Orange Chicken Ls Recipe

Prepare Chicken

Trim excess fat from 1 lb boneless skinless chicken thighs and cut into 1- to 1½-inch bite-sized pieces. Pat dry with paper towels.

In a bowl combine 1 egg, 1 tbs low-sodium soy sauce, 1 tsp Shaoxing wine, 1/2 tsp kosher salt, 1/4 tsp black pepper and 2 tbs cornstarch. Whisk until smooth.

Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for 20–30 minutes (can be up to 2 hours).

While chicken marinates, combine 1/2 cup all-purpose flour, 3/4 cup cornstarch, 1/2 tsp baking powder and 1/4 tsp white pepper in a shallow bowl. Mix well so there are no lumps.

Heat a wide skillet over medium-high and add 3/4 cup vegetable oil. Heat until shimmering and a small pinch of coating sizzles immediately (about 350°F / 175°C if using a thermometer).

Working in a single layer (do not overcrowd), dredge marinated chicken pieces in the flour-cornstarch mixture, pressing lightly so a thin even coating forms. Shake off excess.

Fry 4–6 pieces at a time for 3–4 minutes per side or until crisp and golden and the internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel–lined plate to drain. Repeat with remaining chicken.

In a small bowl mix 1 tsp cornstarch with 1 tbs cold water to make a slurry; set aside.

In a medium skillet or wok over medium heat add a small splash of oil (use a tablespoon of the frying oil or 1 tsp neutral oil). Add 2 cloves minced garlic and 1 tsp minced ginger; sauté 30–45 seconds until fragrant but not browned.

Add 3/4 cup fresh orange juice, 1 tbs orange zest, 3 tbs granulated sugar, 1 tbs rice vinegar, 1 tbs low-sodium soy sauce, 1 tsp hoisin (optional), 1/4 tsp red pepper flakes (optional) and 1/4 cup chicken stock. Stir to combine and bring to a gentle simmer.

Give the cornstarch slurry a quick re-stir and slowly whisk it into the simmering sauce. Continue to simmer 1–2 minutes until sauce thickens to a glossy, clingy consistency. Taste and adjust acidity or sweetness: add a pinch more sugar or 1/2 tsp vinegar if needed.

Remove from heat and stir in 1/2 tsp sesame oil for aroma.

Return the fried chicken to the skillet with the orange sauce (or pour sauce over chicken in a large bowl). Toss quickly and gently to coat every piece evenly; heat for 30–60 seconds so chicken is hot and sauce clings.

Transfer orange chicken to a serving plate. Sprinkle with 2 tbs thinly sliced scallions and 1 tsp toasted sesame seeds. Serve immediately over steamed rice or cauliflower rice.