Spicy Orange Chicken
- Ready In:
- 45mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 680.38 g boneless chicken thighs or 680.38 g skinless chicken thighs
- 1 egg
- 236.59 ml cornstarch
- 118.29 ml flour
- 2.46 ml cayenne pepper
- 1 green pepper
- 1 yellow pepper
- 1 red pepper
- 1 small yellow onion
- peanut oil (for cooking)
-
Sauce
- 14.79 ml cornstarch
- 59.14 ml rice vinegar
- 59.14 ml sherry wine or 59.14 ml rice wine
- 78.78 ml sugar
- 118.29 ml low sodium soy sauce
- 1 orange, juice and zest of
- 4.92 ml red pepper flakes
- 2 garlic cloves, minced
- 7 pepper, pods
- 2.46 ml cayenne pepper
directions
- Cut veggies into chunks and minces garlic. Set aside for later.
- Combine all the sauce ingredients into a bowl and whisk together. Set aside. (I recommend doing this ahead of time so the flavors can get happy together).
- Dice chicken into manageable chunks; about 1/4-1/2 inch pieces.
- Beat the egg and add cayenne pepper. Combine chicken into the egg mixture. Combine flour and corn starch in a ziplock bag, add the chicken pieces from the egg mixture into the bag. Close and shake. Shake off excess flour for the cooking process.
- Begin cooking chicken in a wok with about 2 inches of peanut oil in it. The oil should be 375-400 degrees. Work in small batches. Don't overload the wok.
- Once all the chicken is cooked, reserve only about 3 tablespoons of the oil in the bottom of the wok. Crank the heat up high and add your chicken back into the wok. Cook until all the pieces get a nice golden brown. You can add your veggies during this process.
- Once your veggies are cooked the way you like them add the sauce mixture and stir constantly. Saute for 3 minutes or so, allowing the sauce to thicken.
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