Chicken Oriental

This easy Chicken Oriental features breaded chicken pieces that are quickly fried until crispy and then coated in a sweet and savory sauce. This is an easy take-out fake out that is perfect for a weeknight meal.

Course Main Dish

Cuisine Asian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 495kcal

Author Deborah Harroun

Ingredients

Sauce

1 tablespoons butter
1/4 cup chicken broth
1/4 cup sweet chili sauce
1/4 cup soy sauce
2 tablespoons brown sugar
1/4 teaspoon ground ginger
salt and pepper
1 tablespoon cornstarch
1 tablespoon water

Chicken

1 1/4 lbs trimmed boneless, skinless chicken thighs
1/4 cup all purpose flour
1/4 cup cornstarch
Salt and pepper
2 eggs
Oil for frying
Rice for serving
Sliced green onions optional

Instructions

Melt the butter in a small saucepan. Add the chicken broth, chili sauce, soy sauce, brown sugar, and ground ginger. Add salt and pepper, to taste. (I only add a small amount of salt, but I like a decent amount of pepper, but this is all preference.) Cook over medium heat until it comes to a gentle boil, then let it boil for 5 minutes.
1 tablespoons butter, 1/4 cup chicken broth, 1/4 cup sweet chili sauce, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1/4 teaspoon ground ginger, salt and pepper
In a small bowl, whisk together the cornstarch and water. After the 5 minutes, whisk in the cornstarch mixture and continue to cook for another minute or until it thickens up. Turn off the heat and set aside.
1 tablespoon cornstarch, 1 tablespoon water
Meanwhile, cut the chicken into bite-sized cubes.
1 1/4 lbs trimmed boneless, skinless chicken thighs
Place the flour and the cornstarch in a shallow dish and season with salt and pepper. Mix to combine.
1/4 cup all purpose flour, 1/4 cup cornstarch, Salt and pepper
Crack the eggs into a second dish and whisk to break up.
2 eggs
Fill a heavy skillet or sauté pan with about 1 inch of oil. Heat to 350ºF.
Oil
Take a few pieces of the chicken and dip them into the eggs. Let any excess drip off, then dredge in the flour mixture. Place in the hot oil and let the chicken cook until cooked through, flipping once during the cook time. Once the chicken is done, remove to a large bowl.
Continue with the rest of the chicken until all has been cooked.
If the sauce has thickened up too much, turn the heat on to low and stir. Then pour the sauce over the cooked chicken in the bowl. Stir until all of the chicken is coated in the sauce.
Serve the chicken over rice, if desired, and top with sliced green onions.
Rice, Sliced green onions

Video

Notes

I love chicken thighs (I think they have more flavor and they are hard to overcook) but boneless, skinless chicken breasts will work here, too.

This recipe has been adapted and improved from the original recipe posted here in 2013.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information is figured estimating 1/4 cup of vegetable oil absorbed. The nutrition is overestimated, since the amount to breading discarded is not figured.

Nutrition