Name: Chinese Orange Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 600g/1.2 lb boneless skinless chicken thighs or breast (, cut into 2.5cm / 1" pieces); 2 tbsp light soy sauce (, or all-purpose soy (not dark soy - Note 1)); 1/2 tsp finely grated ginger (, optional); 1/8 tsp white pepper ((substitute black pepper)); 2 tbsp cornflour / cornstarch (- for mixing); 3/4 cup cornflour / cornstarch (- for crispy coating); 3/4 - 1 cup vegetable oil (, or other plain oil (1/2 cm / 0.2" depth)); 2 tsp orange zest (, from 1 orange); 1 cup orange juice (, either squeeze oranges or use fresh bottled OJ (or use the orange then top up with bottle)); 1 1/2 tbsp cornflour / cornstarch; 2 tbsp Chinese cooking wine (/Shaoxing wine (Note 2)); 2 tbsp rice vinegar ((substitute white vinegar)); 1/3 cup + 2 tbsp white sugar; 2 tbsp light soy sauce ( or all-purpose soy sauce (not dark soy - Note 1)); 1/4 tsp cooking salt / kosher salt ((halve for table salt, double for flakes)); 1 tsp ginger (, finely grated); 2 garlic cloves (, finely minced with a knife); White rice (, or other plain rice of choice); 1 green onion (, finely sliced - optional garnish); White sesame seeds - optional garnish

Chinese Orange Chicken | Parsely