Name: Chinese Orange Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: For the orange sauce: -; Zest from 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 oil -; 1/2 cup sugar -; For the Chicken: -; 1 1/2 pounds boneless skinless chicken thighs -; 2 large eggs -; 1 teaspoon salt -; 1/4 teaspoon black pepper -; 1/2 cup cornstarch -; 1/2 cup all-purpose flour -; 2 cups vegetable oil, for frying -; 2 cloves garlic, chopped -; 1 large shallot, chopped -; To garnish and serve: -; Sliced scallions, garnish -; Sesame seeds, garnish -; Cooked white rice , to serve -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chinese Orange Chicken

1. For the orange sauce: -

2. Zest from 1 orange -

3. 1/4 cup orange juice -

4. 1/4 cup soy sauce -

5. 1/4 cup water -

6. 1/3 cup rice vinegar -

7. 1 tablespoon cornstarch -

8. 1 tablespoon sesame oil -

9. 1/2 cup sugar -

10. For the Chicken: -

11. 1 1/2 pounds boneless skinless chicken thighs -

12. 2 large eggs -

13. 1 teaspoon salt -

14. 1/4 teaspoon black pepper -

15. 1/2 cup cornstarch -

16. 1/2 cup all-purpose flour -

17. 2 cups vegetable oil, for frying -

18. 2 cloves garlic, chopped -

19. 1 large shallot, chopped -

20. To garnish and serve: -

21. Sliced scallions, garnish -

22. Sesame seeds, garnish -

23. Cooked white rice , to serve -

How to cook deliciously - Chinese Orange Chicken

1. Stage

Make the orange sauce: Whisk together sauce ingredients in a medium bowl. Set aside.

2. Stage

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

3. Stage

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

4. Stage

Simmer the chicken in the sauce: 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. 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. 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.