Orange Chicken

Step 1/11

• 450 g Boneless Chicken Thighs

Cut chicken into 2 cm cubes and set aside

Step 2/11

• 1½ tsp salt
• ½ tsp white pepper
• 63 g Cornstarch
• 188 g flour

• bowl
• whisk

Combine salt, white pepper, cornstarch, and flour in a medium mixing bowl with whisk

Step 3/11

• ½ egg
• 180 ml water
• 1 tbsp oil

Add egg, water, and oil and mix until consistency is like pancake batter

Step 4/11

Add chicken to batter and refrigerate for at least 20 minutes

Step 5/11

Heat some oil in a wok or heavy bottom pan until heat reaches about 180° C. Add chicken and cook 5-6 minutes until golden brown

Step 6/11

Remove chicken and transfer to paper towel lined plate

Step 7/11

• ½ tbsp oil
• 1 pinch chili flakes
• 2 tsp Minced garlic
• ¼ tsp Minced ginger

Add the oil to the wok/pan and wait for it to simmer. Then add the chili flakes, garlic, and ginger and cook for 30 seconds, stirring constantly

Step 8/11

• 25 g sugar
• 30 ml orange juice
• 27 g brown sugar

Add the sugar and brown sugar, stir to combine. Then add the orange juice and wait for the sugars to dissolve, stirring occasionally

Step 9/11

• 30 ml distilled white vinegar
• 1 tbsp soy sauce

Add the soy sauce and vinegar to the wok/pan and stir to combine

Step 10/11

• 1 tbsp water
• 1 tbsp Cornstarch

In a separate bowl combine the water and cornstarch. Whisk until mixed. Then add to the wok/pan and stir

Step 11/11

• ½ tsp sesame oil

Cook until the sauce has a syrup like consistency. Then add the chickens and stir until full coated. Top with sesame and enjoy