Ingredients
Equipment
Method
Step-by-Step Instructions for Hot Orange Chicken
- In a mixing bowl, combine the orange juice, soy sauce, sugar, rice vinegar, minced garlic, and grated ginger. Stir until the sugar dissolves.
- Cut the chicken into bite-sized pieces. Dredge in cornstarch, then dip in beaten eggs, ensuring a good coating.
- Heat the oil in a wok over medium-high heat. Once shimmering, add chicken pieces and fry for 4-5 minutes until golden brown.
- Drain excess oil, leaving about 1 tablespoon. Stir-fry dried chili peppers for about 30 seconds in the remaining oil.
- Return the fried chicken to the wok, add the orange sauce, and toss until well coated and heated through for 2-3 minutes.
- Serve immediately over rice or noodles, garnished with sesame seeds and chopped green onions.
Nutrition
Notes
For maximum crispiness, ensure the oil is hot enough before frying and avoid overcrowding the pan while cooking.