Chinese Orange Chicken

Chinese Orange Chicken is a delightful dish that features tender chicken pieces coated in a flavorful orange sauce, blending sweet and savory notes for a delicious culinary experience.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: Chicken, Chinese

Ingredients

• 1 pcs orange
• 0.25 cup orange juice
• 0.25 ml soy sauce
• 0.25 ml water
• 0.3333333333333333 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp sesame seed oil
• 0.5 g sugar
• 650 g chicken thighs
• 2 pcs eggs
• 1 g salt
• 0.25 g black pepper
• 0.5 tbsp cornstarch
• 0.5 cup all purpose flour
• 2 tbsp vegetable oil
• 2 pcs garlic
• 1 pcs shallots
• 1 pcs scallions
• 1 g sesame seeds
• 1 g rice

Instructions

1. Combine the sauce components in a medium bowl and set it aside.
2. Chop the chicken into approximately 1-inch cubes.
3. In a bowl, beat the eggs together with salt and black pepper.
4. Incorporate the chicken into the egg mixture and mix well.
5. In another bowl, combine the flour and cornstarch.
6. Using a slotted spoon or tongs, take the chicken out of the egg mixture.
7. Allow any excess egg to drip off the chicken.
8. Dredge the chicken in the cornstarch mixture, ensuring it is fully coated.
9. Pour oil into a large skillet that is 10 to 12 inches in diameter.
10. Heat the oil on medium-high until it reaches a temperature of 350°F.
11. Check the oil's readiness by sprinkling in some flour; it should sizzle right away.
12. Cook the chicken in the hot oil in two separate batches.
13. Fry the chicken for 3 to 4 minutes.
14. Turn the chicken pieces over and continue cooking for another 3 to 4 minutes until fully cooked.
15. Take the cooked chicken cubes out and place them on a plate lined with paper towels.
16. Continue the frying process until all the chicken pieces are done.
17. Pour the hot oil out of the skillet and clean the pan.
18. Add a new tablespoon of oil to the skillet, along with chopped garlic and shallot.
19. Sauté the garlic and shallot for one minute.
20. Pour the prepared sauce into the skillet and let it simmer until it begins to thicken.
21. When the sauce is gently bubbling, add the fried chicken and toss to ensure it is well coated.
22. Allow the chicken to simmer in the sauce for an additional minute or two.
23. Serve the orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.
24. Store any leftovers in the refrigerator for up to 5 days.
25. Reheat leftover chicken in a skillet with a splash of water over low heat.
26. Freeze the orange chicken for a maximum of 3 months, thawing it before reheating.

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