Better than Takeout Orange Chicken
Equipment
Ingredients
Chicken
boneless chicken thighs (boneless, skinless)
600 g
Batter
all-purpose flour
120 g
cornstarch
60 g
egg
1 piece
cold water (cold)
120 ml
salt
3 g
Orange Sauce
fresh orange juice (fresh)
180 ml
orange zest
10 g
soy sauce
45 ml
rice vinegar
30 ml
granulated sugar
50 g
garlic (minced)
3 piece
ginger (minced)
15 g
red chili flakes
2 g
cornstarch slurry (mixed with water)
15 g
Garnish
green onion (sliced)
2 piece
sesame seeds
5 g
Instructions
Prepare the chicken
Cut the chicken thighs into bite-sized pieces.
Make the batter
In a bowl, combine flour, cornstarch, egg, cold water, and salt. Mix until smooth.
Coat the chicken
Toss chicken pieces in the batter until evenly coated.
Fry the chicken
Heat oil in a wok or pan over medium-high heat. Fry chicken in batches until golden brown and crispy. Drain on paper towels.
Make the orange sauce
In a pan, combine orange juice, orange zest, soy sauce, rice vinegar, sugar, minced garlic, ginger, and chili flakes. Bring to a simmer.
Thicken the sauce
Add cornstarch slurry to the simmering sauce and stir until thickened.
Combine chicken and sauce
Add fried chicken to the pan and toss to coat evenly in the orange sauce.
Garnish and serve
Sprinkle with sliced green onions and sesame seeds. Serve hot with rice.
Original recipe
Storage
Best enjoyed fresh. Reheat gently to maintain crispiness of chicken.
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