Chinese Orange Chicken

Prep Time: 20 mins | Cook Time: 20 mins | Course: Dinner | Servings: 4 

Amazing Chinese orange chicken with a flavorful orange sauce. Way better than the freezer section or even takeout. Serve with white rice and extra sauce. Inspired by J. Kenji López-Alt at Serious Eats https://www.seriouseats.com/the-best-chinese-orange-chicken-recipe and 

Melissa Stadler at Modern Honey https://www.modernhoney.com/chinese-orange-chicken/ 

4 chicken thighs, chopped bite-sized

3 eggs, whisked

½ cup cornstarch

½ cup flour

Salt and pepper, to taste

Oil for frying, I like peanut or avocado oil

2 Tbsp sesame seeds

1 green onion, sliced

Orange Chicken Sauce:

1 orange, ½ zest & ½ wider peels 

¾ cup orange juice, fresh squeezed

⅓ cup rice vinegar

2 Tbsp sesame oil

1 Tbsp soy sauce

2 Tbsp sweet garlic chili sauce

1 tsp ginger, grated

1 clove garlic, minced fine

1 Tbsp cornstarch

3 Tbsp brown sugar

¼ tsp aleppo peppers or chili flakes

Have some equipment ready, such as a baking dish for the eggs, one for dredging the cornstarch flour mix, and a platter lined with paper towels for the cooked chicken. Preheat 2-3 inches of oil in a large skillet over low heat until ready to fry, then turn up to medium-high heat until it reaches 350*. Mix up and cook the sauce ahead of time.

Mix orange zest, peels, and juice, rice vinegar, soy sauce, sweet garlic chili sauce, ginger, garlic, and cornstarch together in a small saucepan. Whisk till cornstarch is mixed in. add brown sugar and aleppo peppers or chili flakes. Warm over medium-low heat until slightly thickened. 

Slice chicken thighs and then in half, for generous yet bite-sized pieces. Whisk eggs in a 8” square baking dish and lay chicken in to coat. Whisk cornstarch, flour, and seasonings in a pie plate or other shallow dish. Place egg-soaked chicken pieces into the corn\flour mixture, dust off excess, and then into a large preheated skillet with 2-3 inches of frying oil. Fry 2-3 minutes per side or until golden and cooked through. Remove from the skillet and onto a paper towel-lined platter. Continue with another batch as needed. When finished with frying, pour out the oil and wipe pan with a paper towel. Add the chicken back into the pan and add half or more of the sauce to the skillet. Cook over medium-low heat stirring until chicken is well coated and hot. Serve with a sprinkle of sesame seeds, green onions, and additional sauce on the side.