Ingredients:

  • 1 pound (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup (65 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100 g) panko breadcrumbs
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • 1 cup (240 ml) fresh orange juice (about 2-3 oranges)
  • Zest of 1 orange
  • ¼ cup (60 ml) soy sauce
  • 3 tablespoons (37 g) brown sugar
  • 2 teaspoons (10 g) cornstarch, mixed with 2 tablespoons (30 ml) water
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced

Instructions:

  1. Season chicken pieces with salt and pepper. Set up a dredging station: place flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
  2. Dredge each chicken piece in flour, dip into eggs, then coat with panko breadcrumbs.
  3. Heat vegetable oil in a large frying pan over medium heat until hot. Fry the chicken in batches until golden and cooked through, about 4-5 minutes. Remove and drain on paper towels.
  4. In a separate saucepan, combine orange juice, orange zest, soy sauce, brown sugar, ginger, and garlic. Simmer for 2-3 minutes. Stir in the cornstarch mixture and cook until the sauce thickens, about another 2 minutes.
  5. Return the fried chicken to the pan with the orange sauce, tossing to coat evenly.
  6. Garnish with additional orange zest if desired and serve immediately.