Chinese Orange Chicken

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Make the orange sauce:.
2. 2WhiskWhisk together sauce ingredients in a medium bowl. Put to one side.
3. 3Prep the chicken:.
4. 4Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.
5. 5In a separate bowl, beat together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg tip into a colander and drain off, then move to cornstarch mixture and coat well.
6. 6FryFry the chicken:.
7. 7Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 180°C / 350°F. If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour.
8. 8If the oil is hot enough, it should fizzle immediately.
9. 9Once 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.
10. 10Flip the chicken pieces and cook until the chicken has no pink left in the middle, about 3 to 4 more minutes. Total cook time is about 6 to 8 minutes.
11. 11Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.
12. 12SimmerSimmer the chicken in the sauce:.
13. 13Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Let it cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.
14. 14Once 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 leave to simmer for a minute or two more.
15. 15ServeServe orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.
16. 16Did you love this recipe? Let us know with a rating and review!
17. 17LEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat.
18. 18Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together.