CHICKEN THIGHS OR CHICKEN BREASTS
Both Chicken thighs and chicken breast work for this recipe. I like chicken thighs more as they are more flavorful and moister. It’s important to cut your chicken into 1-inch cubes so that they can get cooked quickly with a crispy coating.
Ingredients
Crispy Chicken:
2 large chicken thighs boneless and skinless
1 teaspoon salt
1 teaspoon ground pepper
1/2 cup cornstarch
1 1/2 cups flour
1 egg
1 tablespoons oil
1 ¼ cups water
3-4 cups oil for frying depending on the size of your pan
Orange Sauce:
¼ cup orange juice
1 teaspoon orange zest
2 tablespoon soy sauce
¼ cups rice vinegar or white vinegar
½ cup brown sugar
2 teaspoon minced garlic
2 tablespoons corn starch
2 tablespoons water
1 tablespoon oil
Instructions
Cut your chicken thighs or chicken breasts into 1-inch cubes.
In a medium-large bowl, mix together cornstarch, flour and salt & pepper. Add the egg, oil and water. Whisk until smooth. Add the chicken cubes to the mixture and marinate for 30-60 minutes in the fridge.
Heat the oil to 350˚F in a medium-large saucepan. Add the marinated chicken cubes in batches and deep fry them for about 5 minutes until they turn golden brown. Remove and drain oil. Place them on a paper towel lined plate. Cover with aluminum foil to keep warm.
In a small bowl, mix together orange juice, soy sauce, vinegar, brown sugar and orange zest. Heat a skillet or wok over medium-high heat and add oil. Then add garlic and stir-fry for a few seconds until fragrant. Add in the mixture, stir to combine. Mix the cornstarch and water in a separate bowl, and then add the mixture (slurry) to the pan to thicken the sauce. Stir until mixture is smooth and thick (about 5 minutes).
Add back the fried chicken and toss to coat completely!
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