Cooked - Chinese Takeout Orange Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chinese Takeout Orange Chicken

4.0

1 lb. (453 grams) chicken thighs, cut into 1-inch pieces

1 recipe traditional chicken batter

1 recipe Orange Chicken sauce

Neutral oil, for frying the chicken

1 tsp. (5 ml) toasted sesame oil

1.5 cups (180 grams) AP flour

½ cup (64 grams) cornstarch

1 tsp (4.8 grams) baking powder

¼ tsp (1.2 grams) baking soda

1 tsp (6 grams) table salt

½ tsp (2 grams) MSG

¼ tsp (0.6 gram) white pepper

1 large egg

1 cup (236 ml) ice cold water

2 tbsp (24 grams) white sugar

2 tbsp (24 grams) brown sugar

¼ tsp (1 gram) MSG

¼ tsp (0.6 gram) white pepper

2 tbsp (30 ml) white vinegar

¼ cup (60 ml) orange juice

¼ cup (60 ml) chicken broth or water

1 tbsp (19 grams) oyster sauce

1 tsp (5 ml) orange extract

2 tbsp (30 m) light soy sauce

½ tsp (2.5 ml) dark soy sauce

1 tsp (2.5 grams) grated garlic

1 tsp (2.5 grams) grated ginger

1 tsp (5 grams) Sambal oelek

1 tbsp Shaoxing cooking wine

1 tbsp (8 grams) cornstarch mixed in 1 tbsp (15 ml) water

Prepare batter according to instructions and refrigerate chicken pieces in the batter for 30-60 minutes.
Heat oil in a large pot or wok to 325°F (162°C).
Add battered chicken to the hot oil in batches, agitating to prevent sticking.
Cook chicken for 4-5 minutes until cooked through, then remove to a rack or paper towels.
Raise oil temperature to 375°F (190°C) and fry chicken again for about 2 minutes until browned.
Prepare orange sauce according to instructions.
Toss fried chicken in sauce until evenly coated, drizzle with toasted sesame oil, and serve immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇨🇳Chinese

Occasions📆EverydayTakeout

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 68 weeks ago

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