Better Than Takeout Orange Chicken
Equipment
- Wok or Large Pan
Ingredients
- 4-6 chicken thighs cut into pieces
- 1 eggs
- 2 tbsp corn starch
- 2 tbsp All purpose flour
- 1 tbsp light soy sauce
- 1 tsp garlic grated
- 1 tsp ginger grated
- 2 cups neutral oil for frying
For the sauce
- 1 orange juice
- 3/4 cup chicken broth
- 1 tbsp sriracha use to your discretion
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tbsp brown sugar
- 1 tsp ginger minced
- 1 tsp garlic minced
- 2 tbsp Shaoxing wine
Instructions
For the sauce
- Combine orange juice, orange zest, chicken broth, sriracha, brown sugar, light and dark soy sauce, rice vinegar. Mix until sugar dissolves and set aside.
For the Chicken
- Cut chicken into thin pieces. Season with soy sauce, garlic and ginger, white pepper, 1 egg, flour and corn starch. Mix until the chicken pieces are coated. It'll be a thick batter consistency. Add more flour and cornstarch if needed.
- In a cast iron skillet heat up oil over medium heat.
- When the oil is hot, fry the chicken in batches over medium heat for 4-5 minutes. Work in batches to not overcrowd the pan. Remove from the oil then turn up the heat to medium high and double fry until the chicken gets crispy and you desired color. Drain on a wired rack.
- Drain the oil and leave about 1 tbsp. Add in ginger and garlic on medium heat and sautè until fragrant. Add in Shaoxing wine to deglaze the pan then pour in the sauce and corn starch slurry over medium heat. Allow the sauce to simmer. Once the sauce thickens, add in the chicken and toss until the chicken is fully coated.
- Remove from the heat. Top with sesame seeds and green onions.
- Serve over white rice and enjoy!