Chinese Orange Chicken

Name: Chinese Orange Chicken
Yield: 10
Cuisine: China
Ingredients: 0.5 cups Wheat flour; Rice; 2 Egg; 0.25 cups Soy sauce; 2 cloves Garlic; Sesame seeds; 1 teaspoon Salt; 0.25 teaspoons Black pepper; 0.5 cups Sugar; 2 cups Vegetable Oil; 0.33 cups Rice Vinegar; 0.5 cups Cornstarch; 0.25 cups Water; 650 g Chicken Thighs; Spring Onions; Orange; 1 Shallots; 1 tablespoon Sesame Seed Oil; 0.25 cups Orange Juice

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Contains allergens

Cereales con glutenHuevosSojaSésamo

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 10 (estimated)

Nutrition facts

Protein8 %13 g
Carbs14 %23 g
Fat78 %57 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	653 kcal	375 kcal
Protein	13 g	7.5 g
Carbs	23 g	13.2 g
Fat	57 g	32.8 g

One serving is about 174 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty58/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Chinese

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Chinese

Ingredients

120 ml Wheat flourOriginal: 0.5 cups
Rice (To serve)
2 Egg (large)
60 ml Soy sauceOriginal: 0.25 cups
2 cloves Garlic (chopped)
Sesame seeds (Garnish)
1 teaspoon Salt
0.25 teaspoons Black pepper
120 ml SugarOriginal: 0.5 cups
480 ml Vegetable OilOriginal: 2 cups
79 ml Rice VinegarOriginal: 0.33 cups
120 ml CornstarchOriginal: 0.5 cups
60 ml WaterOriginal: 0.25 cups
650 g Chicken Thighs
Spring Onions (Sliced)
Orange (Zest of 1)
1 Shallots (chopped)
1 tablespoon Sesame Seed Oil
60 ml Orange JuiceOriginal: 0.25 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Make the orange sauce:
Whisk together sauce ingredients in a medium bowl. Set aside.
Prep the chicken:
Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.
In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.
Fry the chicken:
Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350°F. If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour. If the oil is hot enough, it should fizzle immediately.
Once oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken—that’s okay. Cook for 3 to 4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6 to 8 minutes.
Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.
Simmer the chicken in the sauce:
Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.
Once the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.
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LEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat. Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together.