You know, here in L.A., there’s always the hood Chinese places. We grew up with it. They got fried chicken and Chinese food all in the same spot. Like Louisiana chicken on the left side and Chinese food on the right side. Now just love orange chicken from different Chinese food spots around the world. I always be asking them about the ingredients so I can put my own spin on it at home.
FOR THE ORANGE SAUCE:
3/4 cup [180 ml] orange juice
3 Tbsp soy sauce
1 Tbsp Sriracha
1 Tbsp honey
1 tsp sesame oil
1/2 tsp red pepper flakes
FOR THE CHICKEN:
2 large eggs
1 1/2 cups [210 g] cornstarch
2 lbs [910 g] boneless skinless chicken thighs or breasts, cut into 1-in [2.5 cm] pieces
1/2 cup [120 ml] canola oil Salt
Cooked white rice, for serving
2 tsp sesame seeds, for serving
2 scallions sliced, for serving
TO MAKE THE ORANGE SAUCE:
In a small saucepan over medium heat, whisk the orange juice, soy sauce, Sriracha, honey, sesame oil, and red pepper flakes. Bring to a simmer and cook for 6 to 7 minutes until thickened. Remove from the heat and set aside.
TO MAKE THE CHICKEN:
1. In a large bowl, whisk the eggs until blended. Place a large bowl next to the eggs and put the cornstarch into it.
2. Add the chicken to the bowl with the beaten egg and toss to coat. Using a spider or large slotted spoon, lift the chicken from the egg and let any excess drip back into the bowl. Toss the chicken in the cornstarch to coat, shake off any excess cornstarch, and set aside.
3. Line a plate with paper towels and set aside. In a large skillet over medium-high heat, heat the canola oil. Swirl the pan to cover the bottom completely.
4. When the skillet is hot, carefully add the chicken to the hot oil. Cook for 3 to 4 minutes on each side, or until golden and crispy. Transfer the chicken to the prepared plate and season with salt. Drain any excess oil and wipe the pan with a paper towel.
5. Return the chicken to the skillet. Pour the orange sauce over the chicken. Stir to coat. Cook for 2 to 3 minutes to heat the sauce through.
6. Serve the chicken and orange sauce over cooked white rice, garnished with sesame
seeds and scallions