Orange Chicken

Ingredients

• 700g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 egg, beaten
• 1/2 cup (60g) cornstarch, plus 1 tbsp for the sauce
• 1/4 cup (30g) all-purpose flour
• Vegetable oil, for frying
• 1 cup (240ml) orange juice
• Zest of 1 orange
• 3 tbsp soy sauce
• 1/3 cup (65g) brown sugar
• 2 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 2 tbsp water
• Sliced scallions and sesame seeds, to garnish

Before you cook

• Cut the chicken into bite-sized pieces.
• Zest and juice the orange.

Steps

1. Toss the chicken pieces with the beaten egg in a bowl.
2. Mix the 1/2 cup cornstarch and flour together in a separate bowl.
3. Dredge each piece of chicken in the cornstarch mixture, shaking off the excess.
4. Heat 5cm of oil in a wok or deep skillet to 175°C (350°F).
5. Fry the chicken in batches for 4 minutes per batch, until golden and cooked through.
6. Drain the fried chicken on a wire rack.
7. Combine the orange juice, zest, soy sauce, brown sugar, vinegar, garlic, ginger, and red pepper flakes in a saucepan.
8. Bring the sauce to a simmer over medium heat.
9. Whisk the remaining tablespoon of cornstarch with the water and stir it into the simmering sauce.
10. Simmer for 2 minutes, stirring, until the sauce thickens enough to coat a spoon.
11. Add the fried chicken to the sauce and toss until every piece is glazed.
12. Transfer to a serving plate and garnish with scallions and sesame seeds.