Chinese Orange Chicken
Crispy fried chicken tossed in a sticky orange glaze with garlic, shallots, sesame seeds, and scallions, served over steamed white rice.
Pasos
- 1
Make the orange sauce by whisking together sauce ingredients in a medium bowl; set aside.
- 2
Prepare the chicken: cut into about 1-inch cubes; whisk eggs with salt and pepper and add chicken; stir to coat.
- 3
In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to the cornstarch mixture and coat well.
- 4
Fry the chicken: Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350°F 177 °C · 350 °F · Gas 4 · Fuego medio. If you don’t have a thermometer, test the temperature by sprinkling in some flour; it should fizz immediately.
- 5
Once oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken—that’s okay. Cook for 3 to 4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6 to 8 minutes.
- 6
Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.
- 7
Simmer the chicken in the sauce: Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.
- 8
Once the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.
