Orange Chicken (lunch) Recipe
Make Orange Chicken (lunch) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
For the orange sauce
To finish
Method
For the chicken
Prepare and cut
Trim excess fat from the chicken thighs and cut into 1 to 1 1/2-inch bite-sized pieces. Pat the pieces dry with paper towels.
In a bowl whisk the egg until smooth. In a separate shallow bowl combine 1/2 cup cornstarch, 1/4 cup flour, 3/4 tsp salt and 1/4 tsp black pepper and mix well.
Toss the chicken pieces briefly in the egg, allowing excess to drip off, then dredge thoroughly in the cornstarch-flour mixture so pieces are evenly coated. Shake off excess and set on a wire rack for 5 minutes to let coating adhere.
Heat about 1 cup vegetable oil in a heavy skillet or wok over medium-high heat until it reaches 350°F (about 175°C) or a small piece of coating sizzles immediately. Fry chicken in batches to avoid overcrowding (about 4–5 minutes per batch) until golden brown and cooked through (internal temperature 165°F / 74°C). Use a slotted spoon to transfer fried chicken to a paper towel-lined plate to drain.
For the orange sauce
While frying the chicken, combine 1/2 cup fresh orange juice, 1 tsp orange zest, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin, 2 tbsp brown sugar, 2 minced garlic cloves, 1 tsp minced ginger, 1/4 cup chicken stock (or water), 1/2 tsp sesame oil and 1/4 tsp red pepper flakes in a small bowl and stir until sugar is mostly dissolved.
In a separate small cup whisk together 1 tsp cornstarch and 1 tbsp water to make a smooth slurry.
Warm a clean skillet or wok over medium heat. Add the orange-sauce mixture and bring to a gentle simmer, stirring. Once simmering, stir in the cornstarch slurry and continue to simmer for 1–2 minutes until the sauce thickens to a glossy, slightly viscous consistency. Taste and adjust: add up to 1 tsp more sugar if needed for sweetness or a splash more soy for saltiness.
To finish
Add the fried chicken pieces to the skillet with the thickened orange sauce. Toss quickly and gently over medium heat for 30–60 seconds to coat the chicken evenly and heat through. Do not simmer long or the coating will soften too much.
Transfer the orange chicken to a serving dish over steamed rice. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately.