Instruction

• Make the orange sauce: Whisk together sauce ingredients in a medium bowl
• Set aside
• Prep the chicken: Cut chicken into about 1-inch cubes
• Whisk eggs with salt and black pepper in a bowl and add chicken
• Stir together
• In a separate bowl, whisk together flour and cornstarch
• Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well
• Fry the chicken: Add oil to a large 10- to 12-inch skillet
• Heat over medium-high heat until it reaches 350°F
• If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour
• If the oil is hot enough, it should fizzle immediately
• Once oil is hot, fry the chicken in two batches
• The oil might not completely cover the chicken—that’s okay
• Cook for 3 to 4 minutes
• Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes
• Total cook time is about 6 to 8 minutes
• Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain
• Repeat until all the chicken is cooked
• Simmer the chicken in the sauce: Once chicken is done, pour out hot oil and wipe pan clean
• Add a fresh tablespoon of oil along with chopped garlic and shallot
• Cook for a minute and then add the sauce
• Simmer the sauce until it starts to thicken
• Once the sauce is lightly bubbling, add fried chicken and toss together to coat
• The sauce should continue to thicken and stick to the chicken
• Let simmer for a minute or two more
• Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions
• Did you love this recipe? Let us know with a rating and review! LEFTOVERS! The orange chicken keeps well in the fridge for 5 days
• Reheat in a skillet with a splash of water over low heat
• Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together