Orange Chicken with White Rice
Ingredients
- ¾ cup orange juice
- 3 Tbsp soy sauce
- 1 Tbsp Sriracha
- 1 Tbsp honey
- 1 tsp sesame oil
- ½ tsp red pepper flakes
- 2 large eggs
- 1½ cups cornstarch
- 2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- ½ cup canola oil
- Salt
- White rice
- 2 tsp sesame seeds
- 2 scallions, sliced
Instructions
- 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.
- In a large bowl, whisk the eggs until blended.
- Place a large bowl next to the eggs and put the cornstarch into it.
- 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.
- 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.
- 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.
- Return the chicken to the skillet. Pour the orange sauce over the chicken. Stir to coat. Cook 2 to 3 minutes to heat the sauce through.
- Serve the chicken and orange sauce over cooked white rice, garnished with sesame seeds and scallions.
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