Ever flavourful, this recipe is an all-time favourite take-out staple, but who said that you can’t prepare it yourself at home? If you are an orange chicken fan, then this recipe is a must-try.
Ingredients
Zest from 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 oil
1/2 cup sugar
For the chicken
1½ pounds boneless, skinless chicken thighs
2 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cornstarch
1/2 cup all-purpose flour
2 cups vegetable oil for frying
2 cloves garlic, chopped
1 large shallot, chopped
Sliced scallions to garnish
Sesame seeds to garnish
Method
Make the orange sauce.
Whisk together the sauce ingredients in a medium bowl. Set aside.
Prep the chicken:
Cut the chicken into 1-inch cubes. Whisk eggs with salt and black pepper in a bowl, then add the chicken. Stir together.
In a separate bowl, whisk the flour and cornstarch.
Remove the chicken from the eggs with a spoon or tongs, letting excess egg drain off.
Then transfer to the cornstarch mixture and coat well.
Fry the chicken
Add oil to a large 10–12-inch skillet.
Heat over medium-high heat until it reaches 350°F.
Once the oil is hot, fry the chicken in two batches.
Cook for 3 to 4 minutes.
Flip the chicken pieces and cook until the chicken is cooked through for about 3 to 4 minutes.
Total cook time is about 6 to 8 minutes.
Remove the fried chicken cubes and transfer them to a plate lined with paper towels to drain.
Simmer the chicken in the sauce
Once the chicken is done, pour out the hot oil and wipe the 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 thickens.
Once the sauce is lightly bubbling, add the fried chicken and toss together to coat.
The sauce should thicken and stick to the chicken.
Serve it with rice and garnish with sesame seeds and fresh scallions. Enjoy!
David Messiha | Staff Writer
