Orange Chicken

Part of what's so great about orange chicken is that someone else made it, right? It never tastes so good to make it at home. But the trick isn't how good of a cook you are, but which recipe you follow. Try this recipe below and see how you go.

Ingredients

• 600g boneless, skinless chicken thighs, cut into bite-sized pieces 
• 1 cup cornstarch or rice starch 
• 2 eggs, beaten 
• Salt and pepper to taste 
• Neutral oil for frying (high smoke point) 

• 1 cup freshly squeezed orange juice (about 3-4 large oranges) 
• 1/2 cup chicken broth
• 1/2 cup white sugar 
• 1/4 cup rice vinegar 
• 2 tablespoons soy sauce 
• 2 teaspoons grated orange zest 
• 2 cloves garlic, minced 
• 1 teaspoon fresh ginger, minced or 1 ½ teaspoons ginger paste 
• 2 tablespoons cornstarch mixed with 2 tablespoons of COLD water (cornstarch slurry)

Method

1. Season the chicken pieces with salt and pepper and let sit for a few minutes. Then dredge the chicken pieces in cornstarch, dip them in beaten eggs, and then coat them again with cornstarch. Let them sit for 15 minutes for the batter to set.

2. Heat about 2 inches of neutral oil (avocado oil or vegetable oil) in a heavy-bottomed pot, or a deep fryer to 175°C. If you're deep frying, cook them in batches to ensure the chicken bits are seperated from each other. If you're shallow frying, ensure you turn regularly to brown all sides and check the internal temp of the chicken. To fry the chicken on each side, cook for about 4-5 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil. If you're cooking in the air fryer, it may not be as crispy but still good, just ensure you're providing enough space between the chicken to prevent sogginess and turn regularly.

3. In a saucepan, combine orange juice, chicken broth, sugar, rice vinegar, soy sauce, orange zest, garlic, and ginger. Bring the mixture to a boil and then reduce the heat to simmer for about 5 minutes. After five minutes, stir in the cornstarch slurry and continue to simmer until the sauce thickens to your desired consistency. It should be glossy and thick enough to coat the back of a spoon.

4. Toss the crispy fried chicken pieces in the orange sauce. Stir until the chicken is well coated and the sauce is evenly distributed.

5. Garnish the orange chicken with sliced green onions, sesame seeds, and additional orange zest for extra flavor and visual appeal.  Serve with steamed white rice or fried rice.