Chinese Orange Chicken

Name: Chinese Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: Zest of 1 Orange; 1/4 cup Orange Juice; 1/4 cup Soy Sauce; 1/4 cup Water; 1/3 cup Rice Vinegar; 1 tablespoon Cornstarch; 1 tablespoon Sesame Seed Oil; 1/2 cup Sugar; 650g Chicken Thighs; 2 large Egg; 1 tsp Salt; 1/4 tsp Black Pepper; 1/2 cup Cornstarch; 1/2 cup All purpose flour; 2 cups Vegetable Oil; 2 cloves chopped Garlic; 1 chopped Shallots; Sliced Scallions; Garnish Sesame Seed; To serve Rice

Chicken Chinese

Follow the exact measurements and instructions below.

Ingredients

OrangeZest of 1

Orange Juice1/4 cup

Soy Sauce1/4 cup

Water1/4 cup

Rice Vinegar1/3 cup

Cornstarch1 tablespoon

Sesame Seed Oil1 tablespoon

Sugar1/2 cup

Chicken Thighs650g

Egg2 large

Salt1 tsp

Black Pepper1/4 tsp

Cornstarch1/2 cup

All purpose flour1/2 cup

Vegetable Oil2 cups

Garlic2 cloves chopped

Shallots1 chopped

ScallionsSliced

Sesame SeedGarnish

RiceTo serve

Instructions

Step 1: Make the orange sauce:

Step 2: Whisk together sauce ingredients in a medium bowl. Set aside.

Step 3: Prep the chicken:

Step 4: Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.

Step 5: In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.

Step 6: Fry the chicken:

Step 7: Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350°F. If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour. If the oil is hot enough, it should fizzle immediately.

Step 8: Once oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken—that’s okay. Cook for 3 to 4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6 to 8 minutes.

Step 9: Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.

Step 10: Simmer the chicken in the sauce:

Step 11: Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.

Step 12: Once the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.

Step 13: Did you love this recipe? Let us know with a rating and review!

Step 14: LEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat. Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together.