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Curried Thai Beef with Peanut Sauce

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Crispy Orange Garlic Chicken is a flavorful, sweet, and savory dish featuring golden-fried chicken pieces tossed in a sticky orange garlic sauce. It’s a homemade takeout-style favorite perfect for weeknight dinners or serving with rice and vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 eggs, beaten
  • Vegetable oil, for frying
  • For the orange garlic sauce:
  • 3/4 cup orange juice (fresh preferred)
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • 1/2 tsp orange zest
  • Chopped green onions and sesame seeds, for garnish

Instructions

  1. In a large bowl, mix cornstarch, flour, salt, and pepper. Dip chicken pieces into beaten eggs, then dredge in the flour mixture.
  2. Heat about 1 inch of oil in a deep skillet or pot to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels.
  3. Meanwhile, in a saucepan, combine orange juice, soy sauce, vinegar, brown sugar, garlic, ginger, and orange zest. Bring to a simmer over medium heat.
  4. Add cornstarch slurry and stir until the sauce thickens, about 1–2 minutes.
  5. Toss fried chicken pieces in the orange garlic sauce until well coated.
  6. Serve hot, garnished with green onions and sesame seeds. Pair with rice or steamed vegetables if desired.

Notes

  • For a lighter version, bake or air fry chicken and then toss with sauce.
  • Adjust sweetness or acidity by modifying the sugar and vinegar amounts.
  • Use chicken thighs for juicier results; breasts for leaner bites.
  • Sauce can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/curried-thai-beef-with-peanut-sauce-2/