Orange Chicken

1. Commence your work by making the sauce first. To prepare the sauce for the orange chicken, amalgamate one tablespoon cornstarch, apple juice, water, sesame oil, soy sauce, sugar, orange zest, and white vinegar.

2. Next, coat the chicken. To make the coating, add egg, salt, and one tablespoon of oil into a medium-size bowl. Whisk this mixture nicely.

3. Now, take a separate bowl and mix half cup of cornstarch and flour.

4. After coating the chicken, next, heat oil in a large frying pan or wok.

5. Afterward, dip the chicken thigh pieces in the concoction you made and then dredge the pieces in the flour mixture.

6. For three to four minutes, fry the chicken or until the pieces are golden and crisp.

7. Transfer the cooked chicken pieces on a plate lined with a paper towel and replicate the similar steps with the remaining boneless thigh pieces.

8. When all the pieces are fried, drain all the oil from the pan and leave only one tablespoon in it. Next, for ten seconds, cook minced ginger, minced garlic, and crushed red peppers.

9. After sauteing, add the orange sauce and bring this sauce to a boil.

10. Turn off the flame and add the fried boneless chicken thighs and stir well.


RECIPE NOTES:

1. You can also use chicken breast (white meat) in place of chicken thighs (dark meat). The cooking time of dark meat varies as compared to white meat.

2. Use canola or vegetable oil for frying the pieces. Avoid using olive oil as it has a low smoke point.

3. All-purpose flour can be replaced with cornstarch. Be mindful that the chicken pieces won't be crispy and crunchy.

4. Orange chicken goes best with white rice.