Chicken in Orange Sauce

Name: Chicken in Orange Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 2 pcs Oranges; 60 ml Orange juice; 60 ml Soy sauce; 60 ml Water; 80 ml Rice vinegar; 15 g Cornstarch; 15 ml Sesame oil; 100 g Sugar; 650 g Chicken thighs; 2 pcs Eggs; 5 g Salt; 0.5 tsp Black pepper; 100 g Cornstarch; 100 g Wheat flour; 500 ml Vegetable oil; 2 clove Garlic; 1 pcs Shallot; 2 bunch Green onions; 20 g Sesame seeds; 200 g Rice

Crispy chicken pieces glazed with a sauce made from orange juice, soy sauce, and rice vinegar. A vibrant Asian-inspired dish that will delight any lover of Chinese cuisine.

Ingredients

2 pcs Oranges
60 ml Orange juice
60 ml Soy sauce
60 ml Water
80 ml Rice vinegar
15 g Cornstarch
15 ml Sesame oil
100 g Sugar
650 g Chicken thighs
2 pcs Eggs
5 g Salt
0.5 tsp Black pepper
100 g Cornstarch
100 g Wheat flour
500 ml Vegetable oil
2 clove Garlic
1 pcs Shallot
2 bunch Green onions
20 g Sesame seeds
200 g Rice

Instructions

Prepare the orange sauce. In a medium bowl, whisk together the orange juice, soy sauce, water, rice vinegar, cornstarch, sesame oil, and sugar. Set aside.
Cut the chicken thighs into cubes approximately 2.5 cm in size. In a separate bowl, whisk the eggs with salt and black pepper, add the chicken, and mix well.
In another bowl, combine the wheat flour and cornstarch. Remove the chicken from the eggs with a slotted spoon, let the excess egg drain, then coat evenly with the flour mixture on all sides.
In a large skillet, heat the vegetable oil over medium-high heat to 175°C. If you don't have a thermometer, check the temperature by sprinkling flour on the oil—it should sizzle immediately.
Fry the chicken in two batches. The oil may not completely cover the pieces—this is normal. Cook for 3–4 minutes, then flip the pieces and cook for another 3–4 minutes until the chicken is fully cooked. Total cooking time is approximately 6–8 minutes.
Transfer the cooked chicken to a plate lined with paper towels to drain excess oil. Repeat the process with the second batch.
Drain the hot oil from the skillet and wipe it clean with a cloth. Add one tablespoon of fresh oil, then add the minced garlic and shallot. Cook for approximately 1 minute.
Pour in the prepared orange sauce and bring to a gentle simmer. Cook until the sauce begins to thicken.
Add the fried chicken to the thickening sauce and stir well, ensuring each piece is coated with the glaze. Let simmer for another 1–2 minutes over low heat. The sauce should develop a beautiful shine and coat the meat thoroughly.
Plate the chicken in orange sauce over a serving of cooked rice, garnish with green onions, and sprinkle with sesame seeds. Serve hot.