Orange Chicken
Ingredients
Scale
- 1 kg chicken thigh fillets, cut into 1-inch cubes
- oil for frying
for the batter
- 1 1/4 cup flour
- 3/4 cup cornstarch
- 1 1/4 cup water
- 1 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1 tbsp oil
for the sauce
- 1 tbsp cooking oil
- 2 cloves garlic, minced
- 1-inch knob ginger, grated
- juice of 2 1/2 oranges
- 1/2 cup brown sugar
- zest of 1 orange
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 2 tsp sesame oil
- 1 tbsp cornstarch dissolved in 2 tbsp water (cornstarch slurry)
garnish
- sesame seeds
- chopped green onions
Instructions
- In a large bowl, mix together the flour, cornstarch, salt and pepper. Add the egg, oil and water, whisking until smooth.
- Add the chicken cubes to the mixture, making sure the chicken gets thoroughly coated.
- Heat about 2 inches of oil in a pot or wok. Line a plate with paper towels and set aside.
- Add the chicken cubes in batches of about 10-15 pieces, shaking off excess batter if needed. Deep fry for 2-3 minutes until golden.
- Remove to a plate and cover with foil to keep warm while you make the sauce.
- Cook the Orange Sauce: Heat oil in a sauce pan and saute garlic and ginger until fragrant. Add the brown sugar, orange juice, orange zest, soy sauce, and vinegar.
- Bring to a low boil. Add the sesame oil.
- Stir in the cornstarch slurry to thicken the sauce. Simmer until it becomes syrupy.
- Add the fried chicken and toss until the sauce coats it thoroughly.
- Garnish with sesame seeds and /or green onions.