Ingredients:

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/3 cup orange juice
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 2 teaspoons orange zest

Instructions:

  1. In a medium bowl, mix together the cornstarch, salt, and black pepper. Add the chicken and toss to coat.

  2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 8-10 minutes.

  3. Remove the chicken from the skillet and set aside.

  4. Add the garlic and red pepper flakes (if using) to the skillet and cook for 30 seconds, stirring constantly.

  5. In a small bowl, whisk together the orange juice, honey, soy sauce, rice vinegar, sesame oil, 1 tablespoon of cornstarch, and 1 tablespoon of cold water.

  6. Pour the sauce into the skillet and bring to a boil. Cook for 1-2 minutes, or until the sauce has thickened.

  7. Return the chicken to the skillet and toss to coat with the sauce.

  8. Serve hot, garnished with orange zest.

This recipe should take about 30 minutes to complete, and it serves 4 people. Enjoy your homemade Orange Chicken, inspired by "Chinese Soul Food" by Hsiao-Ching Chou!