Orange Chicken
Crispy battered chicken tossed in a bright tangy orange glaze with soy, ginger, and a touch of chilli, the signature dish of Chinese-American cooking.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 360g boneless chicken thigh into 3cm pieces. Mix 1/2 cup cornstarch, 2 tbsp flour, 0.5 tsp salt, 0.5 tsp white pepper in a bowl. Beat 2 eggs in another bowl. Combine 160ml orange juice, 2 tsp orange zest, 4 tbsp soy sauce, 2 tbsp rice vinegar, 3 tbsp sugar, 1 tbsp cornstarch mixed with 4 tbsp water, and 1 tsp sesame oil into sauce. Mince 4 garlic cloves, grate 2 tsp ginger, snip 4 dried chillies into 1cm pieces. Slice 2 scallions.
Fry
Coat chicken pieces in beaten egg, then toss in cornstarch mixture until fully coated. Heat 800ml neutral oil to 175°C over medium-high heat. Fry chicken in 2 batches, 5–6 minutes per batch until golden and crisp, turning once. Drain on paper towels.
Bloom
Pour off all but 2 tbsp oil, return pan to high heat. Stir-fry garlic, ginger, and dried chilli 30 seconds until fragrant and aromatic.
Glaze
Pour sauce into pan over medium heat, stir constantly 2–3 minutes until thickened and glossy. Return fried chicken, toss to coat evenly in glaze.
Plate
Transfer orange chicken to a serving dish, scatter scallions and 1 tsp toasted sesame seeds over top. Serve immediately over steamed rice.
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