Description
Crispy yet succulent Chinese orange chicken is well worth making any time of the week. Did I mention the sauce? Skip the take out and make this one yourself.
Ingredients
- FOR THE SAUCE:
- ¼ cups Water
- 3 Tablespoons Soy Sauce
- 1 teaspoon Dark Sesame Oil
- ½ cups Light Brown Sugar
- ½ cups White Vinegar
- 2 whole Oranges, All The Zest And Half The Juice
- 1 Tablespoon Cornstarch
- FOR THE CHICKEN:
- 2 whole Eggs, Beaten
- 1-½ teaspoon Salt
- 1 pinch Cracked Black Pepper
- ¼ cups Flour
- ½ cups Cornstarch
- 2 cups Canola Oil, Plus 1 Additional Tablespoon
- 3 pounds Boneless Skinless Chicken Thighs, Cut Into 1 1/2 Inch Pieces
- 3 Tablespoons Ginger And Garlic Paste
- 3 whole Green Onions, Thinly Sliced
- ½ teaspoons Chili Flakes
- 2 Tablespoons Chinese Shaoxing Rice Wine
- Cooked Jasmine Rice, To Serve (about 1 Cup Per Serving)
Preparation
For the sauce:
To a small mixing bowl, add all the sauce ingredients. Stir to incorporate all of the ingredients. Set aside until ready to use.
For the chicken:
Get a dredging station together. To one bowl, mix eggs, salt, and black pepper. To another bowl, mix flour and cornstarch.
To a frying pan, add 2 cups canola and bring it to a medium heat. Once oil reaches 350ºF, you are ready to fry the chicken. During this time, add chicken pieces to the egg mixture, lift up and allow the egg mixture to drip off a bit. Add chicken into the flour mixture, making sure you coat the chicken. Gently shake off any excess flour mixture, then place into the preheated frying pan. Do this in batches. Cook for a few minutes, until nice and golden brown. Remove with a kitchen spider or slotted spoon, and place onto a paper-towel-lined plate. Repeat with remaining chicken.
After all the chicken is cooked, take another large skillet and add the remaining 1 tablespoon oil. Heat to medium heat, then toss in ginger and garlic paste. Cook for about 30 seconds, then mix in green onions and chili flakes. Add Chinese rice wine, give a good stir, then add the sauce mixture. Cook for about 5 minutes to let the sauce thicken and sugar dissolve. Once you have accomplished that, add the chicken pieces, give a good stir, and serve over jasmine rice.
