Spicy Orange Chicken

  

The recipe that follows for orange chicken is in the middle of the two. It's not nearly as sweet as classic orange chicken, but it's also not as hot and sour as tangerine chicken. I lightly cover bite-sized chunks of boneless, skinless chicken in cornstarch and pan-fry them in oil instead of battering and deep-frying them. There isn't much crunchiness—just a tiny bit.

 

4 ounces fresh squeezed orange juice

2 teaspoons orange zest

2 tablespoons Shaoxing wine

 

2 tablespoons rice vinegar

4 tablespoons light brown sugar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon chili oil, optional

1 tablespoon cornstarch

Chicken:

2 –3 tablespoons neutral oil

1½ pounds boneless, skinless chicken thighs, cut into bite-sized cubes

 

3 tablespoons cornstarch

¾ teaspoon salt

¼ teaspoon white pepper

Aromatics:

2 teaspoons neutral oil, as needed, divided

6 ounces shiitake mushrooms, caps sliced and stems discarded

2 teaspoons freshly minced ginger

4 cloves garlic, peeled and minced

2–3 bird’s eye chilies, trimmed and minced

 

2 scallions, minced

For serving:

Sliced scallion greens, crispy shallots, or sesame seeds

Cooked white rice

 

Get all of the fresh ingredients ready and prepared before you start.

Get the sauce ready:

 

In a dish, combine all the sauce ingredients and whisk until the cornstarch is well mixed into the liquid and no lumps are visible. Put aside.

Set a skillet over medium heat on the stovetop. While you're preparing the chicken, add the neutral oil and let it get heated.

Place the chopped chicken in a bowl and add white pepper and salt to taste. Using a wooden spoon or rubber spatula, evenly distribute the cornstarch over the chicken and toss to cover it thoroughly. Set the skillet's heat to medium-high. Make sure the chicken isn't packed when you place a batch of it in an even layer on the skillet once the oil is heated and shimmering. Cook for 4-6 minutes on each side, or until thoroughly cooked and golden brown. After transferring to a bowl, fry the chicken in batches until it is completely fried. To cook the mushrooms, add 1 teaspoon of neutral oil to the pot if it's dry. Add the mushrooms and sprinkle salt all over. Cook for 4 to 5 minutes, or until all over is light golden brown. Don't overcook the shiitakes because they dry out easily! Add them to the bowl containing the cooked chicken.

Heat the skillet's remaining teaspoon of oil before sautéing the aromatics. Add the minced scallions, ginger, garlic, and chili peppers. Simmer for one minute, or until aromatic. Prepare the sauce by adding it and heating it to a boil. Lower the heat to medium-low and stir often for 3-5 minutes, or until the sauce thickens significantly. Switch to low heat if it starts to stick.

Coat the chicken: Add the sauce to the cooked chicken and mushrooms, tossing to coat. After the chicken is thoroughly coated and the sauce has somewhat thickened, toss it for a further two to three minutes over low heat. If necessary, taste the sauce and adjust the seasonings. Switch off the heating source. Serve the prepared white rice with the chicken. Add sesame seeds, crispy shallots, or sliced scallions as garnish.