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Orange Chicken

Based on 1 ratings

Magnus

Community Member

“Based on a certain Chinese food chains’ favorite dish!”

Difficulty

Medium 👍
30
min.
Preparation
15
min.
Baking
1
min.
Resting

Ingredients

Servings:-6+
450 g Boneless Chicken Thighs
1½ tsp salt
½ tsp white pepper
63 g Cornstarch
188 g flour
½ egg
180 ml water
1 tbsp oil
½ tbsp oil
1 pinch chili flakes
2 tsp Minced garlic
¼ tsp Minced ginger
25 g sugar
30 ml orange juice
30 ml distilled white vinegar
1 tbsp soy sauce
1 tbsp water
1 tbsp Cornstarch
½ tsp sesame oil
27 g brown sugar

Utensils

  • bowl
  • whisk
  • Step 1/11

    • 450 g Boneless Chicken Thighs

    Cut chicken into 2 cm cubes and set aside

  • Step 2/11

    • 1½ tsp salt
    • ½ tsp white pepper
    • 63 g Cornstarch
    • 188 g flour
    • bowl
    • whisk

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

  • Step 3/11

    • ½ egg
    • 180 ml water
    • 1 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

    • ½ tbsp oil
    • 1 pinch chili flakes
    • 2 tsp Minced garlic
    • ¼ 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

    • 25 g sugar
    • 30 ml orange juice
    • 27 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

    • 30 ml distilled white vinegar
    • 1 tbsp soy sauce

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

  • Step 10/11

    • 1 tbsp water
    • 1 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

    • ½ 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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