Panda's Inventory

Orange Chicken

Prep Time: 15 minutes
Cooking Time: 10 minutes
Calories per serving:
 
servings
  • Chicken
  • 400 g chicken thighs
  • 1 egg
  • 1 pinch salt
  • 1 pinch MSG
  • 100 g cornstarch
  • 50 g flour
  • Sauce
  • 3/4 cup sugar
  • 2/4 cup white vinegar or rice vinegar
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 1 orange
  • shaoxing wine optional
  • black chinese vinegar optional
  • 4 cloves garlic
  • 2 inch ginger
  • 1 chilies or chili flakes
  • 1 tbsp cornstarch
  1. In a saucepan, combine sugar, vinegars, soy sauce, water, shaoxing wine and the zest and juice of the orange. Whisk and bring to a boil, simmer for 10 minutes.
  2. Cut the chicken into bite-sized pieces. Grate the ginger and garlic and finely mince the chili.
  3. In a bowl, combine the cornstarch and flour. In another bowl, whisk together the egg, salt and MSG. Heat up a pot of oil to 190┬░C.
  4. Toss the chicken in the flour mixture, then in the egg mixture and again in the flour mixture.
  5. Fry the chicken for 3-5 minutes or until barely golden brown. Transfer to a kitchen towel lined wire rack.
  6. Add the ginger, garlic and chili to the sauce. Dissolve the cornstarch in the same amount of cold water and whisk into the sauce. Bring back to a boil until the sauce has thickened.
  7. Toss the chicken in the sauce and serve with rice.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Calories per serving:
 
servings
  • Chicken
  • 400 g chicken thighs
  • 1 egg
  • 1 pinch salt
  • 1 pinch MSG
  • 100 g cornstarch
  • 50 g flour
  • Sauce
  • 3/4 cup sugar
  • 2/4 cup white vinegar or rice vinegar
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 1 orange
  • shaoxing wine optional
  • black chinese vinegar optional
  • 4 cloves garlic
  • 2 inch ginger
  • 1 chilies or chili flakes
  • 1 tbsp cornstarch
  1. In a saucepan, combine sugar, vinegars, soy sauce, water, shaoxing wine and the zest and juice of the orange. Whisk and bring to a boil, simmer for 10 minutes.
  2. Cut the chicken into bite-sized pieces. Grate the ginger and garlic and finely mince the chili.
  3. In a bowl, combine the cornstarch and flour. In another bowl, whisk together the egg, salt and MSG. Heat up a pot of oil to 190┬░C.
  4. Toss the chicken in the flour mixture, then in the egg mixture and again in the flour mixture.
  5. Fry the chicken for 3-5 minutes or until barely golden brown. Transfer to a kitchen towel lined wire rack.
  6. Add the ginger, garlic and chili to the sauce. Dissolve the cornstarch in the same amount of cold water and whisk into the sauce. Bring back to a boil until the sauce has thickened.
  7. Toss the chicken in the sauce and serve with rice.