Chinese Orange Chicken
This recipe was created by AI, some information may not be accurate.
- Servings
- 4
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Ingredients
- 1 Zest of 1 Orange
- ¼ cup Orange Juice
- ¼ cup Soy Sauce
- ¼ cup Water
- ⅓ cup Rice Vinegar
- 1 tablespoon Cornstarch
- 1 tablespoon Sesame Seed Oil
- ½ cup Sugar
- 650 g Chicken Thighs
- 2 large Egg
- 1 tsp Salt
- ¼ tsp Black Pepper
- ½ cup Cornstarch
- ½ cup All purpose flour
- 2 cups Vegetable Oil
- 2 cloves chopped Garlic
- 1 chopped Shallots
- 1 Sliced Scallions
- 1 Garnish Sesame Seed
- 1 To serve Rice
Steps
- Make the orange sauce: Whisk together sauce ingredients in a medium bowl. Set aside.
- 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.
- 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. If the oil is hot enough, 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 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.
- 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.
- 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.
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- 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.