Crispy chicken pieces tossed in a sweet and tangy orange sauce, served with steamed rice.

Cut the boneless chicken thighs into bite-sized pieces. In a bowl, mix flour, cornstarch, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off excess.

Prepare the Chicken

In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the chicken pieces in batches and cook until golden brown and fully cooked, about 5-7 minutes. Remove and drain on paper towels.

Fry the Chicken

In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, minced garlic, and grated ginger.

Make the Orange Sauce

In the same skillet, pour the orange sauce and bring to a simmer. Add the fried chicken pieces and toss to coat in the sauce. Cook for another 2-3 minutes until heated through.

Combine Chicken and Sauce

Garnish with chopped green onions and sesame seeds. Serve hot over rice or noodles.

Serve

Boneless Chicken Thighs

All-Purpose Flour

orange chicken

Recipe information

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