Forktionary

Airman Anderson's Chicken Recipe

Inspired by Sunny Anderson's Cooking for Real, this recipe delivers crispy, juicy chicken with a vibrant orange sauce. Perfect for a weeknight dinner or a special occasion, this Airman Anderson's twist on classic orange chicken is sure to become a family favorite! Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 110 mins
Calories 813.7 kcal
Protein 79g
Rating 5.0 (3 Reviews)
Airman Anderson's Chicken 96

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Airman Anderson's Chicken

  • 3 cups vegetable oil
  • 2 lbs boneless, skinless chicken thighs
  • 2 large eggs
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • zest of 2 oranges
  • 1 cup orange juice
  • 1/2 cup packed brown sugar
  • 4 tablespoons butter
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons Worcestershire sauce
  • cooked rice

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How to Make Airman Anderson's Chicken

  1. Fill a large, heavy-bottomed pot about one-third full with 3 cups of vegetable oil. Heat over medium heat to 350°F (175°C), using a deep-fry thermometer to monitor the temperature.
  2. Line a sheet tray with a wire rack.
  3. Slice 2 lbs of boneless, skinless chicken thighs into 2-inch pieces.
  4. In a bowl, whisk together 2 large eggs, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  5. In a paper bag, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  6. Dip the chicken pieces in the egg mixture, then dredge in the flour mixture, shaking off any excess. Set on the wire rack.
  7. Let the chicken rest on the rack for 10 minutes.
  8. While the chicken rests, prepare the sauce. In a large, straight-sided sauté pan, combine the zest of 2 oranges, 1 cup orange juice, 1/2 cup packed brown sugar, 4 tablespoons butter, 1/4 teaspoon red pepper flakes, and 2 tablespoons Worcestershire sauce.
  9. Stir the sauce ingredients together. Bring to a boil, then reduce heat and simmer until thickened, about 5-8 minutes.
  10. Carefully place the chicken in the hot oil and fry in batches until golden brown and crispy, about 5-8 minutes per batch. Avoid overcrowding the pot.
  11. Transfer the cooked chicken to the sauté pan with the orange sauce. Toss gently to coat evenly.
  12. Serve the Airman Anderson's Crispy Orange Chicken immediately over cooked rice.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

80g

Fat

99g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Asian Chinese

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Time To Make Preparation Easy 4 Hours Or Less