The secret to this Chinese-American take-out dish is double frying to get a very crisp skin and tender chicken.
Total Time
45min
4.8
6 Ratings
Author: The Art of Cooking
Servings:
2
Ingredients
•
1
lb
Chicken Thighs
or Chicken Breast
•
1/2
tsp
Salt
•
1
dash
Ground White Pepper
•
1/8
tsp
Simply Organic Garlic Powder
•
2
Tbsp
Rice Wine
•
1
bunch
Scallions
•
1
Eggland's Best Classic Egg
•
1
clove
Garlic
•
4
Tbsp
Corn Starch
•
2
Tbsp
Vegetable Oil
•
1
tsp
Potato Starch
•
2
tsp
Water
•
1/2
cup
Brown Sugar
•
4
Tbsp
Granulated Sugar
•
2
Tbsp
Distilled White Vinegar
•
4
Oranges
, juiced
•
1
tsp
Sesame Oil
•
to taste
Sriracha
•
as needed
Vegetable Oil
Cooking Instructions
1.
Slice Scallions (1 bunch) and separate the white and green part. Mince Garlic (1 clove) and set aside.
2.
Cut the Chicken Thighs (1 lb) into strips, and then into 1-inch chunks.
3.
In a bowl, add the chicken, Salt (1/2 tsp), Ground White Pepper (1 dash), Simply Organic Garlic Powder (1/8 tsp), white part of the Eggland's Best Classic Egg (1) and Rice Wine (2 Tbsp). Mix the marinade with the chicken and refrigerate for 30 minutes.
4.
Add the Corn Starch (4 Tbsp) to the bowl of chicken, and mix until you cannot see anymore powder. Then, add in the Vegetable Oil (2 Tbsp) and mix well.
5.
For the sauce, mix the Granulated Sugar (4 Tbsp), Distilled White Vinegar (2 Tbsp), Sriracha (to taste) and Brown Sugar (1/2 cup). Finally, add Oranges (4) in a bowl and stir.
6.
Heat some oil in a wok or pan to 350 degrees F (180 degrees C). Fry the chicken for about 4 minutes. If you have a small pan, fry a few at a time so you don't crowd the pan.
7.
Strain and let chicken rest for 1 minute before frying again for another minute or until golden brown. Take chicken out and drain.
8.
In a bowl, mix Potato Starch (1 tsp) and Water (2 tsp) to make a cornstarch slurry, and set aside.
9.
Turn fire to medium and add some Vegetable Oil (as needed) to the pan or wok. Add the minced garlic, and the white part of the green onion and cook until fragrant.
10.
Add the orange sauce and the potato starch slurry.
11.
Add the chicken and mix. Lastly, add Sesame Oil (1 tsp) and toss.
12.
Garnish with the green onion. Serve with steamed rice.
Nutrition Per Serving
CALORIES
805
FAT
25.1 g
PROTEIN
44.7 g
CARBS
99.7 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
