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Sticky Orange Chicken Delightful and Easy Recipe

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- 1.5 lbs boneless, skinless chicken thighs - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup panko breadcrumbs - 1 tablespoon vegetable oil - 1/2 cup fresh orange juice - Zest of 1 orange - 1/4 cup honey - 1/4 cup low sodium soy sauce - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 1 tablespoon cornstarch mixed with 2 tablespoons water - Sesame seeds for garnish - Fresh green onions for garnish For sticky orange chicken, I choose fresh ingredients. The chicken thighs give juicy bites. Panko breadcrumbs create a crisp outside. I also use low sodium soy sauce for less salt. Fresh orange juice and zest add brightness. Honey gives a sweet note that balances the sauce. Garlic and ginger bring warmth and depth. When you gather these ingredients, make sure everything is ready before you start cooking. It makes the process smooth and fun. Trust me; having all the ingredients prepped helps keep your kitchen organized. You can even set them up in bowls. This way, you can easily grab them as you cook. Enjoy the process, and soon you will have a dish that delights everyone! {{ingredient_image_1}} First, season the chicken pieces with salt and pepper. This step adds flavor. Next, set up a dredging station. You need three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. For the dredging process, take a piece of chicken. Dip it first in flour. Shake off any extra flour. Next, dip it into the beaten eggs. Finally, coat it evenly with panko breadcrumbs. Place the breaded chicken aside as you repeat this for all pieces. Now, it's time to fry the chicken. Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken in batches. Do not overcrowd the pan. This helps the chicken to fry evenly. Cook each piece for about 4 to 5 minutes on each side until golden brown. After frying, remove the chicken from the skillet and drain it on paper towels. This step keeps it crispy. In another saucepan, combine the key ingredients for the sticky sauce. This includes fresh orange juice, orange zest, honey, low sodium soy sauce, minced garlic, and minced ginger. Bring this mixture to a simmer over medium heat. Stir it occasionally. Once the sauce bubbles, add the cornstarch slurry. This is made from cornstarch mixed with water. Stir continuously for about 2 to 3 minutes until the sauce thickens. Check the consistency; it should coat the back of a spoon. Add the fried chicken pieces to the sticky sauce. Toss gently to coat the chicken evenly. Heat everything for another 1 to 2 minutes. This helps the flavors to blend well. The chicken should be warm and covered in the sticky sauce. Now, your sticky orange chicken is ready to serve! Maintaining oil temperature Keep your oil at about 350°F. Use a thermometer for best results. If the oil is too cool, the chicken will soak up oil and become greasy. If too hot, it can burn. Avoiding overcrowding the pan Fry the chicken in small batches. This allows even cooking and crispiness. If you add too many pieces at once, the temperature drops. This makes the chicken soggy instead of crunchy. Variations in orange juice Fresh orange juice makes a big difference in taste. It gives a bright, zesty flavor. Store-bought juice is convenient but may lack depth. Always try fresh first for the best sticky orange chicken. Alternatives to soy sauce for gluten-free versions If you're gluten-free, use tamari or coconut aminos. Both give a similar salty flavor. They work well in the sauce and keep the dish tasty. Ideal side dishes to pair with sticky orange chicken Serve this dish with steamed rice or crispy vegetables. Brown rice or quinoa offers a nice, nutty taste. A fresh salad with citrus dressing adds brightness. Presentation tips for a visually appealing plate Garnish with sesame seeds and sliced green onions. Orange slices on the side add color and zing. Serve on a white plate to make the dish pop. Pro Tips Choose Quality Chicken: Select fresh, high-quality chicken thighs