Orange Chicken Dish (Print Version)
# Ingredients:
01 -
For the Sauce:
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4 oz fresh orange juice, squeezed
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Zest from half an orange, about 2 tsp
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2 tbsp rice vinegar
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2 tbsp Shaoxing wine
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4 tbsp brown sugar (light)
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2 tbsp soy sauce
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1 tbsp sesame oil
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1 tbsp chili oil (optional)
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1 tbsp cornstarch
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For the Chicken:
12 -
2-3 tbsp neutral oil (like vegetable oil)
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1.5 lbs chicken thighs, no skin or bones, cut in cubes
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3 tbsp cornstarch
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3/4 tsp salt
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1/4 tsp white pepper
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For the Aromatics:
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2 tsp neutral oil, to divide
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6 oz shiitake mushrooms, sliced thin
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2 tsp ginger, finely minced
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4 cloves garlic, crushed or minced
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2-3 bird's eye chilies, chopped finely
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2 scallions, cut small
24 -
Finishing Touches:
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Garnish with sesame seeds, crispy shallots, or scallion greens
26 -
Serve with white rice (cooked)
# Instructions:
01 -
Mix all the ingredients for the sauce until the cornstarch has dissolved fully without lumps.
02 -
Toss the cubed chicken with the cornstarch mixture. Fry in small batches until golden-brown. Set the cooked chicken aside.
03 -
Cook the mushrooms in a little oil until they get a little golden on the edges. Remove from the pan and keep nearby.
04 -
Sauté the ginger, garlic, chilies, and scallions together until they're nice and fragrant.
05 -
Pour the sauce into the pan and heat it until it thickens. Add the cooked chicken and mushrooms back in and toss everything to coat it well in the sauce.
# Notes:
01 -
To get the best crispy texture on the chicken, fry in multiple smaller batches.
02 -
Want more or less spice? Adjust the number of chilies to your liking.
03 -
You can swap chicken breasts for thighs, but make sure not to overcook them!