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.
