Alexandra Hill

orange chicken

Alexandra Hill
orange chicken
 

After you make this, you’re going to be like takeout WHO!? The crunchiest, sauciest orange chicken ever!

I saw this on the food network and added my own spin to the sauce to get it as close to my takeout tastebuds and it was delish!

Ingredients (Serves 2-3)

  • 1/2 lb boneless skinless chicken thighs, cut up into bite size pieces

  • Kosher salt to taste

  • 1 cup rice flour & a teaspoon reserved (you can find this in the international aisle of your local grocery store)

  • 1 teaspoon kosher salt

  • 1 cup water

    Orange Chicken Sauce

  • 1/2 cup orange juice, no pulp

  • 1, 10 ozcan apricot jam or orange marmalade

  • 1 cup sweet chili sauce

  • 2 tablespoons hoisin sauce

  • 1 tablespoon or more sriracha

  • 2 teaspoons rice vinegar

  • 1 tablespoon soy sauce

  • kosher salt, to taste

  • 1 teaspoon cornstarch & a splash of water mixed together to make a slurry

  • Vegetable or canola oil to fry, about 1 QT for a deep fry

    Directions

  • To make the sauce, combine all ingredients in a sauce pan on medium heat and whisk together until it starts to simmer & well combined.

  • Taste to adjust seasoning, you may need to season with some kosher salt.

  • Add the cornstarch slurry so the sauce can thicken up. Once it is done to your desired thickness, turn off heat and set aside.

  • Cut the chicken thighs into bite size pieces, removing any fat.

  • Season generously with salt & sprinkle with some rice flour. Let it marinate for at least two hours.

  • Combine 1 cup of rice flour, kosher salt & 1 cup of water and whisk together. Note you may need more flour water depending. You are looking for the consistency of pancake batter.

  • Add chicken thighs to the batter and be sure they are fully submerged in the batter.

  • Pre-heat oil on medium/medium high heat to 350 degrees in a deep pot. These need to be fully submerged in oil.

  • With a large slotted spoon, scoop out the chicken and let some of the batter fall off. You want some of the batter to fall off so when you drop them in the oil the chicken doesn’t stick together. You need to watch the chicken and break some up if they stick together.

  • Fry for about 6 minutes until golden brown, you may need to turn them over depending how deep your pot is.

  • When done, transfer to a paper towel to drain off excess oil

  • Toss the golden brown chicken in the orange chicken sauce!

  • Serve over rice & enjoy!