Chinese Style Chicken (Print)
This tangy, sweet, and spicy orange chicken combines crispy bites with mushrooms and bold flavors you’ll love.
# Ingredients:
01 -
SAUCE.
02 -
Fresh orange juice, 4 ounces.
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Zest from one orange, about 2 teaspoons.
04 -
2 tablespoons rice wine (Shaoxing).
05 -
Rice vinegar, 2 tablespoons.
06 -
Light brown sugar, 4 tablespoons.
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Soy sauce, 2 tablespoons.
08 -
Sesame oil, 1 tablespoon.
09 -
Optional: 1 tablespoon chili oil.
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Cornstarch, 1 tablespoon.
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CHICKEN.
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Neutral cooking oil, 2-3 tablespoons.
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1½ pounds boneless, skinless chicken thighs, diced.
14 -
Cornstarch, 3 tablespoons.
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Salt, ¾ teaspoon.
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White pepper, ¼ teaspoon.
17 -
AROMATICS.
18 -
Cooking oil, 2 teaspoons split into two uses.
19 -
Sliced shiitake mushrooms, 6 ounces.
20 -
Ginger, minced, 2 teaspoons.
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Garlic cloves, minced, 4 pieces.
22 -
Bird's eye chilies, minced, 2 or 3.
23 -
Minced scallions, 2 stalks.
24 -
FOR SERVING.
25 -
Toppings like scallion tops, crispy shallots, or sesame seeds.
26 -
Steamed white rice.
# Steps:
01 -
Stir together everything for the sauce until the cornstarch dissolves completely.
02 -
Coat chicken pieces in cornstarch and fry in a few batches until they're crispy and golden. Set aside.
03 -
Fry mushrooms in oil until they're slightly browned. Take them out.
04 -
Add garlic, ginger, chilies, and scallions to the oil and cook until the aroma is released.
05 -
Pour in your sauce, let it thicken, and toss the chicken and mushrooms back in to coat everything evenly.
# Notes:
01 -
Fry chicken in small batches so it browns properly.
02 -
If you like it spicier, add more chilies.
03 -
Chicken breasts also work, but don't overcook them.