Orange Chicken Better Than Any Takeout

Serves 1
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Directions

  1. 1Combine cubed chicken thighs with cornstarch, flour, and a splash of soy sauce.
  2. 2Combine cubed chicken thighs with cornstarch, flour, and a splash of soy sauce.
  3. 3Combine cubed chicken thighs with cornstarch, flour, and a splash of soy sauce.
  4. 4Adjust the mixture with water until each piece of chicken is covered with a paste.
  5. 5Adjust the mixture with water until each piece of chicken is covered with a paste.
  6. 6Adjust the mixture with water until each piece of chicken is covered with a paste.
  7. 7Drop the coated chicken into oil set at 365 degrees Fahrenheit.
  8. 8Drop the coated chicken into oil set at 365 degrees Fahrenheit.
  9. 9Drop the coated chicken into oil set at 365 degrees Fahrenheit.
  10. 10After a few minutes, pull the chicken out and allow it to rest.
  11. 11After a few minutes, pull the chicken out and allow it to rest.
  12. 12After a few minutes, pull the chicken out and allow it to rest.
  13. 13Return the chicken to the oil for another minute to get extra golden.
  14. 14Return the chicken to the oil for another minute to get extra golden.
  15. 15Return the chicken to the oil for another minute to get extra golden.
  16. 16Place the fried chicken onto a wired rack and add a little salt.
  17. 17Place the fried chicken onto a wired rack and add a little salt.
  18. 18Place the fried chicken onto a wired rack and add a little salt.
  19. 19For the sauce, melt butter in a pan.
  20. 20For the sauce, melt butter in a pan.
  21. 21For the sauce, melt butter in a pan.
  22. 22Add fresh garlic and toast chili flakes until the air smells fragrant.
  23. 23Add fresh garlic and toast chili flakes until the air smells fragrant.
  24. 24Add fresh garlic and toast chili flakes until the air smells fragrant.
  25. 25Go in with sweet chili sauce, soy sauce, rice vinegar, and lots of orange juice.
  26. 26Go in with sweet chili sauce, soy sauce, rice vinegar, and lots of orange juice.
  27. 27Go in with sweet chili sauce, soy sauce, rice vinegar, and lots of orange juice.
  28. 28Once the sauce bubbles, drop it to a simmer and let it reduce for a few minutes.
  29. 29Once the sauce bubbles, drop it to a simmer and let it reduce for a few minutes.
  30. 30Once the sauce bubbles, drop it to a simmer and let it reduce for a few minutes.
  31. 31Add a little brown sugar to the sauce.
  32. 32Add a little brown sugar to the sauce.
  33. 33Add a little brown sugar to the sauce.
  34. 34Thicken the sauce with a cornstarch slurry.
  35. 35Thicken the sauce with a cornstarch slurry.
  36. 36Thicken the sauce with a cornstarch slurry.
  37. 37Toss in the beautiful chicken, ensuring every crevice is covered with the glaze.
  38. 38Toss in the beautiful chicken, ensuring every crevice is covered with the glaze.
  39. 39Toss in the beautiful chicken, ensuring every crevice is covered with the glaze.
  40. 40Finish the orange chicken with a little bit of sesame seeds.
  41. 41Finish the orange chicken with a little bit of sesame seeds.
  42. 42Finish the orange chicken with a little bit of sesame seeds.
  43. 43To make the noodles, throw some cooked lo mein into a hot wok.
  44. 44To make the noodles, throw some cooked lo mein into a hot wok.
  45. 45To make the noodles, throw some cooked lo mein into a hot wok.
  46. 46Add sesame seed oil, soy sauce, oyster sauce, a little bit of rice vinegar, and water to the noodles.
  47. 47Add sesame seed oil, soy sauce, oyster sauce, a little bit of rice vinegar, and water to the noodles.
  48. 48Add sesame seed oil, soy sauce, oyster sauce, a little bit of rice vinegar, and water to the noodles.
  49. 49Finish the noodles with a little sesame seeds.
  50. 50Finish the noodles with a little sesame seeds.
  51. 51Finish the noodles with a little sesame seeds.

Ingredients

  • 2 lbs cubed chicken thighs
  • 2 lbs cubed chicken thighs
  • 2 lbs cubed chicken thighs
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 2 tosp soy sauce
  • 2 tosp soy sauce
  • 2 tosp soy sauce
  • 0.33 cup water
  • 0.33 cup water
  • 0.33 cup water
  • 3 tbsp butter
  • 3 tbsp butter
  • 3 tbsp butter
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 1 tsp chili flakes
  • 1 tsp chili flakes
  • 1 tsp chili flakes
  • 0.25 cup sweet chili sauce
  • 0.25 cup sweet chili sauce
  • 0.25 cup sweet chili sauce
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.25 cup rice vinegar
  • 0.25 cup rice vinegar
  • 0.25 cup rice vinegar
  • 1.5 cup orange juice
  • 1.5 cup orange juice
  • 1.5 cup orange juice
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 2 tsp cornstarch
  • 2 tsp cornstarch
  • 2 tsp cornstarch
  • 2 tsp water
  • 2 tsp water
  • 2 tsp water
  • 80 oz cooked lo mein
  • 80 oz cooked lo mein
  • 80 oz cooked lo mein
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame seed oil
  • 1 tsp sesame seed oil
  • 1 tsp sesame seed oil
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

wired rackhot wok

Tips

  • A little salt makes the fried chicken perfect.
  • The glaze will continue thickening as it cools.