Chinese Orange Chicken

Category : Chicken

Tags : -

Chinese Orange Chicken

Recipes :

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 tablespoon Sesame Seed Oil

1/2 cup 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

Instructions :

  • 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.
  • 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. 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.

    • Youtube Tutorials