for the best flavor and texture. They stay juicy and tender during cooking. Use Fresh Juice: Freshly squeezed orange juice enhances the flavor profile of the sauce significantly compared to bottled juice. Control the Heat: Keep an eye on the frying temperature to ensure the chicken cooks evenly without burning. Adjust the heat as necessary. Let Sauce Cool Slightly: Allow the sauce to cool for a minute before adding the chicken; this helps the sauce adhere better and avoids sogginess. {{image_2}} You can switch proteins in this recipe. Chicken thighs work great, but chicken breasts are also tasty. They are leaner and can still stay juicy when cooked well. If you prefer other meats, try pork or shrimp. Both can soak up the orange sauce nicely. For a plant-based option, use tofu or tempeh. Press the tofu to remove extra water. Cut it into bite-sized pieces, and follow the same breading steps. You’ll get a crunchy outside and soft inside. This makes a delightful vegetarian dish. Want more flavor? Add chili flakes to the sauce for some heat. Start with a pinch and add more if you like it spicy. This little change gives your dish a fun kick. You can also add vegetables to the mix. Bell peppers or snap peas add color and crunch. You can stir-fry them quickly before adding the chicken. They will soak up the sauce and make your dish even better. To keep things interesting, try different sticky sauces. You can use teriyaki or sweet and sour sauce instead of orange sauce. Each sauce gives a unique twist to your meal. Before cooking the chicken, marinate it for more flavor. Mix soy sauce, orange juice, and garlic for a quick marinade. Let the chicken sit in it for at least 30 minutes. This adds depth and taste to every bite. To keep your sticky orange chicken fresh, place it in an airtight container. Glass or plastic containers work well. Store it in the fridge. It will stay good for about three to four days. Make sure it cools down before sealing. This way, it won't create steam or moisture inside the container. When you're ready to enjoy leftovers, reheat them carefully. The oven is a great choice. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. This helps keep the chicken moist. Heat for about 15 to 20 minutes. You can also use a microwave. Just heat in short bursts, stirring in between. Avoid reheating too long to keep the chicken crunchy. To freeze sticky orange chicken, first let it cool completely. Then, place it in a freezer-safe container. Make sure to leave some space for expansion. You can also use freezer bags. Squeeze out as much air as possible. This helps prevent freezer burn. It will last up to three months in the freezer. To thaw, move it to the fridge overnight. For a quicker thaw, place the bag in cold water for about an hour. To make sticky orange chicken gluten-free, swap the all-purpose flour for rice flour or almond flour. Use gluten-free panko breadcrumbs too. For soy sauce, use tamari instead. These changes keep the dish tasty while avoiding gluten. Yes, you can use other fruits! Pineapple juice adds a sweet twist. Apple juice gives a mild flavor. You can mix orange juice with lemon juice for a tangy taste. Experiment with different fruits to find your favorite blend. Sticky orange chicken pairs well with white rice or fried rice. Steamed broccoli or snap peas add color and crunch. You can also serve it with a fresh salad for a light meal. These sides balance the sweetness of the chicken. Absolutely! You can make the sauce a day before. Store it in the fridge in an airtight container. When you’re ready, just reheat it on the stove. This makes meal prep easier and saves time during cooking. In this post, we explored how to make sticky orange chicken from start to finish. We covered key ingredients, step-by-step instructions for chicken preparation, cooking tips, and how to make a delicious sauce. Remember to keep your oil at the right temperature for crispy results. You can get creative with variations and serve it perfectly with side dishes. This dish is not only tasty but also easy to adapt. Enjoy cooking!

