Chinese Orange Chicken

Name: Chinese Orange Chicken
Prep time: 27 min
Cook time: 10 min
Total time: 37 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: Zest of 1 orange; ¼ cup orange juice; ¼ cup soy sauce; ¼ cup water; ⅓ cup rice vinegar; 1 tbsp cornstarch; 1 tbsp sesame seed oil; ½ cup sugar; 1.4 lb chicken thighs; 2 eggs; 1 tsp salt; ¼ tsp black pepper; ½ cup cornstarch; ½ cup all purpose flour; 2 cups vegetable oil; 2 cloves garlic; 1 shallot; Sliced scallion; Garnish sesame seed; To serve rice

A Chinese dinner. Ready in about 37 minutes. Difficulty: medium.

27 minPrep (about)
10 minCook (about)
37 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1.4 lb chicken thighs

Fresh & other

Zest of 1 orange
¼ cup orange juice
¼ cup water
1 tbsp cornstarch
½ cup sugar
2 eggs
½ cup cornstarch
½ cup all purpose flour
2 cloves garlic
1 shallot
Sliced scallion
Garnish sesame seed
To serve rice Shopping tip: Jasmine rice, or any long-grain white rice.

Sauces & oils

¼ cup soy sauce
⅓ cup rice vinegar
1 tbsp sesame seed oil
2 cups vegetable oil

Spices & seasonings (2): salt, black pepper

1 tsp salt
¼ tsp black pepper

How to make it

Steps in our own plain words.

Make the orange sauce
Whisk sauce ingredients in a medium bowl.
Set aside.
Prep the chicken
Cut chicken into about 1-inch cubes.
Whisk eggs using salt and black pepper in a bowl.
Add chicken.
Stir.
Whisk flour and cornstarch in a separate bowl.
Remove chicken from eggs using slotted spoon or tongs, excess egg drain off.
Move to cornstarch mixture and coat well.
Fry the chicken
Add oil to a big 10- to 12-inch pan.
Heat over medium-high heat till it reaches 350°F.
If you don’t have thermometer, you can too test your temperature by sprinkling in some flour.
If your oil is hot enough, it should fizzle right away.
Wait until oil is hot.
Fry the chicken in two batches.
The oil might not fully cover the chicken—that’s okay.
Cook for 3 to 4 minutes.
Flip the chicken pieces.
Heat till the chicken is cooked through, around 3 to 4 more minutes.
Total heat time is about 6 to 8 minutes.
Remove fried chicken cubes.
Move to a plate lined using paper towels, so the chicken can drain.
Repeat until all the chicken is cooked.
Simmer the chicken in the sauce
Wait until chicken is done.
Pour out hot oil plus wipe pan clean.
Add a fresh tablespoon of oil along using chopped garlic and shallot.
Cook for a minute.
Add the sauce.
Simmer the sauce till it starts to thicken.
Wait until the sauce is lightly bubbling.
Add fried chicken.
Toss together to coat.
Your sauce should continue to thicken plus stick to the chicken.
Let simmer for a min or two more.
Dish up orange chicken over cooked white rice, garnished using sesame seeds and fresh scallions, lEFTOVERS.
The orange chicken keeps fully in the fridge for 5 days.
Reheat in a pan with a splash of water on low heat.
Freeze your orange chicken.
Keep going for up.
Do it to 3 months, but be sure.
Do it to thaw it before reheating so your chicken doesn’t clump together.