Original Orange Chicken

Ingredients

for 8 servings

CHICKEN

• 2 lb
   boneless, skinless chicken thighs (905 g)
• 1 tablespoon
   salt
• 1 teaspoon
   white pepper
• 1 cup
   cornstarch (125 g)
• 3 cups
   flour (375 g)
• 1 egg
• 1 ½ cups
   water (360 mL)
• 2 tablespoons
   oil
• 6 cups
   oil, for frying (1 ½ L)

ORANGE SAUCE

• 1 tablespoon
   oil
• ¼ teaspoon
   chili flake
• 1 tablespoon
   garlic, minced
• ½ teaspoon
   ginger, minced
• ¼ cup
   sugar (50 g)
• ¼ cup
   brown sugar (55 g)
• ¼ cup
   orange juice(60 mL)
• ¼ cup
   white distilled vinegar (60 mL)
• 2 tablespoons
   soy sauce
• 2 tablespoons
   water
• 2 tablespoons
   cornstarch
• 1 teaspoon
   sesame oil

Preparation

• On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
• In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
• Add the egg, water, and oil until it reaches the consistency of pancake batter.
• Add the chicken to the batter and refrigerate at least 30 minutes.
• Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
• Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
• Remove the chicken from the pan and transfer to a paper towel-lined plate.
• Set a heavy bottomed pot over medium- high heat and add the oil.
• Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
• Add the sugar and brown sugar, and stir to combine.
• Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
• Add in the vinegar and soy sauce, and stir to combine.
• Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
• Continue to cook the sauce until maple syrup consistency is achieved.
• Add in the fried chicken and stir until completely coated in the sauce.
• Top with sesame oil.

1. Enjoy!source

Baca Juga