Orange Chicken

 

Ingredients

• Canola Oil for frying
• 1 egg
• 1/3 cup corn starch
• 1/3 cup flour
• 3 tbsp soy sauce
• 2 lbs. boneless skinless chicken thighs, cut into bite sized pieces

For the Sauce:

• 1 1/2 tsp fresh orange zest
• 2 tbsp fresh orange juice
• 3 tbsp soy sauce
• 3 tbsp water
• 1/3 cup Brown sugar
• 1/3 cup rice wine vinegar
• 1/3 cup chicken broth
• 2 tbsp corn starch
• 1 tsp canola oil
• 1 1/2 tsp minced ginger
• 3 cloves garlic, finely minced
• pinch of red pepper flakes, optional

For the Garnish:

• sliced green onions

Instructions

• Pour 1 to 2 inches of canola oil in a small deep fryer or deep pot and heat to 375 degrees F.*
• In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and 1/3 cup corn starch and flour until a thin batter forms. Toss in the chicken pieces and let sit for a few minutes while the oil heats up. Fry the chicken in batches and drain on a paper towel lined plate. Meanwhile, prepare the sauce.

For the Sauce:

• Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 cup sugar, 1/3 cup rice wine vinegar , 1/3 cup chicken broth and 2 tbsp corn starch in a bowl and set aside.
• Once chicken is finished cooking, heat 1 tsp canola oil in a large skillet over medium high heat. Toss in the ginger, garlic and red pepper flakes (if using) and stir until fragrant, about 30 seconds. Pour in the sauce and cook over medium heat until thickened, stirring occasionally.
• Once thickened (about 3 to 4 minutes) add the chicken to the pot and stir to coat with sauce. Garnish with sliced green onions and serve over hot steamed rice if desired. Enjoy!