Chinese Orange Chicken

Ingredients

• 650g (about 1.5 lbs) boneless skinless chicken thighs
• 2 large eggs
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 2 cups vegetable oil, for frying
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 1/4 cup soy sauce
• 1/4 cup water
• 1/3 cup rice vinegar
• 1/2 cup sugar
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• 2 cloves garlic, finely chopped
• 1 shallot, finely chopped
• Sliced scallions, to garnish
• Sesame seeds, to garnish
• Cooked white rice, to serve

Before you cook

• Zest and juice 1 orange, measuring out 1/4 cup of juice.
• Finely chop 2 cloves of garlic and 1 shallot. Set aside.
• Cut chicken thighs into roughly 1-inch cubes and pat dry with paper towels.
• Line a large plate or baking sheet with paper towels for draining the fried chicken.
• Cook white rice according to package instructions so it is ready when the chicken is done.

Steps

1. Make the orange sauce: In a medium bowl, whisk together the orange zest, orange juice, soy sauce, water, rice vinegar, sugar, 1 tablespoon cornstarch, and sesame oil until the sugar and cornstarch are fully dissolved. Set aside.
2. Prepare the egg mixture: In a large bowl, whisk the 2 eggs with 1 tsp salt and 1/4 tsp black pepper until combined. Add the cubed chicken and stir to coat every piece fully.
3. Prepare the dredge: In a separate large bowl, whisk together the 1/2 cup flour and 1/2 cup cornstarch until combined.
4. Dredge the chicken: Using a slotted spoon or tongs, lift the chicken pieces out of the egg mixture in batches, letting the excess egg drip off, then transfer them to the flour-cornstarch mixture. Toss to coat each piece thoroughly and evenly.
5. Heat the oil: Pour the 2 cups of vegetable oil into a large 10- to 12-inch skillet or wok. Heat over medium-high heat until the oil reaches 350°F (175°C). To test without a thermometer, sprinkle a small pinch of flour into the oil — if it sizzles immediately, the oil is ready.
6. Fry the first batch: Carefully add half the coated chicken pieces to the hot oil in a single layer, leaving space between them. Fry for 3 to 4 minutes without moving, until the bottoms are golden and crisp.
7. Flip and finish frying: Flip each piece and cook for another 3 to 4 minutes, until the chicken is deep golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer to the paper-towel-lined plate to drain.
8. Fry the second batch: Repeat the frying process with the remaining chicken, ensuring the oil returns to 350°F before adding the second batch.
9. Clean the pan: Carefully pour out all the used oil and wipe the skillet clean with paper towels. Let it cool slightly before returning it to the heat.
10. Sauté the aromatics: Return the cleaned skillet to medium heat and add 1 tablespoon of fresh vegetable oil. Add the chopped garlic and shallot and cook for about 1 minute, stirring constantly, until fragrant and softened but not browned.
11. Add the sauce: Give the prepared orange sauce a quick stir to re-incorporate the cornstarch, then pour it into the skillet with the aromatics. Stir and bring to a gentle simmer over medium heat.
12. Thicken the sauce: Cook the sauce for 2 to 3 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon and turns glossy.
13. Toss the chicken: Add all of the fried chicken to the skillet and toss well to coat every piece in the sauce. Let it simmer together for 1 to 2 more minutes, until the sauce clings tightly to the chicken.
14. Serve immediately over cooked white rice, garnished with sliced scallions and a sprinkle of sesame seeds.