Orange Chicken
Servings 6 servings
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
- 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.
- Add wet ingredients to the dry ingredients mixing until fully combined. Add chicken pieces, stirring to coat. Cover and chill for 30-60 minutes.
- 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 sheet pan or platter.
- 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.
- 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.
- 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.
- Toss chicken pieces in sauce. Serve immediately over rice, garnished with chives.