Chinese Takeout Orange Chicken

Ingredients

Scaled for your household (6 portions) · original serves 6

• Chicken breast4
• Eggs4
• Cornflour3 tbsp
  Original recipe breakdown · used in multiple steps

  • 2 tablespoons cornstarch
  • 1 tablespoon cornstarch
• Salt1 tsp
• White pepper½ tsp
• Orange juice1 cup
• Orange1
• Jasmine rice¼ cup
• Soy sauce2 tbsp
• Brown sugar¼ cup
• Ground ginger1 tsp
• Crushed Red Pepper Flakes½ tsp
• Water¼ cup
• Vegetable oil2 cup
• Brown onion¼ cup

Method

1. 1

   At this stage, cut 4 boneless skinless chicken breast into bite-sized pieces.

2. 2

   In a medium mixing bowl, whisk together 4 large egg whites, 2 tablespoons cornstarch, 1 teaspoon salt,; then 1/2 teaspoon white pepper until smooth. stir in chicken pieces and toss to coat evenly. reserve.

3. 3

   In a small saucepan, mix together 1 cup orange juice, the zest of 1 medium orange, 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1/3 cup brown sugar, 1 teaspoon ground ginger,; then ½ teaspoon crushed red pepper flakes. Bring to a gentle simmer on medium heat.

4. 4

   In a small bowl, whisk together 1/4 cup water; then 1 tablespoon cornstarch to form a slurry. Pour into the simmering sauce and mix continuously until thickened, about 2–3 minutes. take off the heat and reserve.

5. 5

   At this stage, pour 2 cups vegetable oil into a large heavy-bottomed pot to a depth of about 2 inches. Heat to 350°F (175°C).

6. 6

   Working in batches to avoid overcrowding, carefully lower coated chicken pieces into the hot oil. Fry for about 3–4 minutes, until well browned; then cooked through (internal temperature should reach 165°F / 74°C). Remove with a slotted spoon and drain on a paper towel-lined plate.

7. 7

   Transfer fried chicken to a large bowl. Pour warm sauce over the chicken; then toss until evenly coated.

8. 8

   At this stage, serve immediately, garnished with 1/4 cup sliced green onion.