Orange Chicken

Serves: Four | Prep: 20 min | Cook: 15 min

Ingredients:

Chicken:
1 1/2 lbs chicken thighs, boneless, skinless, cut into pieces
3 eggs
1/4 cup cornstarch/cornflour
oil for frying

Orange Sauce:
2 garlic cloves, minced
2 tsp orange zest
1 cup freshly squeezed orange juice
2 Tbsp honey
2 Tbsp rice vinegar
2 Tbsp soy sauce
1 tsp sesame oil
1/2 tsp red pepper flake
1 tsp cornstarch/cornflour

Garnish:
Chilies, thinly sliced
Scallions, thinly sliced
Toasted sesame seeds

Directions:
In a large bowl whisk eggs and 1/4 cup cornstarch together. Add chicken pieces and let sit for 10 minutes.

Heat oil in a dutch oven or deep fat fryer, 375F/190C. Fry chicken in batches. Moving the chicken around to keep the chicken from sticking together. Fry, 2-3 minutes, until golden brown. Remove from fryer and place onto a paper towel lined plate. Once all chicken batches have been fried and all chicken back into the fryer for 2 minutes more.

Make the sauce by adding garlic, orange juice, honey, vinegar, soy sauce, sesame oil, and red pepper flake to a saucepan. Heat saucepan over medium high heat, whisking continuously for 3-4 minutes, until bubbling and starting to thicken.

In a small bowl whisk the 1 tsp cornstarch with 3 Tbsp water together. Whisk the slurry mixture into the sauce and cook for 1 minute more, until thickened. Remove from the heat and stir in orange zest and fried chicken.

Serve with Rice and garnish.

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