Better Than Takeout Orange Chicken (Print Version)
# Ingredients:
→ Chicken Coating
01 -
2 lbs. boneless skinless chicken thighs, cut into bite sized pieces
02 -
2 tsp sesame oil
03 -
1 egg
04 -
1/3 cup corn starch
05 -
3 tbsp soy sauce
06 -
Canola oil for frying
→ Orange Sauce
07 -
1 1/2 tsp fresh orange zest
08 -
2 tbsp fresh orange juice
09 -
3 tbsp soy sauce
10 -
3 tbsp water
11 -
1/3 cup sugar
12 -
1/3 cup rice wine vinegar or dry sherry
13 -
1/3 cup chicken broth
14 -
2 tbsp corn starch
→ Aromatics
15 -
1 tsp canola oil
16 -
1 1/2 tsp minced ginger
17 -
3 cloves garlic, finely minced
18 -
pinch of red pepper flakes (optional)
→ Garnish
19 -
sliced green onions
20 -
orange slices
# Instructions:
01 -
Pour 1 to 2 inches of canola oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.
02 -
In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and 1/3 cup corn starch until a thin batter forms. Toss in the chicken pieces and let sit for a few minutes while the oil heats up.
03 -
Fry the chicken in batches and drain on a paper towel lined plate.
04 -
Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 cup sugar, 1/3 cup rice wine vinegar (or dry sherry), 1/3 cup chicken broth and 2 tbsp corn starch in a bowl and set aside.
05 -
Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat. Toss in the ginger, garlic and red pepper flakes (if using) and stir until fragrant, about 30 seconds.
06 -
Pour in the sauce and cook over medium heat until thickened, stirring occasionally. Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce.
07 -
Garnish with sliced green onions and orange slices and serve over hot steamed rice if desired. Enjoy!
# Notes:
01 -
Can use skillet with high edges if deep fryer not available
02 -
Adjust red pepper flakes to control spice level
03 -
Best served immediately while chicken is crispy