Asian 40 min

Chinese Orange Chicken

Name: Chinese Orange Chicken
Total time: 40 min
Yield: 2 servings
Cuisine: Asian
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

chicken

Ingredientsfor 2

450

Cal

30g

Protein

50g

Carbs

20g

Fat

1Zest of 1 Orange
21/4 cup Orange Juice
31/4 cup Soy Sauce
41/4 cup Water
51/3 cup Rice Vinegar
61 tablespoon Cornstarch
71 tablespoon Sesame Seed Oil
81/2 cup Sugar
9650g Chicken Thighs
102 large Egg
111 tsp Salt
121/4 tsp Black Pepper
131/2 cup Cornstarch
141/2 cup All purpose flour
152 cups Vegetable Oil
162 cloves chopped Garlic
171 chopped Shallots
18Sliced Scallions
19Garnish Sesame Seed
20To serve Rice

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Instructions

1
Make the orange sauce: Whisk together sauce ingredients in a medium bowl. Set aside.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
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.
9
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10
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.