"I often cook "Crispy Orange Chicken" for my American friends. It always turned out so good and everyone loved it!"
chicken thighs, with bones and skin
low sodium salt
oranges, zest and juice of them
3 1/2 tablespoons
orange, sliced, for garnish
fresh parsley or
fresh cilantro, chopped, for garnish
Rub chicken thighs with sea salt and black pepper. Refrigerate until ready to use.
Combine orange zest, orange juice, white sugar, corn starch and water and set aside.
Preheat oven to 400°F.
Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs without oil (skin side down first) until both sides become golden brown, about 7-10 minutes each side. Turn off heat.
Transfer chicken thighs to a roasting rack. Bake for about 20 minutes or until center reaches 165°F.
Keep about 1 tablespoon oil in skillet. Turn on heat over medium high. Stir in orange mixture and boil until thick.
Pour orange mixture over chicken thighs.
Use sliced orange, parsley (or cilantro) for garnish.