Orange Chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start cooking rice

Step 2

Cut boneless, skinless chicken thigh into 1" pieces and marinate with 2 cloves grated garlic, 2 tbsp grated ginger, 2 tbsp light soy, 1 tbsp shaoxing wine, 1/2 tsp white pepper, 1 tbsp sesame oil, and orange zest for 30 minutes

Step 3

For your sauce: mix together 1/4 cup light soy, 1/4 cup orange juice, 1/4 cup water or stock, 3 tbsp brown sugar, and orange zest until sugar is dissolved.

Step 4

Whisk together 1/2 cup flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, and 1 tsp white pepper. Drizzle in some of the extra chicken marinade and mix to create more craggily bits.

Step 5

Dredge your chicken and pack the coating in well.

Step 6

Fry at 350F for 4-5 minutes or until golden brown. Remove from oil and set aside.

Step 7

OPTIONAL: Fry at 350F for another 1 min for extra crispiness.

Step 8

Over high heat, sauté 2 cloves chopped garlic, 1 tbsp minced ginger, and 1/2 tbsp crushed red pepper for 15 seconds until fragrant. Immediately add in your sauce, 2 tbsp vinegar and mix, then add your cornstarch slurry to thicken.

Step 9

Toss in your chicken and coat evenly for 30 seconds and serve immediately with rice. Enjoy!