WANT TO SAVE THIS RECIPE?

Are you ready to impress with a vibrant dish that packs a flavor punch? Sticky Orange Chicken is quick, fun to make, and perfect for any occasion. With crispy chicken coated in a sweet and tangy sauce, this dish will delight your taste buds and wow your guests. In this article, I’ll guide you step-by-step through this easy recipe, ensuring your meal turns out perfect every time. Let’s get cooking!

Why I Love This Recipe

  1. Bold Flavors: The combination of fresh orange juice and honey creates a delightful sweetness that perfectly balances the savory chicken.
  2. Crispy Texture: Coating the chicken in panko breadcrumbs ensures every bite is crispy and satisfying, adding a wonderful crunch.
  3. Easy to Make: This recipe is straightforward and quick, making it perfect for weeknight dinners or when entertaining guests.
  4. Versatile Dish: Sticky orange chicken pairs beautifully with rice or vegetables, allowing for endless serving options and variations.

Ingredients

List of Ingredients

– 1.5 lbs boneless, skinless chicken thighs

– 1 cup all-purpose flour

– 2 large eggs, beaten

– 1 cup panko breadcrumbs

– 1 tablespoon vegetable oil

– 1/2 cup fresh orange juice

– Zest of 1 orange

– 1/4 cup honey

– 1/4 cup low sodium soy sauce

– 2 cloves garlic, minced

– 1 teaspoon ginger, minced

– 1 tablespoon cornstarch mixed with 2 tablespoons water

– Sesame seeds for garnish

– Fresh green onions for garnish

For sticky orange chicken, I choose fresh ingredients. The chicken thighs give juicy bites. Panko breadcrumbs create a crisp outside. I also use low sodium soy sauce for less salt. Fresh orange juice and zest add brightness. Honey gives a sweet note that balances the sauce. Garlic and ginger bring warmth and depth.

When you gather these ingredients, make sure everything is ready before you start cooking. It makes the process smooth and fun. Trust me; having all the ingredients prepped helps keep your kitchen organized. You can even set them up in bowls. This way, you can easily grab them as you cook. Enjoy the process, and soon you will have a dish that delights everyone!

Step-by-Step Instructions

Preparing the Chicken

First, season the chicken pieces with salt and pepper. This step adds flavor. Next, set up a dredging station. You need three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

For the dredging process, take a piece of chicken. Dip it first in flour. Shake off any extra flour. Next, dip it into the beaten eggs. Finally, coat it evenly with panko breadcrumbs. Place the breaded chicken aside as you repeat this for all pieces.

Cooking the Chicken

Now, it’s time to fry the chicken. Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken in batches. Do not overcrowd the pan. This helps the chicken to fry evenly. Cook each piece for about 4 to 5 minutes on each side until golden brown. After frying, remove the chicken from the skillet and drain it on paper towels. This step keeps it crispy.

Making the Sticky Sauce

In another saucepan, combine the key ingredients for the sticky sauce. This includes fresh orange juice, orange zest, honey, low sodium soy sauce, minced garlic, and minced ginger. Bring this mixture to a simmer over medium heat. Stir it occasionally.

Once the sauce bubbles, add the cornstarch slurry. This is made from cornstarch mixed with water. Stir continuously for about 2 to 3 minutes until the sauce thickens. Check the consistency; it should coat the back of a spoon.

Final Assembly

Add the fried chicken pieces to the sticky sauce. Toss gently to coat the chicken evenly. Heat everything for another 1 to 2 minutes. This helps the flavors to blend well. The chicken should be warm and covered in the sticky sauce.

Now, your sticky orange chicken is ready to serve!

Tips & Tricks

Perfecting the Fry

Maintaining oil temperature

Keep your oil at about 350°F. Use a thermometer for best results. If the oil is too cool, the chicken will soak up oil and become greasy. If too hot, it can burn.

Avoiding overcrowding the pan

Fry the chicken in small batches. This allows even cooking and crispiness. If you add too many pieces at once, the temperature drops. This makes the chicken soggy instead of crunchy.

Enhancing the Flavor

Variations in orange juice

Fresh orange juice makes a big difference in taste. It gives a bright, zesty flavor. Store-bought juice is convenient but may lack depth. Always try fresh first for the best sticky orange chicken.

Alternatives to soy sauce for gluten-free versions

If you’re gluten-free, use tamari or coconut aminos. Both give a similar salty flavor. They work well in the sauce and keep the dish tasty.

Serving Suggestions

Ideal side dishes to pair with sticky orange chicken

Serve this dish with steamed rice or crispy vegetables. Brown rice or quinoa offers a nice, nutty taste. A fresh salad with citrus dressing adds brightness.

Presentation tips for a visually appealing plate

Garnish with sesame seeds and sliced green onions. Orange slices on the side add color and zing. Serve on a white plate to make the dish pop.

Pro Tips

  1. Choose Quality Chicken: Select fresh, high-quality chicken thighs for the best flavor and texture. They stay juicy and tender during cooking.
  2. Use Fresh Juice: Freshly squeezed orange juice enhances the flavor profile of the sauce significantly compared to bottled juice.
  3. Control the Heat: Keep an eye on the frying temperature to ensure the chicken cooks evenly without burning. Adjust the heat as necessary.
  4. Let Sauce Cool Slightly: Allow the sauce to cool for a minute before adding the chicken; this helps the sauce adhere better and avoids sogginess.

