Amazing Sticky Orange Chicken

Time :35

Yield :4 servings

Recipe Background

Duplication is the absolute best form of flattery (or so we say), and we're here to flatter all those who know great taste. Amazing Sticky Orange Chicken is your guilty-pleasure, copycat-takeout recipe that you can make at home. Simple and so delicious, fresh-from-the-market chicken breasts are cut into generous pieces, fried, then tossed in a sweet-n-spicy citrus sauce for that shame-free freshness you can't get any place else. Forego the fortune cookies, your lucky day begins the minute Amazing Sticky Orange Chicken hits your skillet. Flattery (and amazing taste) will get you everywhere!

Ingredients

2 large eggs
1/4 cup all-purpose flour
1/2 cup plus 1 tablespoon cornstarch divided
kosher salt to taste
freshly ground black pepper to taste
2 pounds chicken breasts boneless and skinless, cut into 1-inch pieces
1 tablespoon canola oil plus more, to taste
2 cloves garlic finely chopped
1/2 teaspoon fresh ginger peeled and finely chopped
1/2 teaspoon crushed red pepper flakes
2/3 cup orange juice freshly squeezed
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons sweet chili sauce
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1/2 lemon juiced
2 tablespoons water
white rice to taste, cooked and warm, for serving
2 scallions thinly sliced, for garnish

Directions

In a medium shallow bowl, add the eggs and beat to combine.
In a second medium shallow bowl, add the flour, 1/2 cup of the cornstarch, the salt, and the black pepper and whisk to combine.
Add the chicken pieces to the egg mixture and turn to coat. Then, place them in the flour mixture and toss to coat.
Tap off the excess flour mixture from the chicken pieces and put them on a plate.
In a large, deep skillet, add the extra canola oil until it reaches 1/4-inch in depth, then heat until it is shimmering.
Add the coated chicken pieces, in batches, to the heated oil and fry until the largest piece reaches an internal temperature of 165 degrees F, they're golden-brown, crispy, and the juices run clear, about 4-5 minutes.
Place the cooked chicken pieces on a paper-towel-lined plate and let them drain.
In a medium saucepan over medium heat, add the remaining 1 tablespoon of the canola oil.
Add the garlic, the ginger, and the red pepper flakes to the heated oil and cook, stirring constantly, until the mixture is fragrant, about 2 minutes.
Add the orange juice, the hoisin sauce, the soy sauce, the sweet chili sauce, the apple cider vinegar, the brown sugar, and the lemon juice and bring it to a simmer, whisking constantly.
In a small bowl, add the remaining cornstarch and the water and whisk to combine.
Slowly add the slurry mixture to the sauce and whisk to combine. Simmer, stirring occasionally, until the sauce is syrupy, about 5 minutes.
In a large bowl, add the cooked chicken pieces and the sauce and toss to combine.
Serve the orange chicken with the rice and garnished with the scallions.