Description
A delightful balance of sweet-tart orange flavor and a satisfyingly crunchy coating, perfect for fall.
Ingredients
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 1 cup buttermilk
- Vegetable oil for frying (or an air fryer)
- 1 cup fresh orange juice (about 2–3 oranges)
- Zest of 1 orange
- 1/3 cup honey or maple syrup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp grated ginger
- 1 garlic clove, minced
Instructions
- Marinate the chicken: In a bowl combine the beaten eggs and buttermilk. Add the chicken pieces and marinate 20–30 minutes in the fridge.
- Prepare the dredge: In a shallow dish, whisk flour, cornstarch, baking powder, salt, and pepper. Coat each marinated piece in the dry mix, shake off excess.
- Fry for crunch: Heat oil in a heavy skillet to 350°F (175°C). Fry chicken in batches for 3–4 minutes per side until deep golden and cooked through. Drain on a wire rack over a baking sheet to keep crisp.
- Make the orange sauce: In a small saucepan, combine orange juice, zest, honey, soy sauce, rice vinegar, ginger, and garlic. Bring to a simmer, then whisk in the cornstarch slurry. Cook until glossy and thickened, about 2 minutes.
- Toss and serve: Place fried chicken in a large bowl, pour warmed orange sauce over it, and toss lightly to coat. Serve immediately with scallions and toasted sesame seeds.
Notes
Pat the chicken dry before marinating for a better coating. Use a wire rack for draining to maintain crispy texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian