Easy Orange Chicken (30 Minutes)

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• 1 lb skinless boneless chicken thighs
  Ingredient note

  Source: 1 lb skinless boneless chicken thighs
• 1/4 cup + 1 tbsp cornstarch
  Ingredient note

  Source: 1/4 cup cornstarch; Source: 1 tbsp cornstarch
• 1/3 cup vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1/3 cup vegetable oil (or any neutral oil)
• 1/2 each green onion (finely chopped)
  Ingredient note

  Source: 1/2 green onion (finely chopped)
• 1 tbsp orange zest (grated)
  Ingredient note

  Source: 1 tbsp orange zest (grated)
• 1 tsp sesame seeds (toasted kind)
  Ingredient note

  Source: 1 tsp sesame seeds (toasted kind)
• 1 cup freshly-squeezed orange juice (pulp removed from 4-5 oranges)
  Ingredient note

  Source: 1 cup freshly-squeezed orange juice (pulp removed from 4-5 oranges)
• 2 tbsp white vinegar
  Ingredient note

  Source: 2 tbsp white vinegar
• 6 tbsp brown sugar (light)
  Ingredient note

  Source: 6 tbsp brown sugar (light)
• 2 tbsp regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 2 tbsp regular soy sauce (or light soy sauce)
• 2 each garlic cloves (minced)
  Ingredient note

  Source: 2 garlic cloves (minced)
• 1/4 tsp ginger powder
  Ingredient note

  Source: 1/4 tsp ginger powder
• 1/2 tsp red chili flakes (optional for spice)
  Ingredient note

  Source: 1/2 tsp red chili flakes (optional for spice)

1. Whisk the listed sauce ingredients together in a small bowl until well combined and the sugar has fully dissolved. Set aside.
2. Dice the chicken thighs into uniform 1.5-inch pieces. Do not pat the chicken dry, as a little surface moisture helps the cornstarch stick.
3. Transfer the chicken pieces to a large bowl, add the cornstarch, and toss until every piece is evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
4. Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes per batch. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and the internal temperature reaches 165°F.
5. Transfer the fried chicken to a wire rack to keep it crispy. Between batches, remove any browned bits and allow the oil to reheat to 350°F.
6. Remove the remaining frying oil from the pan. Whisk the sauce again, then pour it into the pan and simmer over medium-high heat until thickened and glossy.
7. Add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds, and green onions. Serve immediately.