Orange Chicken

Ingredients

• 1.5 lbboneless chicken thighs, cubed$6.03
• 0.5 cupcornstarch$0.30
• 1 eachlarge eggs$0.57
• 0.75 cuporange juice$0.75
• 3 tbspsoy sauce$0.42
• 2 tbsprice vinegar$0.16
• 3 tbspbrown sugar$0.05
• 2 eachgarlic cloves, minced$0.27
• 1 tspginger, grated$0.02
• 1 cupvegetable oil for frying$1.25
• 4 cupcooked rice$2.10
• Total for 4 servings$11.92

Most of the cost is boneless chicken thighs, cubed ($6.03) and cooked rice ($2.10). With oil, spices and staples already at home, the shop drops to about $7.94. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Place the lightly beaten large eggs in a wide shallow dish and the cornstarch in a separate shallow bowl. Pat the boneless chicken thighs dry with paper towels, toss them first in the egg to coat completely, then dredge thoroughly in the cornstarch until evenly covered, shaking off any excess.
2. Pour the vegetable oil for frying into a large deep skillet or wok and heat over medium-high heat until it reaches 350°F (180°C). Carefully add half the chicken in a single layer and fry for 4 to 6 minutes, turning occasionally, until deep golden, crispy, and cooked through to an internal temperature of 165°F (74°C) with no pink remaining; transfer to a paper-towel-lined plate and repeat with the remaining chicken.
3. Carefully pour off all but 1 tablespoon of oil from the skillet and set the pan over medium heat. Add the minced garlic cloves and grated ginger and cook, stirring constantly, for about 30 seconds until fragrant without letting them brown.
4. Pour the orange juice, soy sauce, rice vinegar, and brown sugar into the skillet. Bring to a steady simmer over medium-high heat and cook for 3 to 5 minutes, stirring frequently, until the liquid reduces to a glossy, syrupy glaze that coats the back of a spoon.
5. Turn off the heat, add the fried chicken to the skillet, and toss quickly for 1 minute until every piece is thoroughly and evenly coated in the hot orange sauce.
6. Divide the warm cooked rice among four plates, spoon the sauced orange chicken generously over each mound, and serve immediately.