Variations

Substitutions for Protein

You can switch proteins in this recipe. Chicken thighs work great, but chicken breasts are also tasty. They are leaner and can still stay juicy when cooked well. If you prefer other meats, try pork or shrimp. Both can soak up the orange sauce nicely.

For a plant-based option, use tofu or tempeh. Press the tofu to remove extra water. Cut it into bite-sized pieces, and follow the same breading steps. You’ll get a crunchy outside and soft inside. This makes a delightful vegetarian dish.

Flavor Boosts

Want more flavor? Add chili flakes to the sauce for some heat. Start with a pinch and add more if you like it spicy. This little change gives your dish a fun kick.

You can also add vegetables to the mix. Bell peppers or snap peas add color and crunch. You can stir-fry them quickly before adding the chicken. They will soak up the sauce and make your dish even better.

Sauces and Marinades

To keep things interesting, try different sticky sauces. You can use teriyaki or sweet and sour sauce instead of orange sauce. Each sauce gives a unique twist to your meal.

Before cooking the chicken, marinate it for more flavor. Mix soy sauce, orange juice, and garlic for a quick marinade. Let the chicken sit in it for at least 30 minutes. This adds depth and taste to every bite.

Storage Info

Storing Leftovers

To keep your sticky orange chicken fresh, place it in an airtight container. Glass or plastic containers work well. Store it in the fridge. It will stay good for about three to four days. Make sure it cools down before sealing. This way, it won’t create steam or moisture inside the container.

Reheating Tips

When you’re ready to enjoy leftovers, reheat them carefully. The oven is a great choice. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. This helps keep the chicken moist. Heat for about 15 to 20 minutes. You can also use a microwave. Just heat in short bursts, stirring in between. Avoid reheating too long to keep the chicken crunchy.

Freezing Options

To freeze sticky orange chicken, first let it cool completely. Then, place it in a freezer-safe container. Make sure to leave some space for expansion. You can also use freezer bags. Squeeze out as much air as possible. This helps prevent freezer burn. It will last up to three months in the freezer. To thaw, move it to the fridge overnight. For a quicker thaw, place the bag in cold water for about an hour.

FAQs

How can I make sticky orange chicken gluten-free?

To make sticky orange chicken gluten-free, swap the all-purpose flour for rice flour or almond flour. Use gluten-free panko breadcrumbs too. For soy sauce, use tamari instead. These changes keep the dish tasty while avoiding gluten.

Can I use other fruits in the sauce?

Yes, you can use other fruits! Pineapple juice adds a sweet twist. Apple juice gives a mild flavor. You can mix orange juice with lemon juice for a tangy taste. Experiment with different fruits to find your favorite blend.

What can I serve with sticky orange chicken?

Sticky orange chicken pairs well with white rice or fried rice. Steamed broccoli or snap peas add color and crunch. You can also serve it with a fresh salad for a light meal. These sides balance the sweetness of the chicken.

Can I prepare the sauce in advance?

Absolutely! You can make the sauce a day before. Store it in the fridge in an airtight container. When you’re ready, just reheat it on the stove. This makes meal prep easier and saves time during cooking.

In this post, we explored how to make sticky orange chicken from start to finish. We covered key ingredients, step-by-step instructions for chicken preparation, cooking tips, and how to make a delicious sauce. Remember to keep your oil at the right temperature for crispy results. You can get creative with variations and serve it perfectly with side dishes. This dish is not only tasty but also easy to adapt. Enjoy cookin

