Chinese Orange Chicken

Method21 steps · about 35 min

1. 1

   Step 1: Wash the orange and finely grate all its coloured zest into a medium sauce bowl, avoiding the white pith.

   Uses Zest of 1 Orange

2. 2

   Step 2: Whisk all the orange juice (1/4 cup), soy sauce (1/4 cup), measured sauce water (1/4 cup), rice vinegar (1/3 cup), tablespoon sauce cornstarch (1 tbsp), sesame oil and sugar (1/2 cup) into the grated orange zest. Hold the complete mixed orange sauce separately.

   Uses All the grated orange zest · 1/4 cup Orange Juice · 1/4 cup Soy Sauce · 1/4 cup Water · 1/3 cup Rice Vinegar · 1 tbsp cornstarch for orange sauce · 1 tablespoon Sesame Seed Oil · 1/2 cup Sugar

3. 3

   Step 3: Cut all the boneless skinless chicken thighs (1½ lb) into evenly sized cubes about one inch across and hold them cold in a bowl.

   Uses 1½ lb boneless skinless chicken thighs

4. 4

   Step 4: Beat both eggs (2 large) with all the measured salt (1 tsp) and black pepper (1/4 tsp) in a separate bowl.

   Uses 2 large Egg · 1 tsp Salt · 1/4 tsp Black Pepper

5. 5

   Step 5: Mix all the diced chicken into the complete beaten seasoned eggs so every cube is moistened.

   Uses All the diced raw chicken · All the beaten seasoned eggs

6. 6

   Step 6: Whisk only the separate half cup coating cornstarch and half cup flour together in a dry bowl. Lift each chicken cube from the egg with tongs or a slotted spoon, let excess egg drain off, and coat in the dry mixture. Put coated cubes on a clean tray; discard remaining raw-contact egg and dry coating after use.

   Uses All the egg-moistened chicken · ½ cup cornstarch for chicken coating · 1/2 cup All purpose flour

7. 7

   Step 7: Divide the coated chicken into two uncrowded frying batches, holding the second batch cold while the first cooks.

   Uses All the coated chicken cubes

8. 8

   Step 8: Put all two cups frying oil in a large ten-to-twelve-inch skillet and heat over medium-high to 175°C / 350°F.

   Uses 2 cups vegetable oil for shallow batch frying

9. 9

   Step 9: Check the frying oil with a thermometer and adjust the heat to keep it close to 175°C / 350°F before adding the first batch.

   Uses The heated frying oil

10. 10

    Step 10: Carefully place the first coated chicken batch in the hot oil, keeping the cubes uncrowded. The oil need not completely cover them.

    Uses The first half of the coated chicken · The prepared hot frying oil

11. 11

    Step 11: Fry the first batch on its first side for three to four minutes.

    First batch: first side · 4 minUses The first batch in the hot oil

12. 12

    Step 12: Turn the first-batch cubes and fry for another three to four minutes until golden and fully cooked through, with the thickest pieces reaching 74°C / 165°F. This batch takes about six to eight minutes in total.

    First batch: second side and cooked endpoint · 4 minUses The complete first batch

13. 13

    Step 13: Lift the fully fried first batch onto a paper-towel-lined plate to drain. Return the oil to its frying heat, then cook the entire held second batch for three to four minutes on each side, six to eight minutes total, until golden and 74°C / 165°F. Drain it alongside the first batch, keeping all cooked chicken separate from the frying oil.

    Uses All the cooked first batch · The held other half of the coated chicken · The used frying oil; restore heat before the next batch

14. 14

    Step 14: Peel and finely chop both garlic (2 cloves) cloves and the large shallot (1), holding these sauce aromatics together.

    Uses 2 cloves chopped Garlic · 1 chopped Shallots

15. 15

    Step 15: Remove the used frying oil (1) into a suitable heatproof container and wipe the pan clean. Add the separate fresh tablespoon sauce oil and the prepared garlic and shallot to the clean pan over medium heat.

    Uses 1 additional tbsp fresh vegetable oil for sauce aromatics · All the prepared garlic and shallot

16. 16

    Step 16: Cook the garlic and shallot for one minute. Whisk the held orange sauce again to redistribute its cornstarch, add all of it to the pan, and simmer until it begins to thicken and bubble.

    Cook aromatics before adding and thickening sauce · 1 minUses The complete fresh-oil aromatic pan · All the separately held orange sauce

17. 17

    Step 17: Return both complete fried chicken batches to the lightly bubbling orange sauce and toss until every cube is coated.

    Uses All the bubbling sauce · Both complete cooked chicken batches; keep used frying oil separate

18. 18

    Step 18: Simmer the complete coated chicken for another one to two minutes until the sauce clings and the chicken is hot throughout.

    Finish cooked chicken in orange sauce · 2 minUses The complete coated chicken pan

19. 19

    Step 19: Wash and slice the scallions for the garnish.

    Uses Fresh scallions, washed and sliced for garnish as needed

20. 20

    Step 20: Heat the ready-cooked white rice until piping hot, then divide it among four bowls or plates.

    Uses Already cooked white rice for serving, as needed

21. 21

    Step 21: Divide all the finished orange chicken and its sauce over the four hot rice portions. Scatter with the sliced scallions and raw sesame seeds to taste and serve immediately.

    Uses All finished orange chicken · Sliced scallions for garnish, as desired · All four hot rice portions · Sesame seeds for garnish, as needed