Homemade Orange Chicken

Ingredients

• 600 g chicken thighs, sliced against the grain
• ¾–1 tsp chicken bouillon powder
• 1 tsp MSG
• 1 tsp sesame oil (marinade)
• 1 tsp Shaoxing cooking wine (marinade)
• 1 tbsp neutral cooking oil (marinade)
• 2 tbsp water (marinade)
• 2 tbsp cornstarch (marinade)
• 1 cup self-raising flour
• ½ cup corn flour
• 1 cup cold water
• 2 tbsp oil, for stir-frying
• 4 cloves garlic, minced
• 1-inch knob ginger, minced
• 10 dried chilies
• 1 tsp chili flakes
• 1 cup fresh orange juice
• 2 tbsp sugar
• 2 tbsp rice vinegar or white vinegar
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 1–2 tsp Shaoxing wine (splash)
• 1 tbsp potato starch mixed with 2 tbsp water (slurry)
• Steamed rice, spring onions, and sesame seeds, to serve

Instructions

1. 

   1

   Marinate the chicken. In a bowl, combine the chicken with the marinade ingredients and let it sit for at least 20 minutes.

2. 

   2

   Make the batter. Whisk together the self-raising flour, corn flour, and cold water until smooth.

3. 

   3

   Fry until crispy. Heat oil to 350°F and fry the marinated chicken in batches for 6–7 minutes, until golden brown and crisp.

4. 

   4

   Cook the orange sauce. In a separate pan, sauté the garlic and ginger, then add the orange juice, soy sauce, sugar, rice vinegar, Shaoxing wine, chili flakes, and slurry.

5. 

   5

   Coat the chicken. Toss the fried chicken in the orange sauce until fully coated and simmer briefly.

6. 

   6

   Serve and garnish. Serve over steamed rice with spring onions and sesame seeds.