes
2 tablespoons cornstarch
1 tablespoon brown sugar
2 tablespoons water

Cut the chicken into 1-inch chunks and set aside. Make the marinade by whisking together the orange juice, sugar, vinegar, soy sauce, ginger, garlic and pepper flakes. Add 2/3 of the marinade to the chicken and allow it to rest for 30 minutes.

Take the remaining marinade and add the brown sugar. Bring to a boil. Melt the cornstarch in the water and add to the marinade. Stir frequently until the sauce thickens (about 1 to 2 minutes). Set the sauce aside. You can heat it up again when you are ready to toss the chicken with the sauce.

Mix together the flour and the cornstarch and set aside. Heat the oil in a wok or large, deep saucepan. While the oil heats, dip the chicken pieces one at a time into the egg and then dredge in the cornstarch mix. Drop the chicken into the heated oil in batches (no more than five pieces at a time). Fry until golden brown and cooked through to 165°F (about 2 to 3 minutes). Transfer the pieces to a paper towel-lined plate. Wait a minute for the oil to heat up again and drop the next batch of chicken in. Continue until all pieces have been cooked.

Once cooked, heat and pour the sauce over the chicken and toss. Serve immediately.

Serves 2 to 4.

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