Crispy Chinese orange chicken — golden fried chicken tossed in a sweet, tangy orange sauce with garlic and shallot. Better than takeaway, served over rice.
- Zest of 1 Orange
- 1/4 cup Orange Juice
- 1/4 cup Soy Sauce
- 1/4 cup Water
- 1/3 cup Rice Vinegar
- 1 tablespoon Sesame Seed Oil
- 1/2 cup Sugar
- 650g Chicken Thighs
- 2 large Egg
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 cup Cornstarch
- 1/2 cup All Purpose Flour
- 2 cups Vegetable Oil
- 2 cloves chopped Garlic
- 1 chopped Shallots
- Sliced Scallions
- Garnish Sesame Seed
- To serve Rice
Video
Preparation
- Make the orange sauce: whisk together the orange zest and juice, soy sauce, water, rice vinegar, sesame oil and sugar in a medium bowl and set aside.
- Cut the chicken into about 1-inch cubes. Whisk the eggs with the salt and pepper in a bowl, add the chicken, and stir together. In a separate bowl, whisk together the flour and cornstarch. Lift the chicken from the egg with a slotted spoon, letting the excess drain off, then toss in the cornstarch mixture to coat well.
- Add the oil to a large 10- to 12-inch skillet and heat over medium-high to 350°F (a sprinkle of flour should fizzle immediately).
- Fry the chicken in two batches for 3 to 4 minutes, then flip and cook until cooked through, another 3 to 4 minutes (about 6 to 8 minutes total). Drain on a paper-towel-lined plate, and repeat until all the chicken is cooked.
- Pour out the hot oil and wipe the pan clean, then add a fresh tablespoon of oil with the chopped garlic and shallot and cook for a minute. Add the sauce and simmer until it starts to thicken.
- Once lightly bubbling, add the fried chicken and toss to coat, letting it simmer for a minute or two more as the sauce thickens and sticks. Serve over white rice, garnished with sesame seeds and scallions.
