Orange Chicken

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