Orange Chicken

Based on 1 ratings
Magnus

Magnus

Community member

"Based on a certain Chinese food chains’ favorite dish!"

Difficulty

Medium 👍

Preparation

30 min

Baking

15 min

Resting

1 min

Ingredients

2Servings
150 g
Boneless Chicken Thighs
½ tsp
salt
tsp
white pepper
21 g
Cornstarch
62⅔ g
flour
egg
60 ml
water
tbsp
oil
tbsp
oil
pinch
chili flakes
tsp
Minced garlic
tsp
Minced ginger
8⅓ g
sugar
10 ml
orange juice
10 ml
distilled white vinegar
tbsp
soy sauce
tbsp
water
tbsp
Cornstarch
tsp
sesame oil
9 g
brown sugar

Utensils

bowl, whisk

Recipes made to your taste

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  • Step 1/11

    • 150 g Boneless Chicken Thighs

    Cut chicken into 2 cm cubes and set aside

  • Step 2/11

    • ½ tsp salt
    • tsp white pepper
    • 21 g Cornstarch
    • 62⅔ g flour
    • bowl
    • whisk

    Combine salt, white pepper, cornstarch, and flour in a medium mixing bowl with whisk

  • Step 3/11

    • egg
    • 60 ml water
    • tbsp oil

    Add egg, water, and oil and mix until consistency is like pancake batter

  • Step 4/11

    Add chicken to batter and refrigerate for at least 20 minutes

  • Step 5/11

    Heat some oil in a wok or heavy bottom pan until heat reaches about 180° C. Add chicken and cook 5-6 minutes until golden brown

  • Step 6/11

    Remove chicken and transfer to paper towel lined plate

  • Step 7/11

    • tbsp oil
    • pinch chili flakes
    • tsp Minced garlic
    • tsp Minced ginger

    Add the oil to the wok/pan and wait for it to simmer. Then add the chili flakes, garlic, and ginger and cook for 30 seconds, stirring constantly

  • Step 8/11

    • 8⅓ g sugar
    • 10 ml orange juice
    • 9 g brown sugar

    Add the sugar and brown sugar, stir to combine. Then add the orange juice and wait for the sugars to dissolve, stirring occasionally

  • Step 9/11

    • 10 ml distilled white vinegar
    • tbsp soy sauce

    Add the soy sauce and vinegar to the wok/pan and stir to combine

  • Step 10/11

    • tbsp water
    • tbsp Cornstarch

    In a separate bowl combine the water and cornstarch. Whisk until mixed. Then add to the wok/pan and stir

  • Step 11/11

    • tsp sesame oil

    Cook until the sauce has a syrup like consistency. Then add the chickens and stir until full coated. Top with sesame and enjoy

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