Orange Chicken

Scale the recipe

Ingredients

• Boneless, skinless chicken thighs
  $ per oz · prices vary by store
• Cornstarch
  $ per cup · prices vary by store
• Large egg
  $ per large egg · prices vary by store
• Fresh orange juice
  $ per cup · prices vary by store
• Orange zest
  $ per tbsp · prices vary by store
• Soy sauce
  $ per tbsp · prices vary by store
• Rice vinegar
  $ per tbsp · prices vary by store
• Sugar
  $ per cup · prices vary by store
• Garlic cloves
  $ per cloves · prices vary by store
• Fresh ginger, grated
  $ per tsp · prices vary by store
• Red pepper flakes
  $ per tsp · prices vary by store
• Vegetable oil, for frying
  $ per cup · prices vary by store
• Cooked white rice, for serving
  $ per cups · prices vary by store

Steps

1. Cut the chicken thighs into 1-inch pieces. In a bowl, whisk the with water. Toss the chicken in the egg wash, then dredge in the cornstarch, shaking off the excess.
2. Pour the vegetable oil into a wok or large skillet to about 1/4-inch deep and heat over medium-high until it shimmers (about 350°F). Fry the chicken in batches so the pan stays uncrowded, 4 to 5 minutes per batch, turning once, until deep golden and crisp. Drain on a wire rack or paper towels.
3. While the chicken fries, whisk together the orange juice, orange zest, soy sauce, rice vinegar, sugar, minced garlic, ginger, and red pepper flakes.
4. Pour the sauce into a clean saucepan and bring to a simmer over medium heat. Cook 3 to 4 minutes, stirring, until slightly thickened and glossy. If you want it thicker, stir in a slurry of 1 tsp cornstarch mixed with 1 tbsp cold water and simmer 1 minute more.
5. Toss the fried chicken in the hot sauce until every piece is coated. Serve immediately over the cooked rice, spooning over extra sauce.