Ingredients
1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
2 large eggs, beaten
¾ cup cornstarch
2 cups vegetable oil (for frying)
Orange Marmalade Sauce
¾ cup orange marmalade
3 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
3 cloves garlic, minced
1 tablespoon fresh grated ginger
¼ cup water
½ teaspoon red pepper flakes (optional)
Cornstarch Slurry
1 tablespoon cornstarch
2 tablespoons water
Garnish
2 tablespoons sliced green onions
1 teaspoon sesame seeds
Instructions
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Cut chicken thighs into bite-size pieces and place them in a large mixing bowl.
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Add the beaten eggs and mix until the chicken is evenly coated.
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Sprinkle cornstarch over the chicken and toss until each piece is well coated.
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Heat vegetable oil in a deep skillet or wok to about 350°F (175°C).
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Fry chicken in batches for 4–5 minutes until golden brown and crispy. Remove and drain on paper towels.
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In a saucepan combine orange marmalade, soy sauce, brown sugar, rice vinegar, garlic, ginger, water, and red pepper flakes.
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Bring the sauce to a simmer over medium heat while stirring.
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Mix cornstarch and water to create a slurry, then add it to the sauce.
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Stir until the sauce thickens into a glossy glaze.
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Add the fried chicken pieces to the sauce and toss until fully coated.
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Garnish with sesame seeds and green onions before serving.
Notes
Use chicken thighs instead of chicken breast for the juiciest texture.
If the sauce becomes too thick, add a tablespoon of water to loosen it.
For extra crispy chicken, fry the chicken pieces twice for one minute during the second fry.
You can also air fry or bake the chicken for a lighter version of this orange chicken recipe with orange marmalade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese-American