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Orange Chicken | The College Cook

INGREDIENTS 

-5 boneless skinless chicken thighs, cut into 1 in cubes

-1/2 cup of corn starch

-1/4 cup of flour

-Around 1/4 cup of sparkling water (tap water works fine)

-Pinch of salt

-Canola oil for frying

FOR THE SAUCE 

-Juice of one orange

-Zest of 1 orange

-1/4 cup of rice wine vinegar

-1 Tbsp of chili oil (optional) can use sriracha as sub if you're looking for a little spice

-1 teaspoon sesame oil

-4 Tbsp sou sauce

-1/2 cup of sugar 

-1 Tbsp corn starch

-1 Tbsp water

METHOD

-Combine corn starch, flour & salt in a bowl

-Lightly coat the chicken pieces with the mixture in a separate bowl

-Add sparkling water to the remaining corn starch & flour mixture until it reaches the consistency of sparkling water

-Add the chicken thighs to the batter and toss until coated

-Bring a pan of canola oil to around 375 degrees

-Begin frying the chicken pieces, 3 minutes should do the trick. Note that they won't turn golden brown but rather a pale color, this is normal. 

-While the chicken is frying combine all the sauce ingredients (besides the corn starch and water)in a pan and bring to a boil. Once boiling, reduce heat to simmer. 

-Combine cornstarch and water in a cup to make a slurry then pour that into the sauce and stir. After a few minutes, you should notice the sauce thicken, if not continue to reduce. 

-Toss fried chicken with sauce in a pan and serve over rice.  

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