Chinese Orange Chicken

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Ingredients

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 Cornstarch

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

Instructions

1- Make the orange sauce: Whisk together sauce ingredients in a medium bowl.

2- Set aside.

3- Prep the chicken: Cut chicken into about 1-inch cubes.

4- Whisk eggs with salt and black pepper in a bowl and add chicken.

5- Stir together.

6- In a separate bowl, whisk together flour and cornstarch.

7- Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.

8- Fry the chicken: Add oil to a large 10- to 12-inch skillet.

9- Heat over medium-high heat until it reaches 350°F.

10- If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour.

11- If the oil is hot enough, it should fizzle immediately.

12- Once oil is hot, fry the chicken in two batches.

13- The oil might not completely cover the chicken—that’s okay.

14- Cook for 3 to 4 minutes.

15- Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes.

16- Total cook time is about 6 to 8 minutes.

17- Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain.

18- Repeat until all the chicken is cooked.

19- Simmer the chicken in the sauce: Once chicken is done, pour out hot oil and wipe pan clean.

20- Add a fresh tablespoon of oil along with chopped garlic and shallot.

21- Cook for a minute and then add the sauce.

22- Simmer the sauce until it starts to thicken.

23- Once the sauce is lightly bubbling, add fried chicken and toss together to coat.

24- The sauce should continue to thicken and stick to the chicken.

25- Let simmer for a minute or two more.

26- Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.

27- Did you love this recipe? Let us know with a rating and review! LEFTOVERS! The orange chicken keeps well in the fridge for 5 days.

28- Reheat in a skillet with a splash of water over low heat.

29- Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together.