Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Orange : Zest of 1
- - Orange Juice : 1/4 cup
- - Soy Sauce : 1/4 cup
- - Water : 1/4 cup
- - Rice Vinegar : 1/3 cup
- - Cornstarch : 1 tablespoon
- - Sesame Seed Oil : 1 tablespoon
- - Sugar : 1/2 cup
- - Chicken Thighs : 650g
- - Egg : 2 large
- - Salt : 1 tsp
- - Black Pepper : 1/4 tsp
- - Cornstarch : 1/2 cup
- - All purpose flour : 1/2 cup
- - Vegetable Oil : 2 cups
- - Garlic : 2 cloves chopped
- - Shallots : 1 chopped
- - Scallions : Sliced
- - Sesame Seed : Garnish
- - Rice : To serve
Instructions
1 - Make the orange sauce:
Whisk together sauce ingredients in a medium bowl.
2 - Set aside.
3 - Prep the chicken:
Cut chicken into about 1-inch cubes.
4 - Whisk eggs with salt and black pepper in a bowl and add chicken.
5 - Stir together.
6 - In a separate bowl, whisk together flour and cornstarch.
7 - Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.
8 - Fry the chicken:
Add oil to a large 10- to 12-inch skillet.
9 - Heat over medium-high heat until it reaches 350°F.
10 - If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour.
11 - If the oil is hot enough, it should fizzle immediately.
12 - Once oil is hot, fry the chicken in two batches.
13 - The oil might not completely cover the chicken—that’s okay.
14 - Cook for 3 to 4 minutes.
15 - Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes.
16 - Total cook time is about 6 to 8 minutes.
17 - Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain.
18 - Repeat until all the chicken is cooked.
19 - Simmer the chicken in the sauce:
Once chicken is done, pour out hot oil and wipe pan clean.
20 - Add a fresh tablespoon of oil along with chopped garlic and shallot.
21 - Cook for a minute and then add the sauce.
22 - Simmer the sauce until it starts to thicken.
23 - Once the sauce is lightly bubbling, add fried chicken and toss together to coat.
24 - The sauce should continue to thicken and stick to the chicken.
25 - Let simmer for a minute or two more.
26 - Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.
27 - Did you love this recipe? Let us know with a rating and review!
LEFTOVERS! The orange chicken keeps well in the fridge for 5 days.
28 - Reheat in a skillet with a splash of water over low heat.
29 - Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together.
