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Ingredients
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Chicken Marinade
Orange Sauce
Frying
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine the soy sauce, cornstarch, rice vinegar, sesame oil, sriracha, minced garlic, and grated ginger. Mix well.
- 2
Add Chicken
Cut the chicken thighs into bite-sized pieces and add them to the marinade. Mix until the chicken is well coated. Cover and refrigerate for at least 30 minutes.
Orange Sauce
- 3
Prepare the Orange Sauce
In a saucepan over medium heat, combine the fresh orange juice, brown sugar, soy sauce, rice vinegar, and red chili flakes. Stir until the sugar dissolves.
- 4
Thicken the Sauce
In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry. Slowly add this to the saucepan while stirring continuously until the sauce thickens. Remove from heat.
Frying
- 5
Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the marinated chicken pieces to the hot oil in batches. Fry for about 5-7 minutes or until golden brown and cooked through. Remove and drain on paper towels.
- 7
Combine Chicken with Sauce
Once all the chicken is fried, return it to the skillet. Pour the orange sauce over the chicken and toss to coat evenly. Cook for an additional 2-3 minutes until heated through.
- 8
Garnish and Serve
Garnish with toasted sesame seeds and chopped green onions. Serve hot over rice or noodles.
