Chinese Orange Chicken

Ingredients

• 1orange, zest only; for sauce
• 1/4 cuporange juice, for sauce
• 1/4 cupsoy sauce, for sauce
• 1/4 cupwater, for sauce
• 1/3 cuprice vinegar, for sauce
• 1 tbspcornstarch, for sauce
• 1 tbspsesame oil, for sauce
• 1/2 cupsugar, for sauce
• 650 gchicken thighs, cut into 1-inch cubes
• 2egg, large; for batter
• 1 tspsalt
• 1/4 tspblack pepper
• 1/2 cupcornstarch, for coating
• 1/2 cupall-purpose flour, for coating
• 2 cupvegetable oil, for frying
• 2 clovegarlic, chopped; for finishing
• 1shallots, chopped; for finishing
• scallions, sliced; for garnish
• sesame seeds, for garnish
• rice, to serve

Method

1. 1

   Whisk together all sauce ingredients (orange zest, orange juice, soy sauce, water, rice vinegar, 1 tbsp cornstarch, sesame oil and sugar) in a medium bowl. Set aside.

2. 2

   Cut the chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add the chicken.

3. 3

   In a separate bowl, whisk together the flour and ½ cup cornstarch. Remove chicken from eggs with a slotted spoon, letting excess egg drain off, then transfer to the cornstarch mixture and coat well.

4. 4

   Add oil to a large 10–12-inch skillet. Heat over medium-high until it reaches 350°F. Test by sprinkling in a little flour — it should fizzle immediately if hot enough.

5. 5

   Fry the chicken in two batches for 3–4 minutes, flip and cook for another 3–4 minutes until cooked through. Total cook time is about 6–8 minutes per batch.

6. 6

   Remove the fried chicken to a plate lined with paper towels to drain. Repeat until all chicken is cooked.

7. 7

   Pour out the hot oil and wipe the pan clean. Add 1 tbsp of fresh oil along with the chopped garlic and shallot. Cook for 1 minute, then add the sauce. Simmer until it starts to thicken.

8. 8

   Once the sauce is lightly bubbling, add the fried chicken and toss to coat. Continue to simmer for 1–2 minutes until the sauce is sticky and clings to the chicken.

9. 9

   Serve over cooked white rice, garnished with sesame seeds and sliced scallions.