Chinese Orange Chicken

Chicken · Chinese classic.

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

Method

1. Whisk — Make the orange sauce: Whisk together sauce ingredients in a medium bowl. Set aside.
2. Continue cooking — Prep the chicken: Cut chicken into about 1-inch cubes.
3. Add ingredients — Whisk eggs with salt and black pepper in a bowl and add chicken.
4. Stir — Stir together. In a separate bowl, whisk together flour and cornstarch.
5. Mix together — Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.
6. Fry — Fry the chicken: Add oil to a large 10- to 12-inch skillet.
7. Heat the pan — Heat over medium-high heat until it reaches 350°F.
8. Continue cooking — If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour.
9. Continue cooking — If the oil is hot enough, it should fizzle immediately.
10. Fry — Once oil is hot, fry the chicken in two batches.
11. Cover and cook — The oil might not completely cover the chicken—that’s okay.
12. Continue cooking — Cook for 3 to 4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes.

More China recipes

• Kung Pao Chicken
• Pork Dumplings
• Egg Fried Rice
• Mapo Tofu
• Sweet and Sour Pork
• Chow Mein