Spicy Orange Chicken

Submitted by pkhemmerich

"A sweet and spicy chinese inspired chicken dish. I can't get good Chinese food in my neighborhood, so I've been trying to make my own. This is a definite go to for me now."

 

• Ready In: 45mins
• Ingredients: 20
• Serves: 4-6

ingredients

• 1 1⁄2 lbs boneless chicken thighs or 1 1/2 lbs skinless chicken thighs
• 1 egg
• 1 cup cornstarch
• 1⁄2 cup flour
• 1⁄2 teaspoon cayenne pepper
• 1 green pepper
• 1 yellow pepper
• 1 red pepper
• 1 small yellow onion
• peanut oil (for cooking)

• Sauce

• 1 tablespoon cornstarch
• 1⁄4 cup rice vinegar
• 1⁄4 cup sherry wine or 1/4 cup rice wine
• 1⁄3 cup sugar
• 1⁄2 cup low sodium soy sauce
• 1 orange, juice and zest of
• 1 teaspoon red pepper flakes
• 2 garlic cloves, minced
• 7 pepper, pods
• 1⁄2 teaspoon cayenne pepper

directions

1. Cut veggies into chunks and minces garlic. Set aside for later.
2. 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).
3. Dice chicken into manageable chunks; about 1/4-1/2 inch pieces.
4. 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.
5. 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.
6. 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.
7. 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.