Ingredients
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2 cups flour
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1/2 cup cornstarch
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2 teaspoons salt
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1/2 teaspoon white pepper
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1 large egg
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1 cup water
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2 tablespoons peanut or canola oil, divided
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2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
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2 cups peanut oil, or as needed, for frying
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1 tablespoon sesame oil, divided
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1/4 teaspoon crushed red pepper
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2 teaspoons minced ginger
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2 teaspoons minced garlic
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1/4 cup brown sugar
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1/4 cup fresh orange juice
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1/4 cup white vinegar
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2 tablespoons soy sauce
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2 tablespoons cornstarch
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3 cups cooked rice, or as needed
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sliced green onions for garnish
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sesame seeds for garnish (optional)
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1 teaspoon orange zest
Directions
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Whisk together flour, cornstarch, salt, and white pepper in a large bowl. Add egg, water, and 1 1/2 tablespoons oil and stir to combine (mixture will be like a sticky batter). Add chicken pieces to batter and toss well to coat. Let chicken stand in refrigerator while oil heats.
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Pour oil into a deep saucepan filled about 2 inches deep. Heat oil to 375 degrees C (190 degrees F).
Meanwhile, for the sauce heat remaining oil and 2 teaspoons sesame oil in a large skillet over medium-high heat. Add crushed red pepper, ginger, and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in brown sugar, orange juice, vinegar, and soy sauce and bring mixture to a boil, stirring often.
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Combine 3 tablespoons cold water with cornstarch in a small bowl and stir until cornstarch is dissolved. Pour mixture into saucepan and stir to combine. Bring mixture to a boil and reduce to simmer, stirring constantly until sauce thickens. Turn heat off and keep warm while chicken is cooking.
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Working in batches, add coated chicken pieces carefully to the hot oil. Oil temperature will reduce when food is added. Cook chicken at 350 degrees F (175 degrees C), stirring occasionally, until golden brown and crispy, 5 to 6 minutes. Remove chicken with a slotted spoon and drain on a wire rack set over paper towels. Bring oil temperature back up to 365 to 375 degrees F (185 to 190 degrees C) and repeat process with remaining chicken.
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Return sauce mixture to medium heat, add more water if necessary if sauce thickens too much. Once hot, add in cooked chicken pieces and toss well to coat. Stir in remaining sesame oil and orange zest and serve over hot cooked rice. Garnish with green onions and sesame seeds if desired.
Dotdash Meredith Video Studios
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Dotdash Meredith Video Studios
Nutrition Facts (per serving)
| 545 | Calories |
| 20g | Fat |
| 57g | Carbs |
| 34g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 to 8 | |
| Calories 545 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 5g | 23% |
| Cholesterol 162mg | 54% |
| Sodium 963mg | 42% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 1g | 5% |
| Total Sugars 6g | |
| Protein 34g | 67% |
| Vitamin C 5mg | 5% |
| Calcium 38mg | 3% |
| Iron 4mg | 20% |
| Potassium 420mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
