The Homemade Orange Chicken My Family is ADDICTED to

By Chef Billy Parisi · 40 min

Ingredients

Instructions

1. In a medium bowl, combine the orange zest, orange juice, water, Shaoxing wine, rice vinegar, sugar, soy sauce, oyster sauce and the optional chili flakes. Set aside.
2. Cut the chicken into roughly 1-inch cubes and place in a large bowl.
3. Add the Shaoxing wine, sesame oil, water and eggs to the chicken and mix until thoroughly combined.
4. Mix in the cornstarch, flour, salt and white pepper until combined. The batter should be wet, like tempura batter.
5. Heat about 1 cup of cooking oil in a large wok or non-stick skillet over medium heat until it reaches 350°.
6. Add the battered chicken pieces a few at a time, leaving space between them so they don't clump.
7. Cook for 1 minute, then move the pieces with a slotted spoon and cook for a further 2 to 3 minutes, until lightly browned and cooked through.
8. Repeat in batches, draining the chicken on a plate lined with paper towels.
9. Once all the chicken is cooked, pour off all but about 1 tablespoon of oil. Over low to medium heat, stir-fry the garlic and ginger for 30 to 45 seconds, until fragrant.
10. Pour in the orange sauce and raise the heat to medium.
11. When the sauce starts to bubble gently, add the cornstarch slurry 1 to 2 teaspoons at a time until the sauce is silky and thick.
12. Add the fried chicken and toss until coated.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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