ChefBookDinner · Chinese
Chinese Orange Chicken
A classic Chinese-style dish featuring crispy fried chicken thighs tossed in a sweet, tangy orange glaze and served over fluffy white rice.
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- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Level
- Medium
Method
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Make the orange sauce: Whisk together sauce ingredients (orange zest, juice, soy sauce, water, rice vinegar, 1 tbsp cornstarch, sesame oil, and sugar) in a medium bowl. Set aside.
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.
In a separate bowl, whisk together flour and 1/2 cup cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.
Fry the chicken: Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350°F.
Once oil is hot, fry the chicken in two batches for 6 to 8 minutes total, flipping halfway through, until cooked through.
Remove fried chicken cubes and transfer to a plate lined with paper towels to drain.
Simmer the chicken in the sauce: Pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute.
Add the sauce to the pan and simmer until it starts to thicken.
Once the sauce is lightly bubbling, add fried chicken and toss together to coat. Let simmer for a minute or two more.
Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.
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