- 1.5 lbs boneless, skinless chicken thighs - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup panko breadcrumbs - 1 tablespoon vegetable oil - 1/2 cup fresh orange juice - Zest of 1 orange - 1/4 cup honey - 1/4 cup low sodium soy sauce - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 1 tablespoon cornstarch mixed with 2 tablespoons water - Sesame seeds for garnish - Fresh green onions for garnish For sticky orange chicken, I choose fresh ingredients. The chicken thighs give juicy bites. Panko breadcrumbs create a crisp outside. I also use low sodium soy sauce for less salt. Fresh orange juice and zest add brightness. Honey gives a sweet note that balances the sauce. Garlic and ginger bring warmth and depth. When you gather these ingredients, make sure everything is ready before you start cooking. It makes the process smooth and fun. Trust me; having all the ingredients prepped helps keep your kitchen organized. You can even set them up in bowls. This way, you can easily grab them as you cook. Enjoy the process, and soon you will have a dish that delights everyone! {{ingredient_image_1}} First, season the chicken pieces with salt and pepper. This step adds flavor. Next, set up a dredging station. You need three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. For the dredging process, take a piece of chicken. Dip it first in flour. Shake off any extra flour. Next, dip it into the beaten eggs. Finally, coat it evenly with panko breadcrumbs. Place the breaded chicken aside as you repeat this for all pieces. Now, it's time to fry the chicken. Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken in batches. Do not overcrowd the pan. This helps the chicken to fry evenly. Cook each piece for about 4 to 5 minutes on each side until golden brown. After frying, remove the chicken from the skillet and drain it on paper towels. This step keeps it crispy. In another saucepan, combine the key ingredients for the sticky sauce. This includes fresh orange juice, orange zest, honey, low sodium soy sauce, minced garlic, and minced ginger. Bring this mixture to a simmer over medium heat. Stir it occasionally. Once the sauce bubbles, add the cornstarch slurry. This is made from cornstarch mixed with water. Stir continuously for about 2 to 3 minutes until the sauce thickens. Check the consistency; it should coat the back of a spoon. Add the fried chicken pieces to the sticky sauce. Toss gently to coat the chicken evenly. Heat everything for another 1 to 2 minutes. This helps the flavors to blend well. The chicken should be warm and covered in the sticky sauce. Now, your sticky orange chicken is ready to serve! Maintaining oil temperature Keep your oil at about 350°F. Use a thermometer for best results. If the oil is too cool, the chicken will soak up oil and become greasy. If too hot, it can burn. Avoiding overcrowding the pan Fry the chicken in small batches. This allows even cooking and crispiness. If you add too many pieces at once, the temperature drops. This makes the chicken soggy instead of crunchy. Variations in orange juice Fresh orange juice makes a big difference in taste. It gives a bright, zesty flavor. Store-bought juice is convenient but may lack depth. Always try fresh first for the best sticky orange chicken. Alternatives to soy sauce for gluten-free versions If you're gluten-free, use tamari or coconut aminos. Both give a similar salty flavor. They work well in the sauce and keep the dish tasty. Ideal side dishes to pair with sticky orange chicken Serve this dish with steamed rice or crispy vegetables. Brown rice or quinoa offers a nice, nutty taste. A fresh salad with citrus dressing adds brightness. Presentation tips for a visually appealing plate Garnish with sesame seeds and sliced green onions. Orange slices on the side add color and zing. Serve on a white plate to make the dish pop. Pro Tips Choose Quality Chicken: Select fresh, high-quality chicken thighs for the best flavor and texture. They stay juicy and tender during cooking. Use Fresh Juice: Freshly squeezed orange juice enhances the flavor profile of the sauce significantly compared to bottled juice. Control the Heat: Keep an eye on the frying temperature to ensure the chicken cooks evenly without burning. Adjust the heat as necessary. Let Sauce Cool Slightly: Allow the sauce to cool for a minute before adding the chicken; this helps the sauce adhere better and avoids sogginess. {{image_2}} You can switch proteins in this recipe. Chicken thighs work great, but chicken breasts are also tasty. They are leaner and can still stay juicy when cooked well. If you prefer other meats, try pork or shrimp. Both can soak up the orange sauce nicely. For a plant-based option, use tofu or tempeh. Press the tofu to remove extra water. Cut it into bite-sized pieces, and follow the same breading steps. You’ll get a crunchy outside and soft inside. This makes a delightful vegetarian dish. Want more flavor? Add chili flakes to the sauce for some heat. Start with a pinch and add more if you like it spicy. This little change gives your dish a fun kick. You can also add vegetables to the mix. Bell peppers or snap peas add color and crunch. You can stir-fry them quickly before adding the chicken. They will soak up the sauce and make your dish even better. To keep things interesting, try different sticky sauces. You can use teriyaki or sweet and sour sauce instead of orange sauce. Each sauce gives a unique twist to your meal. Before cooking the chicken, marinate it for more flavor. Mix soy sauce, orange juice, and garlic for a quick marinade. Let the chicken sit in it for at least 30 minutes. This adds depth and taste to every bite. To keep your sticky orange chicken fresh, place it in an airtight container. Glass or plastic containers work well. Store it in the fridge. It will stay good for about three to four days. Make sure it cools down before sealing. This way, it won't create steam or moisture inside the container. When you're ready to enjoy leftovers, reheat them carefully. The oven is a great choice. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. This helps keep the chicken moist. Heat for about 15 to 20 minutes. You can also use a microwave. Just heat in short bursts, stirring in between. Avoid reheating too long to keep the chicken crunchy. To freeze sticky orange chicken, first let it cool completely. Then, place it in a freezer-safe container. Make sure to leave some space for expansion. You can also use freezer bags. Squeeze out as much air as possible. This helps prevent freezer burn. It will last up to three months in the freezer. To thaw, move it to the fridge overnight. For a quicker thaw, place the bag in cold water for about an hour. To make sticky orange chicken gluten-free, swap the all-purpose flour for rice flour or almond flour. Use gluten-free panko breadcrumbs too. For soy sauce, use tamari instead. These changes keep the dish tasty while avoiding gluten. Yes, you can use other fruits! Pineapple juice adds a sweet twist. Apple juice gives a mild flavor. You can mix orange juice with lemon juice for a tangy taste. Experiment with different fruits to find your favorite blend. Sticky orange chicken pairs well with white rice or fried rice. Steamed broccoli or snap peas add color and crunch. You can also serve it with a fresh salad for a light meal. These sides balance the sweetness of the chicken. Absolutely! You can make the sauce a day before. Store it in the fridge in an airtight container. When you’re ready, just reheat it on the stove. This makes meal prep easier and saves time during cooking. In this post, we explored how to make sticky orange chicken from start to finish. We covered key ingredients, step-by-step instructions for chicken preparation, cooking tips, and how to make a delicious sauce. Remember to keep your oil at the right temperature for crispy results. You can get creative with variations and serve it perfectly with side dishes. This dish is not only tasty but also easy to adapt. Enjoy cooking!

