Orange Chicken

Serves 4

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 large egg
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup vegetable oil
• 3/4 cup orange juice
• 2 tsp orange zest
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1/3 cup granulated sugar
• 2 tbsp brown sugar
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1/2 tsp crushed red pepper flakes
• 1 tbsp cornstarch (for sauce)
• 2 tbsp water (for sauce slurry)
• 2 stalks green onions
• 1 tsp sesame seeds

Instructions

1. 1Cut the chicken thighs into 1-inch bite-sized pieces and place in a large bowl.
2. 2In a small bowl, whisk the egg, salt, and black pepper; pour over chicken and toss to coat.
3. 3In another bowl, mix cornstarch, flour, remaining salt, and black pepper.
4. 4Heat vegetable oil in a large skillet or wok over medium-high heat.
5. 5Dredge egg-coated chicken pieces in the cornstarch-flour mixture, shaking off excess.
6. 6Fry chicken in batches (do not overcrowd) for 5–6 minutes, turning until golden and crispy; drain on paper towels. Repeat until all chicken is cooked.
7. 7While chicken fries, prepare sauce: in a medium saucepan combine orange juice, orange zest, soy sauce, rice vinegar, sugar, brown sugar, minced garlic cloves, grated ginger, and red pepper flakes.
8. 8Bring sauce to a simmer over medium heat, stirring until sugars dissolve (about 3 minutes).
9. 9Mix cornstarch with water to make a slurry; stir into simmering sauce and cook 1–2 minutes until thickened.
10. 10Add the crispy chicken to the sauce and toss gently to coat evenly.
11. 11Remove from heat; sprinkle with sliced green onions and sesame seeds.
12. 12Serve immediately over steamed rice.