Easy Crispy Orange Chicken

Easy Crispy Orange Chicken

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Prep:  10m  |  Cook:  15m  |  Total:  25m

Servings: 8


  • 4 boneless and skinless chicken thighs, cubed
  • 4 egg whites
  • 2 tablespoons corn starch
  • ½ cup vegetable or peanut oil for frying
  • ½ cup Soy Vay® Orange Ginger Marinade and Sauce
  • 2 teaspoons sesame seeds
  • 1 teaspoon scallions, diced


  • 1.
    Whisk egg whites and cornstarch in a medium sized bowl until frothy. Place chicken pieces into mixture and allow to rest for approximately 10 minutes .
  • 2.
    Using a medium heavy bottomed skillet, such as a Dutch oven or cast iron skillet, heat oil to 350°F. Carefully drop coated chicken pieces into hot oil, lightly stirring to ensure chicken does not stick together. Cook until golden-brown, approximately 5 minutes.
  • 3.
    Remove chicken from hot oil and onto a paper-towel lined dish or baking sheet. Drain excess oil.
  • 4.
    Place chicken in hot oil a second time to achieve crispy coating, for approximately 1 minute. Remove from pan.
  • 5.
    Heat orange ginger sauce in a small sauce pan until heated through. Combine chicken and orange ginger sauce in a medium sized bowl until well coated. Toss in sesame seeds and garnish with scallions. Serve warm.

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