Orange Chicken
Ingredients
- 2 lb boneless chicken, cut into 1½-inch pieces
- 1 egg
- 1 0.5 tsp soy sauce
- 1 tbsp vegetable oil, plus more for frying
- 0.5 cup cornstarch, divided
- 0.3 cup all-purpose flour
- 1 tbsp minced orange zest
- 0.5 cup orange juice
- 0.5 cup sugar
- 0.3 cup chicken stock
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp minced garlic
- 1 tsp minced fresh ginger
- 0.3 tsp red pepper flakes
Instructions
- 1
Whisk together egg, 1½ tsp soy sauce, and 1 tbsp vegetable oil. Add chicken and marinate 30 minutes.
- 2
Mix ¼ cup cornstarch and flour. Drain chicken, toss in cornstarch-flour mixture to coat.
- 3
Heat 2–3 inches of oil in a deep skillet or wok to 375°F (190°C). Fry chicken in batches 3–4 minutes until golden and cooked through. Drain on paper towels.
- 4
Make sauce: combine orange zest, orange juice, sugar, chicken stock, soy sauce, rice vinegar, and sesame oil.
- 5
Heat 1 tbsp oil in wok over medium-high heat. Add garlic, ginger, and red pepper flakes; stir-fry 30 seconds.
- 6
Add sauce mixture and bring to a boil. Mix remaining ¼ cup cornstarch with ¼ cup water; stir into sauce.
- 7
Cook 1–2 minutes until sauce thickens. Add fried chicken and toss to coat.
- 8
Serve immediately over steamed rice.