I’ll be the first to admit – I could eat chinese takeout every single day. But one of our New Year’s resolutions was to cut back on takeout, so we decided to make our favorite dishes at home instead! We’ve tried this a few times before, but we struggled getting the ingredient ratios right. After some trial and error, we finally perfected it: Orange Peel Chicken.
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From the TREAT$ kitchen
Orange Peel Chicken
Yield
This recipe 4-6 servings
Ingredients
Recommended Equipment
- Silicone spoon *
- Large nonstick pan or wok
- Deep fryer or large pot for frying
Instructions
- Pat chicken dry and lightly season with salt and pepper.
- Whisk cornstarch, ¼ cup all-purpose flour, ½ tsp baking powder, 1 egg white, ¼ cup soy sauce, ½ tsp sesame oil, and cold water until smooth like a paint-consistency. Coat chicken evenly.
- Heat oil to 350°F (175°C). Fry chicken in batches for 4–5 minutes until lightly golden. Remove and drain. (For extra crispiness, raise oil to 375°F and fry again 30–45 seconds until deeply golden, remove and drain.)
- In a pan, combine ¾ cup fresh orange juice, zest, ½ cup brown sugar, soy sauce, 2 tbsp rice vinegar, 1 tbsp apple cider vinegar, sugar, 1 tbsp fresh ginger, 1 clove garlic, and ½ tsp chili flakes.
- Bring to a boil, then simmer 2–3 minutes.
- Stir in cornstarch slurry and cook until thick and glossy.
- Toss fried chicken in sauce until evenly coated. Serve immediately with our fried rice or lo mein noodles!
- Top with sliced green onions for extra flavor.
Notes
- Chili flakes do not have to be added if you do not want a little kick but it does balance the sweetness from the orange sauce.
TREAT$ by Emoni · treatsbyemoni.com
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