Crispy Orange Chicken Recipe – Evolving Table

Trim any excess fat from the chicken thighs and cut into bite-sized pieces.

1 ¼ pounds boneless, skinless chicken thighs

Whisk together ¼ cup of the cornstarch, ¼ cup flour, ¾ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Add the chicken pieces and toss to coat.

¼ cup all-purpose flour, ¼ teaspoon black pepper

Heat 2 tablespoons of the avocado oil in a large skillet over medium high heat. Once the oil is shimmering, shake off any excess coating from half of the chicken and add it to the skillet in a single layer. Cook for 5 minutes, turn, and cook for 4-6 minutes more, or until crispy and lightly golden. Meanwhile, line a plate with paper towels. Once the chicken is cooked through, transfer to the paper towel-lined plate. Add the remaining 2 tablespoons avocado oil to the skillet and repeat with the remaining chicken.

4 tablespoons avocado oil

Meanwhile, in a medium bowl, whisk together the orange juice, zest, soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, sriracha, if using, and remaining 2 tablespoons of cornstarch and ½ teaspoon salt.

¾ cup freshly squeezed orange juice, 1 teaspoon grated orange zest, ¼ cup soy sauce or tamari, 3 tablespoons packed brown sugar, 2 garlic cloves, ½ teaspoon finely minced fresh ginger, 2 teaspoons rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha

Once the skillet is empty, reduce the heat to medium, pour in the orange juice mixture, and cook for 1-2 minutes, whisking constantly, or until the sauce is thick enough to coat the back of a spoon. Reduce the heat to low, add the chicken, and cook until heated through, about 2-3 minutes.

Serve over a bed of white rice with green onions and toasted sesame seeds, if desired.

White rice, Green onions, Toasted sesame seeds