Orange Chicken
Ingredients
Utensils
bowl, whisk
Step 1/ 11
- 150 g Boneless Chicken Thighs
Cut chicken into 2 cm cubes and set aside
Step 2/ 11
- ½ tsp salt
- ⅛ 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
- ⅛ egg
- 60 ml water
- ⅓ 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
- ⅛ tbsp oil
- ⅓ pinch chili flakes
- ⅔ tsp Minced garlic
- ⅛ 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
- ⅓ tbsp soy sauce
Add the soy sauce and vinegar to the wok/pan and stir to combine
Step 10/ 11
- ⅓ tbsp water
- ⅓ 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
- ⅛ 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
Tags
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