A delicious orange chicken recipe that features crispy chicken thighs coated in a flavorful orange sauce made with fresh orange juice, ginger, and garlic. Perfectly served over rice, this dish is a delightful blend of flavors and textures.
1: In a large mixing bowl, add all-purpose flour, cornstarch, salt, white pepper, baking powder, egg, soy sauce, and water. Mix well until a thick smooth batter forms.
2: Add the chicken to the batter and mix together so the chicken is coated in the batter. Marinade for at least 30 minutes.
3: Heat oil in a large wok over medium-high heat.
4: Once the oil is hot, fry the chicken in batches for 4-5 minutes or until golden brown. Place chicken on a cooling rack once fried.
5: For the second fry, double fry the chicken again by placing them back into the oil and cooking for another 2-3 minutes until the outer layer is very crispy.
6: For the orange sauce, in a bowl mix orange juice, orange concentrate, soy sauce, and vinegar, and set aside.
7: In a pan, add oil, then add ginger and garlic, and sauté for 30 seconds. Add the red chili flakes.
8: Pour in the prepared orange juice mixture and add the chicken bouillon cube. Bring it to a boil.
9: Make the cornstarch slurry by mixing cornstarch with water.
10: Once the sauce begins to bubble, add the cornstarch slurry and whisk together until thick consistency.
11: Add the fried chicken to the sauce and mix until evenly coated.
12: Garnish with sesame seeds, green onion, and chives. Serve with white rice and enjoy!
