Crispy Orange Chicken Recipe

In a large bowl, combine the chicken thighs, soy sauce, black pepper, and egg. Mix well to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

Once marinated, sprinkle cornstarch over the chicken and toss until the chicken pieces are evenly coated.

In a small saucepan, combine the fresh orange juice, sugar, rice vinegar, sesame oil, minced garlic, and minced ginger. Stir well.

In a separate small bowl, mix cornstarch with water to create a slurry. Gradually add this to the saucepan while stirring constantly.

Bring the mixture to a simmer over medium heat, stirring frequently, until it thickens. Once thickened, remove from heat and set aside.

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry until golden brown and cooked through, about 5-6 minutes per batch.

Using a slotted spoon, transfer the fried chicken to a plate lined with paper towels to drain excess oil.

In a large skillet or wok, add a small amount of vegetable oil over medium-high heat. Add the sliced onion, bell pepper, and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

Add the fried chicken to the skillet with the vegetables and pour the orange sauce over the top. Toss everything together to coat evenly.

Transfer the crispy orange chicken to a serving platter and garnish with sliced scallions. Serve hot with steamed rice, if desired.