Chinese Orange Chicken 7 Secrets to Takeout Fakeaway

Instructions:

1. Combine marinade ingredients in a bowl, add chicken, toss to coat, and marinate in the fridge for at least 30 minutes.
2. Whisk together flour, cornstarch, baking powder, and salt in a shallow dish.
3. In a separate bowl, whisk together orange juice, rice vinegar, sugar, soy sauce, honey, orange zest, cornstarch, and red pepper flakes. Set aside. Mince garlic and ginger, keep separated for a later step.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat to 350°F (175°C). Use a thermometer to ensure accurate temperature.
5. Dredge each piece of marinated chicken in the flour mixture, ensuring it is fully coated.
6. Carefully add the coated chicken to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Internal temp 165F.
7. Remove the fried chicken with a slotted spoon and place it on a wire rack to drain excess oil.
8. Drain all but 1 tbsp of oil from the pan. Add garlic and ginger and saute 1 minute until fragrant.
9. Pour the orange sauce into the pan with the sauteed aromatics. Bring to a simmer, stirring constantly, until the sauce thickens (about 2-3 minutes).
10. Add the fried chicken to the pan with the orange sauce and toss to coat evenly. Garnish with sesame seeds and chopped green onions (optional). Serve immediately.