Orange Chicken




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2 eggs

1 cup cornstarch

½ cup all-purpose flour

Kosher salt and freshly ground white pepper

2 pounds boneless, skinless chicken thighs, cut into bite-size pieces

1 tablespoon neutral oil

2 garlic cloves, minced

I-inch knob ginger, minced

½ teaspoon red popper Hakes

⅝ cup fresh orange juice, pius more as heeded 2 tablespoons fresh lemon juice

2 tablespoons soy sauce, plus more as needed

I tablespoon unseasoned fice vinegar

1 tablespoon Sriracha, plus more as needed

1 tablespoon hoisin sauce

1 tablespoon packed dark brown sugar, plus more

86 heeded

1 tablespoon cornstarch

2 tablespoons water


Set two wire racks on top of two baking sheets.

In a large bowl, lightly beat the eggs with a fork, In a separate large bowl, combine the 1 cup cornstarch and the flour and season with a pinch each of salt and white pepper. Season the chicken with salt and white pepper, then coat the pieces in the egg, toss them in the cornstarch mixture, and shake to remove any excess. Transfer to a prepared rack and set aside.

In a Dutch oven or a large, heavy-bottomed saucepan over medium-high heat, warm 1 inch of oil to 350°F. Working in batches so as not to crowd the pan, add the chicken and fry until it is cooked through and crispy, 5 to 7 minutes. Transfer to the second rack to drain.

To make the sauce: In a medium saucepan over medium heat, warm the oil. Add the garlic, ginger, and red pepper flakes and sauté just until aromatic, 1 to 2 minutes. Add the ⅔ cup orange juice, the lemon juice, 2 tablespoons soy sauce, vinegar, 1 tablespoon Sriracha, hoisin, and 1 tablespoon brown sugar; stir to combine; and bring to a simmer. Taste and adjust the seasoning if needed. If you feel the sauce needs to be juicier, add a bit more orange juice; saltier, add a bit more soy sauce; spicier, add a bit more Sriracha: sweeter, add a bit more brown sugar.

In a small bowl, whisk together the 1 tablespoon cornstarch with the water. Slowly drizzle this into the sauce, whisking gently to combine, and continue to simmer until the sauce has thickened into a syrupy but still pourable glaze, about 3 minutes more.

In a mixing bowl, coat the fried chicken pieces with the sauce.

Divide the rice among four bowls, top with the chicken, and garnish with the green onions and sesame seeds. Serve with orange wedges on the side.




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