Original Orange Chicken

• porciones: 4 servings

Ingredientes

350 -450 g chicken thighs, cut into bite-sized-pieces

1/2 cup cornstarch

2 tbsp flour

1 tbsp soy sauce

1 egg white

1 tsp sesame oil

1/4 tsp ground white or black pepper

1/3 cup water (may add more, if the batter is too thick)

3/4 cup fresh orange juice 1

1/2 tsp orange zest 2

4 -6 tbsp brown sugar, according to preference

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp shaoxing wine 3

1/2 tsp grated ginger

1 clove grated garlic

1 tbsp cornstarch, dissolved in 2 tbsp cold water

Toasted sesame seeds

Green onions, thinly chopped

Instrucciones

In a bowl, combine together all the ingredients for the batter. Whisk until you have a smooth and thin, paint-like batter consistency. If you find the batter to still be a bit thick, add more water a tablespoon at a time to reach the desired consistency.

Add in the chicken, and gently mix together until all the pieces are well coated in the batter.

In a large wok, pan, or deep fryer, heat your oil to about 330-340 F. Once hot, fry the battered chicken pieces for about 5-7 minutes, or until fully cooked-through and the outside is golden. Set aside to cool and rest on a wire rack for at least 15 minutes.Double fry (optional, but highly recommended): Turn the heat to high (oil should be around 375 F), and fry the chicken for around 30-60 seconds, watching the chicken carefully to avoid burning. Once the chicken is golden brown in color, set aside to cool on a wire rack.

Mix together all the ingredients for the orange sauce. Pour the sauce into a large pan or wok and bring to a simmer over medium-heat for about 1 minute to gently heat the aromatics and to dissolve the sugars.

Stirring constantly, pour in the cornstarch slurry and continue to simmer until the sauce has thickened, about 30-60 seconds.

Once thickened, add in the fried chicken pieces. Toss quickly to fully coat each chicken with the orange sauce.

Top with green onions and sesame seeds. Serve immediately, enjoy!