Original Orange Chicken
Servings: 10
Ingredients
CHICKEN
- 1.20 kg deboned breast (boneless thighs preferred)
BATTER
- 1 egg
- 3 cups flour (375 g)
- 1 cup cornstarch (125 g)
- 1 ½ cups water (360 mL)
- 1 teaspoon white pepper
- 1 tablespoon salt
- 2 tablespoons oil
- 6 cups oil 1 ½ L, for deep-frying*
ORANGE SAUCE
- 2 tablespoon oil
- ½ teaspoon chili flakes (crushed chili pepper)
- 2 tablespoon garlic minced
- 1 teaspoon ginger minced
- ½ cup white sugar (100 g)
- ½ cup brown sugar (100g)
- ½ cup orange juice (120 mL)
- ½ cup white distilled vinegar (or regular white vinegar) (120 mL)
- 4 tablespoons soy sauce
- 4 tablespoons water
- 4 tablespoons cornstarch
- 2 teaspoon sesame oil
Instructions
- On a cutting board, cut chicken into cubes about 1x1inch (2x2cm) and set aside.
- In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk well to combine.
- Add the egg, water, and oil until it reaches the consistency similar to a pancake batter.
- Soak chicken cubes to the batter and refrigerate for at least 30 minutes.
- Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
- Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
- Remove the chicken from the pan and transfer to a paper towel-lined plate to release the excess oil.
- Heat a pot from a medium to high heat temperature and add the oil.
- Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
- Add the white sugar and brown sugar, and stir well to combine.
- Put the orange juice and dissolve the combined sugar while stirring occasionally.
- Add the vinegar and soy sauce, and stir to combine well.
- Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
- Cook the sauce continuously until it thickens.
- Add the fried chicken and stir until well-coated with the sauce.
- Top with sesame oil.