Chinese Orange Chicken

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

Directions

1. Step 1: Make the orange sauce:
2. Step 2: Whisk together sauce ingredients in a medium bowl. Set aside.
3. Step 3: Prep the chicken:
4. Step 4: Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.
5. 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.
6. Step 6: Fry the chicken:
7. 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.
8. 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.
9. 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.
10. Step 10: Simmer the chicken in the sauce:
11. 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.
12. 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.
13. Step 13: Did you love this recipe? Let us know with a rating and review!
14. 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.