Chinese Orange Chicken

Ingredients

• 1 pcsOrange zest
• 60 mlOrange juice
• 60 mlSoy sauce
• 60 mlWater
• 80 mlRice vinegar
• 72 gCornstarch
• 15 mlSesame oil
• 100 gSugar
• 650 gChicken thigh
• 2 pcsEgg
• 5 gSalt
• 0.5 gPepper
• 63 gFlour
• 480 mlOil
• 2 pcsGarlic
• 30 gShallot
• 30 gGreen onion
• 9 gSesame seeds
• 200 gRice

Instructions

1. 1

   Make the orange sauce

   • Whisk orange zest, orange juice, soy sauce, water, rice vinegar, sugar, 1 tbsp cornstarch and 1 tbsp sesame oil in a medium bowl until the cornstarch is dissolved. Set aside.
2. 2

   Prep the chicken

   • Cut the thighs into roughly 1-inch (2.5 cm) cubes.
   • Whisk eggs with salt and pepper, add chicken and stir to coat.
   • In another bowl combine flour and 1/2 cup (about 64 g) cornstarch.
   • Remove chicken from egg with a slotted spoon, let excess egg drain and coat well in the flour–cornstarch mixture.
3. 3

   Fry the chicken

   • Heat about 480 ml vegetable oil in a large skillet or pot to ~175 °C (350 °F). Test by dropping a pinch of flour — it should sizzle.
   • Fry the coated chicken in batches for about 3–4 minutes per side (6–8 minutes total) until golden and cooked through.
   • Drain on paper towels and repeat with remaining chicken.
4. 4

   Simmer in the sauce

   • Discard the hot frying oil and wipe the pan clean.
   • Add 1 tbsp fresh oil, sauté garlic and shallot 1 minute, then add the prepared sauce and simmer until it thickens slightly.
   • Add fried chicken and toss to coat. Simmer 1–2 minutes more until the sauce adheres to the chicken.
5. 5

   Serve

   • Serve the orange chicken over cooked white rice, topped with sesame seeds and sliced scallions.