Orange Chicken

Instructions

1. 1

   Prepare the orange sauce

   5 min

   In a medium mixing bowl, combine the orange zest, orange juice, soy sauce, water, rice vinegar, cornstarch, sesame seed oil, and sugar. Whisk these ingredients together until the mixture is smooth and the cornstarch has dissolved completely. Set this flavorful sauce aside for later use.

2. 2

   Prepare the chicken

   13 min

   Cut the chicken thighs into bite-sized pieces, approximately 1-inch cubes for even cooking. In a separate bowl, whisk together the eggs, salt, and black pepper until well combined. Add the chicken pieces to this mixture, ensuring each piece is thoroughly coated with the egg mixture.

3. 3

   Coat the chicken

   5 min

   In another bowl, combine the all-purpose flour and cornstarch together. Using a slotted spoon or tongs, carefully lift the chicken from the egg mixture, allowing any excess egg to drip off, then transfer it to the flour mixture. Toss the chicken pieces until they are evenly coated with the flour-cornstarch mixture, ensuring a crisp exterior when fried.

4. 4

   Heat the oil

   2 min

   In a large skillet, pour in the vegetable oil and heat it over medium-high heat. Aim for the oil temperature to reach around 350°F (175°C) for optimal frying. To check if the oil is hot enough, sprinkle a small amount of flour into it; if it sizzles immediately, the oil is ready for frying.

5. 5

   Fry the chicken

   13 min

   Carefully add the coated chicken pieces to the hot oil in two batches, ensuring not to overcrowd the pan. Fry each batch for about 3 to 4 minutes on each side, until they are golden brown and cooked through, which should take a total of 6 to 8 minutes. Once done, transfer the fried chicken to a plate lined with paper towels to absorb any excess oil.

6. 6

   Simmer the chicken in the sauce

   8 min

   After frying, discard the hot oil from the skillet and wipe it clean to prepare for the sauce. Add a tablespoon of fresh oil to the skillet, then sauté the chopped garlic and shallots for about one minute until fragrant and slightly softened. Pour in the prepared orange sauce and allow it to simmer, stirring occasionally, until it thickens, which usually takes about 3 to 5 minutes.

7. 7

   Combine chicken and sauce

   6 min

   Once the sauce is bubbling and has reached a thicker consistency, add the fried chicken back into the skillet. Toss the chicken gently in the sauce to ensure each piece is well coated. Let it simmer for an additional one to two minutes, allowing the sauce to cling beautifully to the chicken before serving.

8. 8

   Store leftovers

   1 min

   Any leftover orange chicken can be stored in an airtight container in the refrigerator for up to 5 days. When ready to reheat, place the chicken in a skillet with a splash of water over low heat to prevent drying out. For longer storage, freeze the chicken for up to 3 months, making sure to thaw it before reheating to maintain texture.

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