Chinese Orange Chicken

• Orange zest1 orange
• Orange juice1/4 cup
• Soy sauce1/4 cup
• Water1/4 cup
• Rice vinegar1/3 cup
• Cornstarch (for sauce)1 tbsp
• Sesame seed oil1 tbsp
• Sugar1/2 cup
• Chicken thighs, 1-inch cubes650g
• Eggs, large2
• Salt1 tsp
• Black pepper1/4 tsp
• Cornstarch (for coating)1/2 cup
• All purpose flour1/2 cup
• Vegetable oil (for frying)2 cups
• Garlic cloves, chopped2
• Shallots, chopped1
• Scallions, sliced; Sesame seeds; RiceFor serving

Steps · tap to check off

1. 1Whisk orange zest, juice, soy sauce, water, vinegar, 1 tbsp cornstarch, sesame oil, and sugar; set aside.
2. 2Beat eggs with salt and pepper; toss chicken cubes in the egg mixture to coat.
3. 3Whisk flour and 1/2 cup cornstarch in a bowl; dredge chicken in the flour mixture, shaking off excess.
4. 4Heat 2 cups oil to 350°F in a large skillet.
5. 5Fry chicken in two batches for 6–8 minutes total, flipping halfway, until golden and cooked through. 6:00
6. 6Drain chicken on paper towels and wipe the skillet clean.
7. 7Sauté garlic and shallot in 1 tbsp fresh oil for 1 minute; pour in sauce and simmer until thickened. 1:00
8. 8Toss chicken in the bubbling sauce for 2 minutes; serve over rice with scallions and sesame seeds. 2:00