Chinese Orange Chicken
Chinese Orange Chicken
Course: MainCuisine: ChineseDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
15
minutesTotal time
1
hour10
minutesIngredients
- Chicken
1 pound boneless skinless chicken thighs, about 6 thighs, or 3 chicken breasts
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 large egg
1 ¼ cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil, canola, sunflower etc.
vegetable oil, for fry
- Sauce
1 large orange, both juice and zest
2 tablespoons soy sauce
¼ cup rice vinegar, or white vinegar
1 tablespoon cornstarch, mixed with 1 tbsp. water
½ cup brown sugar, packed
2 large garlic cloves, minced, or 1 tsp garlic powder
- Garnishes (optional)
sesame seeds
green onions, chopped
red pepper flakes
Directions
- To Cook Chicken
- Cut chicken into 1-inch cubes.
- Combine together flour, cornstarch, salt and pepper in a medium bowl. Add egg, oil and water, whisking until smooth and incorporate.
- Dip chicken cubes into flour mixture until thoroughly coated. Cover and refrigerate for 30 minutes.
- Heat 2 inches of oil in a medium saucepan or deep fryer to 350˚F (177˚C). Remove chicken from fridge, shake off any excess batter.
- Carefully place in pan, in batches, and fry until crispy and golden brown on all sides, for 2-3 minutes; turning half-way through.
- Transfer to a plate, cover with foil to keep warm and set aside.
- To Make Orange Sauce
- Add orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic to a medium saucepan. Whisk well to combine.
- Cook sauce over medium heat and bring to a low boil. Carefully taste a few drops and adjust sugar, soy sauce and vinegar as needed.
- Combine cornstarch and water in a cup and pour into the sauce. Stir constantly until sauce coats back of a spoon, about 30 seconds or more.
- Bring fried chicken back to pan and toss until sauce coats it thoroughly.
- Garnish with optional sesame seeds, green onions and red pepper flakes.
- Serve immediately!
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