Sticky Orange Chicken

A deliciously sticky and flavorful chicken dish with a citrus twist.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 tablespoon vegetable oil (for frying)
  • 0.5 cup orange juice (freshly squeezed for best flavor)
  • 1 zest of 1 orange
  • 0.25 cup honey
  • 0.25 cup soy sauce (low sodium preferred)
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Sesame seeds (for garnish)
  • Fresh green onions, sliced (for garnish)

Instructions
 

  • Begin by seasoning the chicken pieces with salt and pepper. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  • Dip each piece of chicken first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs. Set aside.
  • Heat vegetable oil in a large skillet over medium heat. Once hot, add the breaded chicken pieces in batches (don’t overcrowd the pan) and fry until golden brown and cooked through, around 4-5 minutes on each side. Remove from skillet and drain on paper towels.
  • In another saucepan, combine the orange juice, orange zest, honey, soy sauce, minced garlic, and minced ginger. Bring to a simmer over medium heat, stirring occasionally.
  • Once the sauce starts to bubble, add the cornstarch slurry (cornstarch mixed with water) to the saucepan. Stir continuously until the sauce thickens, about 2-3 minutes.
  • Add the fried chicken pieces to the sticky sauce, tossing gently until coated evenly. Heat for another 1-2 minutes to ensure everything is warmed through and well combined.
  • Transfer the sticky orange chicken to a serving plate, garnishing with sesame seeds and sliced green onions for added brightness and crunch.

Notes

Serve over steamed rice or crispy vegetables for a complete meal.
Keyword chicken, fried, orange, sticky

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Welcome to my little corner of the world, where food and photography come together. I’m here to share my latest culinary adventures, and if I can inspire you along the way, even better.