Chinese·non-vegetarian·medium

Chinese Orange Chicken

Name: Chinese Orange Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
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

Alright, let's talk Chinese Orange Chicken, a dish that's as vibrant and flavorful as it sounds. First off, gather your oranges, soy sauce, and all the other goodies. Whisk up that delicious orange sauce and set it aside for later. Now, time to prep the chicken. Pro tip: Before you start cooking, make sure your kitchen isn't as chaotic as mine once was when I accidentally used salt instead of sugar in this recipe. Let's just say that was a meal no one wanted seconds of! As you coat those chicken thighs in egg and cornstarch, remember - the key to crispy perfection is patience. And here's a little extra tip from me to you: for an extra kick, try adding a sprinkle of red pepper flakes to your orange sauce. So there you have it, a sweet and tangy Chinese Orange Chicken that will have your taste buds doing a happy dance. Enjoy each crispy bite, and don't forget to share with your loved ones (or keep it all to yourself - no judgment here!).

50 min(prep 20 + cook 30)

4 servings

350 kcal

4.9

Ingredients

OrangeZest of 1
Orange Juice1/4 cup
Soy Sauce1/4 cup
Water1/4 cup
Rice Vinegar1/3 cup
Cornstarch1 tablespoon
Sesame Seed Oil1 tablespoon
Sugar1/2 cup
Chicken Thighs650g
Egg2 large
Salt1 tsp
Black Pepper1/4 tsp
Cornstarch1/2 cup
All purpose flour1/2 cup
Vegetable Oil2 cups
Garlic2 cloves chopped
Shallots1 chopped
ScallionsSliced
Sesame SeedGarnish
RiceTo serve

Nutrition

350 kcalper serving

Protein25g30%

Carbs30g36%

Fat15g18%

Fiber1g1%

Sugar12g14%

Directions

1
Make the orange sauce:
2
Whisk together sauce ingredients in a medium bowl. Set aside.
3
Prep the chicken:
4
Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.
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
Fry the chicken:
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
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
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
Simmer the chicken in the sauce:

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