Sweet and Sour Orange Chicken

Ingredients

• 500 g Chicken thigh (Cut into small boneless pieces; the recipe specifies chicken thigh.)
• 0.5 cup Cornstarch for the marinade
• 2 tbsp Wheat flour
• 0.5 tsp Ground white pepper
• 2 tbsp Sillao or soy sauce (For the marinade.)
• 1 tbsp Sesame oil (For the marinade.)
• 1 Egg white
• 0.333 cup Water for the marinade (Approximately; add as much as needed to form a mixture that coats the chicken.)
• Vegetable oil for frying (Enough for frying at 180 °C; the author does not specify an amount.)
• 0.75 cup Orange juice (Alternative: 1 orange for juicing plus 60 ml mandarin juice.)
• 4 tbsp Sugar (The recipe specifies 3 to 5 tablespoons; use more or less according to the desired sweetness.)
• 1 tbsp Sillao or soy sauce (For the sauce.)
• 1 tbsp Rice vinegar
• 1 tsp Garlic (Minced or grated.)
• 1 tsp Fresh ginger (The recipe calls it kion; minced or grated.)
• 1 tbsp Cornstarch for thickening (Dissolved in a little water before adding it.)
• Water for dissolving the cornstarch (The recipe says to add water but does not specify an amount; use enough to dissolve the cornstarch.)
• Sesame seeds for serving (To taste.)
• Green onion (Chopped, for serving; amount to taste.)
• Cooked rice (For serving; amount to taste.)

Steps

1. 1

   Cut the chicken thigh into small, uniform pieces. Pat them dry with paper towels so the marinade adheres better and the chicken becomes crispier when fried.

2. 2

   In a large bowl, mix the cornstarch, flour, and white pepper.

3. 3

   Add the sillao, sesame oil, and egg white. Gradually incorporate approximately one-third cup of water, mixing until you obtain a thick, uniform batter that coats the chicken pieces.

4. 4

   Add the chicken to the mixture and stir until each piece is completely coated. Let it rest for a few minutes while you heat the oil.

5. 5

   Heat enough vegetable oil in a pot or deep skillet to reach 180 °C. Work carefully and do not overcrowd the vessel to prevent the temperature from dropping.

6. 6

   Fry the chicken at 180 °C for 8 to 10 minutes, turning it if necessary, until golden, crispy, and completely cooked in the center. Transfer it to a rack or a plate lined with paper towels.

7. 7

   While the chicken drains, place the orange juice, sugar, sillao, rice vinegar, garlic, and ginger in a large skillet. Stir and heat over medium heat until well combined and fragrant.

8. 8

   Dissolve the tablespoon of cornstarch in a little cold water, ensuring there are no lumps.

9. 9

   Add the cornstarch mixture to the skillet with the sauce and stir continuously until it thickens and becomes glossy, approximately 1 to 2 minutes.

10. 10

    Add the fried chicken to the sauce and stir carefully until all the pieces are coated. Cook briefly, just until the chicken is well glazed and the sauce adheres to the surface.

11. 11

    Serve immediately with rice and finish with sesame seeds and chopped green onion.

Notes

The recipe yields 2 to 4 servings. For the juice alternative, use 1 orange for juicing plus 60 ml mandarin juice. The amount of sugar can be adjusted between 3 and 5 tablespoons according to the sweetness of the oranges. The recipe does not specify the amount of oil for frying or water for dissolving the cornstarch.

Nutrition per serving

• main course
• Chinese-American food
• fried
• sweet and sour
• with chicken
• with rice
• Asian food