2poundsboneless, skinless chicken thighscut into chunks
1teaspoontoasted sesame oil
½teaspoonsea salt
¼teaspoonwhite pepper
½cupcornstarchfor dredging
1 ½cupscanola, vegetable, or safflower oilfor frying
For the Orange Sauce
½cupfresh orange juice
½cupchicken stock
2Tablespoonsrice wine vinegaror substitute apple cider or white wine vinegar
3Tablespoonssoy sauce
4Tablespoonsbrown sugar
½teaspoongrated, fresh ginger
2clovesfresh garlicminced
½teaspoonred chili flakesmore or less depending on desired heat level
3Tablespoonscornstarchmixed with 2 Tablespoons water
2Tablespoonschopped green onions
Instructions
Toss the chicken with sesame oil in a large bowl. Sprinkle with white pepper and salt, and stir to combine. Set aside to marinate for 20 minutes.
Place 1/2 cup of cornstarch in a bowl, set aside. Heat oil to 350 degrees in a wok or large frying pan.
Dredge the chicken* in the cornstarch and carefully drop into the hot oil in batches so you don’t overcrowd the chicken.
Fry until golden. Scoop out the chicken and drain on a paper towel lined baking sheet. Continue frying and draining the remaining chicken.
Carefully pour out the oil {I use a Pyrex measuring cut}. Wipe out any stuck on bits with a paper towel.
Add the garlic to the remaining oil and fry for one minute. Pour in the orange sauce and bring to a simmer.
Add the cornstarch mixture stirring constantly until it starts to thicken. Add the chicken and green onions to the sauce, and toss to combine.
Serve with fried or steamed rice.
Notes
*I tossed all of the chicken into the cornstarch and tossed to coat rather than dredging each individual chunk.
I used 1/4 teaspoon of red chili flakes {because I am a wuss} and it wasn’t’ spicy at all! I wrote the recipe using 1/2 a teaspoon because that would be a more appropriate amount, but use your own discretion.
I pour the hot oil into a Pyrex Measuring Cup because they do not break. Set it on the towel lined baking sheet to catch any spills and to avoid direct contact with your counter tops.
This is my favorite Spider Strainer that I have been using to make Chinese food for over 30 years. Shhhh, don’t tell my mom I took it when I moved out!