Orange Chicken Recipe

Ingredients

• Chicken:
• 3 lb boneless skinless chicken breasts or chicken thighs (cut into bite size cubes )
• 3 cups all purpose flour
• 1 cup cornstarch
• 1 Tbsp salt
• 1 tsp white pepper
• 1 large egg
• 2 cups seltzer water
• 2 Tbsp vegetable or peanut oil
• 4-6 cups vegetable or peanut oil (for frying)
• Orange Sauce:
• 2 Tbsp vegetable or canola oil
• 4 medium cloves garlic (minced)
• 1 tsp crushed red pepper flakes
• 1 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 1 tsp sesame oil
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp ground ginger
• 1/4 cup cornstarch
• 1/4 cup cold water
• cooked sticky rice and chopped fresh chives for serving

Instructions

1. 1

   To Make Batter: In a medium size mixing bowl, whisk together flour, cornstarch, salt and pepper. In a separate small bowl, whisk together seltzer water, egg and 2 Tbsp oil.

2. 2

   Add wet ingredients to the flour mixture, stir until fully combined. Add chicken pieces, stirring to coat. Cover and chill for 30-60 minutes.

3. 3

   To Fry Chicken: In a deep heavy bottomed pot or Dutch oven heat oil to 350-360°F. Remove chicken from batter allowing excess to drip off. Carefully lower into the hot oil. Cook in batches for 4-6 minutes total turning as needed. Fry until golden brown and cooked through. Remove using a slotted spoon to a paper towel-lined plate or sheet pan to drain.

4. 4

   To Make Orange Sauce: Meanwhile, heat 2 Tbsp oil in a deep skillet or heavy bottomed saucepan over medium high heat. Add garlic and red pepper flakes. Cook for 1 minute or just until fragrant.

5. 5

   To the skillet add orange juice, soy sauce, vinegar, 1 tsp sesame oil, granulated sugar, brown sugar and ground ginger. Cook stirring until sugar has completely dissolved.

6. 6

   Dissolve 1/4 cup cornstarch in 1/4 cup cold water in a small bowl. Whisk into the pan. Simmer sauce until thickened over medium heat to a syrup consistency.

7. 7

   Toss chicken pieces in sauce. Serve immediately over rice, garnished with chives or a sprinkling of green onion.