I’m a huge fan of the orange-flavored chicken at Trader Joe’s—it’s my go-to bachelor night meal when Lyn is out having dinner with the girls. The other day, I saw it in the store but passed it up, forgetting about her night out. So, I decided to check out a few recipes online and give it a shot myself. I have to say, it turned out pretty darn good!

Ingredients  

• 1/2 lb skinless boneless chicken thighs
• ¼ cup cornstarch or sub with potato starch
• ⅓ cup vegetable oil or any neutral tasting oil (if you’re Air Frying, sub with 2 tablespoon of oil)

Orange Chicken Sauce:

Note: I have to say when it comes to sauces etc. I usually go with full recipe amounts figure more sauce is better. This was the case since I only had 2 chicken thighs

• 1 cup freshly squeezed orange juice pulp strained (about 4-5 medium sized oranges)
• 2 tablespoon rice vinegar
• ¼ cup + 2 tbsp brown sugar
• 2 tablespoon Coconut Secret Coconut Aminos (a lower sodium soy sauce substitution)
• 1 cloves garlic minced
• ¼ teaspoon ginger powder or sub with freshly grated ginger
• 1 tablespoon cornstarch or sub with potato starch
• ½ tsp red chili flakes optional if you prefer it spicy

Optional Garnish

• ½ green onion finely chopped
• 1/4 large chopped green or red bell pepper
• 1 tbsp orange zest grated
• 1 tsp sesame seeds toasted
• Hand full of peanuts

Instructions 

• In a small bowl, combine sauce ingredients. Mix well and set aside.
• Dice chicken thighs into bite size pieces, about 1.5-inch pieces (about 6-8 pcs per thigh, depending on size). Do not pat chicken thighs dry, some moisture is needed so the starch can adhere to the chicken.
• Transfer pieces of chicken into a large bowl, followed by cornstarch. Mix to coat each piece evenly with tongs. I let sit uncovered in frig for about 4 hours
• Heat vegetable oil in a large pan on medium-high heat. Carefully lower coated chicken into the oil and quickly spread apart. Allow the chicken pieces to sear and form a golden crust, about 4-6 minutes on each side and let them sit avoid stir-frying them. Flip chicken over and cook on the other side until golden brown. 
• Remove and transfer fried chicken onto a plate lined with paper towels to drain off excess oil. Pour out any excess oil from pan.
• In the same pan set over medium high heat, pour sauce in. Stirring consistently until the sauce bubbles and thickens, about 2-3 minutes.
• Toss in fried chicken until pieces are coated in sauce. Garnish with orange zest, sesame seeds and green onions, peanuts, whatever.
• Serve with rice now you know why I like extra sauce!