Orange Chicken
This Chinese Takeout staple is super easy to make at home! You are gonna love the orange sauce.
Ingredients
- 2 lb Chicken Thighs, boneless, skinless cut into 1-inch cubes
- 2 cup Flour
- 1 cup Cornstarch
- 1 tsp Salt
- 1 tsp White Pepper
- 1 tsp Ginger Powder
- 2 cups Water more if needed
- Oil for frying
- ¼ cup Toasted Sesame Seeds
For the Sauce
- 2 Large Navel Oranges juiced and zest
- ¼ cup Cornstarch
- ¼ cup Soy Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Red Pepper Flakes
- 1 tbsp Honey
Instructions
- Combine flour, cornstarch, salt, pepper, ginger powder and water in a large mixing bowl. It should be the consistency of pancake or waffle batter. Add more water or flour if needed. Add chicken to mix. Cover bowl with plastic wrap and place in fridge for 30 minutes.
- In a sauce pan over medium low heat, add sauce ingredients. (Should have at least one cup of orange juice, add more if the two oranges aren't enough). Bring just to a bubble and reduce heat to low. Sauce will thicken as it cooks. Stir occasionally.
- Add enough oil to frying pan for it to be about an inch deep. Bring to high heat. Place a baking rack on a paper towel covered baking sheet. Remove the chicken from the refrigerator and remove plastic wrap.
- Begin frying the chicken in batches, turning over as needed. About seven minutes per batch (check chicken temp with a thermometer, at least 165degF). Remove to baking rack to drain off excess oil.
- Once all chicken is done place in a large bowl and pour sauce over top along with sesame seeds. Toss to coat. Serve right away.
Tried this recipe?Let us know how it was!