Hot Orange Chicken (Print Version)

# Ingredients:

→ For the Crispy Chicken

01 - 2 pounds boneless, skinless chicken (breasts or thighs work great), cut into bite-sized chunks
02 - 1 cup cornstarch
03 - 1/2 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons canola or vegetable oil, plus extra for frying
06 - 1 teaspoon salt
07 - 1/2 teaspoon white pepper

→ For the Zesty Orange Sauce

08 - 1 cup fresh orange juice
09 - Zest from 1 whole orange
10 - 3 tablespoons soy sauce
11 - 4 tablespoons rice wine vinegar
12 - 1/2 cup brown sugar, packed
13 - 2 teaspoons toasted sesame oil
14 - 1 tablespoon cornstarch
15 - 1 tablespoon sliced green onions, plus extra for garnish

→ For the Spicy Stir-Fry

16 - 2 tablespoons canola or vegetable oil
17 - 1/2 cup dried whole red chili peppers (adjust to your heat preference)
18 - 6 teaspoons red pepper flakes (feel free to use less if you want it milder)
19 - 1 tablespoon sesame oil
20 - 2 cloves garlic, minced or finely chopped
21 - 1 tablespoon freshly grated ginger (optional but adds amazing flavor)

# Instructions:

01 - Grab a medium bowl and whisk together your orange juice, orange zest, soy sauce, rice wine vinegar, brown sugar, sesame oil, cornstarch, and sliced green onions until well combined. This sauce is the star of the show! Set it aside for now - we'll come back to it later when everything comes together.
02 - In a shallow dish (a pie plate works perfectly), mix together the cornstarch, flour, salt, and white pepper until well combined. In another bowl, whisk your eggs with 2 tablespoons of oil until they're well blended and starting to look a bit creamy. This oil-egg combo is a restaurant secret that helps the coating stick beautifully!
03 - Pour about 2 inches of oil into a heavy-bottomed pan, wok, or deep skillet. Heat it to 375°F - if you have a thermometer, use it! If not, you can test by dropping a tiny bit of batter in - it should sizzle immediately and float to the top. Keep an eye on your oil temperature throughout frying - too hot and your chicken will burn, too cool and it'll be soggy.
04 - While your oil is heating up, start coating your chicken pieces. Work in batches so you don't overcrowd. First, dip the chicken chunks into the egg mixture, making sure they're fully coated. Then toss them in the flour-cornstarch mixture, pressing gently to make sure every bit gets covered. Shake off any excess coating - you want it crispy, not cakey!
05 - Carefully lower your coated chicken pieces into the hot oil, working in small batches so you don't crowd the pan (which would lower the oil temperature and give you soggy chicken!). Fry for about 3 minutes until golden brown and cooked through. Using a slotted spoon, transfer the chicken to a wire rack set over paper towels - this keeps it crispy while it drains.
06 - Once all your chicken is fried, it's time for the spicy part! Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add those dried chilies and red pepper flakes, giving them a quick 15-second stir to wake up their flavors - your kitchen will smell amazing! Be careful not to burn them or you'll be coughing from the heat!
07 - Toss in your minced garlic (and grated ginger if you're using it) along with a splash of sesame oil. Stir constantly for about 15 seconds until everything smells incredibly fragrant but isn't browning. These flavors infuse the oil and create that authentic taste you're craving.
08 - Give your sauce a quick stir (the cornstarch might have settled), then pour it into your hot wok. Watch as it starts to bubble around the edges and thicken up - this should take about 2 minutes. Keep stirring to prevent any lumps. When it's glossy and has thickened enough to coat the back of a spoon, gently add in your crispy chicken pieces.
09 - Toss everything together for about a minute, making sure every piece of chicken gets a good coating of that spicy-sweet orange sauce. You want the chicken to warm back up but stay crispy! Pile it over steamed rice, scatter some sliced green onions on top for color and freshness, and dig in while it's hot! The combination of spicy, sweet, tangy and crispy is absolutely addictive.

# Notes:

01 - This spicy version of orange chicken packs real heat! If you're sensitive to spice, start with just 1-2 teaspoons of red pepper flakes and fewer dried chilies.
02 - For an authentic touch, try to find Sichuan dried chilies at an Asian market - they have a distinct flavor that's different from regular dried chilies.
03 - The chicken stays crispier if you toss it with the sauce right before serving rather than letting it sit in the sauce.
04 - Leftovers can be stored in the fridge for up to 3 days, though the chicken won't stay as crispy when reheated.

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