If you love orange chicken from Panda Express, then you are going to absolutely flip for this dish. Extra crispy chicken in a deeply flavorful orange sauce. Truly amazing.
1lbchicken thighsboneless, skinless, cut into bite-sized pieces
1cupwaterice cold
2½cupsflourdivided
1largeegg
1tspsalt
½tspblack pepper
¼cupcornstarch
Vegetable oilfor frying and then for stir-frying.
Finishing
1tbspgingerfresh, minced
2large clovesgarlicminced
1tbspscallionschopped, for garnish (optional)
Instructions
Make the Sauce
In a medium bowl, mix together all of the sauce ingredients until fully combined. Set aside.
Prepare the Chicken and Stir-Fry
In a medium bowl or pan, mix together 1½ cups of flour with the cold water and egg. Stir until a batter forms (it should have same consistency as pancake batter).
In another bowl, pan, or platter, mix together 1 cup of flour, ¼ cup cornstarch, salt, and pepper.
Heat about 2 inches of vegetable oil in your wok to 350°F.
Working in batches, coat the chicken pieces in the wet batter and then dredge in flour. Set aside. Finish the remaining chicken.
Working in batches, fry the battered chicken in the oil until golden brown and very crispy. Carefully remove from the oil with a spider or metal tongs and let drain on a plate lined with paper towels.
Carefully discard all of the oil from the wok and clean out with a paper towel. See NOTES.
Heat 2 tbsp of vegetable oil over high heat in your wok.
Add the ginger and garlic and stir-fry for about 30 seconds. Stir constantly.
Carefully pour in the reserved sauce and stir frequently. Bring to a boil and let simmer for about 2 to 3 minutes, or until slightly thickened.
Add all of the fried chicken pieces and stir to fully coat. Serve at once over rice.
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. Boneless, skinless chicken breasts can be substituted for chicken thighs.You can fry the chicken up in a separate pot or deep-fryer and then cook the sauce in the wok or sturdy skillet. Discard of any oil responsibly (don't pour down the kitchen sink!). Leftovers will keep in the fridge for up to 3 days. Reheat in the microwave for about 1 minute. This dish is best served piping hot right out of the wok!We love serving this over Steamed Rice.