I loveee Chinese food! I could eat it everyday. If you haven't ever had Orange chicken its a sweet spicy dish that is perfect on some steamed white rice!
What you need:
2 lb boneless skinless chicken thighs, cut into 1" pieces
1 egg
1 1/2 tsp salt
1 pinch black pepper
2 tbsp oil divided, plus more for frying
1/2 cup cornstarch
For Sauce
1/2 cup oyster sauce
1/2 cup Sugar
3 ounces orange juice
3 ounces rice wine vinegar
1 tbsps. cornstarch, mixed into rice wine vinegar to create a slurry
2 tbsps. soy sauce
1 tbsps. hoisin sauce
1 1/2 tsp paprika
To finish
1 1/2 tablespoons ginger minced
2 teaspoons garlic minced
1/2 tsp hot red chili pepper crushed
Lets get started:
For sauce - Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce, paprika and food coloring into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.
For Chicken - take egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
In a separate bowl, add ½ cup corn starch and flour and mix well.
In a large frying pan or a wok, heat oil in a wok 375 degrees.
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp.
Transfer to a cooling rack and repeat with remaining chicken.
When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
To assemble - Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger, red pepper flakes and fried chicken pieces and cook, stirring, for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Cook, folding all the ingredients until they are well coated, about 2 minutes.
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