🍊🌶️💋✨The Fancy Mom's Spicy Orange Chicken 🍊🌶️💋✨
Ingredients
- 2 lbs boneless skinless chicken thighs cut into pieces
- 5 tsp Garlic powder
- 3 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp black pepper
- 2 large eggs
- 1 cup All purpose flour
- 1/2 cup corn starch
- Vegetable oil frying
🍊Spicy Orange Sauce🍊
- 2 tbsp vegetable oil
- 1/3 cup dried whole red chili peppers
- 2-3 tsp dried red pepper flakes add more for your spice level
- 5 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 cup orange juice
- orange zest
- 1/3 cup cup low-sodium soy sauce
- 1/3 cup brown sugar
- 2 tbsp cornstarch
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp gochujang paste
Instructions
- In a medium bowl, whisk together the orange juice, orange zest, soy sauce, brown sugar, cornstarch, rice vinegar, sesame oil, and gochujang paste until the cornstarch is completely dissolved. set aside until ready to use.
- Crack the eggs into a medium bowl and whisk until smooth. Dice the chicken thighs into bite-sized pieces Season with the garlic powder, onion powder, smoked paprika, kosher salt, and black pepper, tossing until every piece is evenly coated. add the chicken to the whisked eggs and mix well until all of the chicken is coated. Set aside
- In a separate shallow bowl, whisk together the flour and cornstarch.
- Dredge each piece of chicken in the flour mixture, pressing gently so the coating sticks well.
- Heat vegetable oil to 350°F.Fry the chicken in batches for 5 minutes or until golden brown and cooked through.For an even crispier texture, let the chicken rest for 5 minutes, then fry it a second time for 1–2 minutes.Transfer to a wire rack while you prepare the sauce.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.Add the dried whole red chili peppers and cook for 1–2 minutes, stirring frequently to infuse the oil with their spicy flavor.Stir in the crushed red pepper flakes and cook for about 30 seconds.Add the minced garlic and fresh ginger, stirring constantly for another 30–60 seconds, just until fragrant.
- Slowly pour the prepared orange sauce into the skillet, whisking as it cooks.Bring the sauce to a gentle simmer and continue cooking for 5–7 minutes, stirring often, until it becomes thick, glossy, and coats the back of a spoon.
- Add the crispy fried chicken to the skillet and toss until every piece is evenly coated in the spicy orange glaze.Garnish with sliced green onions, and more red pepper flakesServe immediately over hot jasmine rice with steamed broccoli or your favorite vegetables.
Notes
Fancy Mom Tips 💕
- Letting the coated chicken rest before frying helps create a crispier crust that won't fall off.
- Double frying gives the chicken that irresistible restaurant-style crunch.
- Toasting the dried chilies before adding the garlic and ginger builds incredible depth of flavor and gives the sauce a rich, spicy aroma.
- Fresh orange zest brightens the sauce and makes the citrus flavor really pop.
- This dish is best served fresh while the chicken is hot and crispy.
- If you're serving a larger family or feeding a crowd, simply double the entire recipe. The sauce doubles beautifully, and the chicken stays nice and crispy when fried in batches.
— The Fancy Mom 💕
