Hunan Orange Chicken

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 3 tbsp cornstarch
• ½ tsp salt
• ¼ tsp white pepper
• 3 tbsp vegetable oil
• ½ cup fresh orange juice
• 1 tbsp orange zest
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 4 whole dried red chilies
• 1 tsp Hunan peppers or Sichuan peppercorns
• 4 cloves garlic cloves minced
• 1 tbsp ginger minced
• ¼ cup chicken stock
• 1.5 tsp cornstarch
• ½ tsp sesame oil
• 2 stalks scallions sliced
• 1 tbsp sesame seeds

Instructions

1. 1

   Cut chicken thighs into 1-inch cubes. Pat dry with paper towels.

2. 2

   In a bowl, toss chicken with 3 tbsp cornstarch, salt, and white pepper until evenly coated.

3. 3

   In a small bowl, whisk together orange juice, soy sauce, rice vinegar, sugar, stock, 1.5 tsp cornstarch, and sesame oil. Set sauce mixture aside.

4. 4

   Heat 3 tbsp vegetable oil in a 12-inch skillet over medium-high heat until shimmering.

5. 5

   Working in batches, fry chicken pieces 3-4 minutes per side until golden and cooked through (165°F internal temp). Transfer to a plate.

6. 6

   In the same skillet, reduce heat to medium. Add dried chilies and Hunan peppers; toast for 30 seconds until fragrant.

7. 7

   Add minced garlic and ginger; stir-fry for 30 seconds until aromatic.

8. 8

   Pour in the sauce mixture and stir constantly for 2-3 minutes until thickened and glossy.

9. 9

   Return chicken to the skillet and toss to coat evenly with sauce. Cook for 1 minute.

10. 10

    Transfer to a serving plate and garnish with sliced scallions and sesame seeds. Serve over steamed rice.

Tools you’ll need

• 12-inch skillet
• cutting board
• chef's knife
• paper towels
• small mixing bowl
• whisk
• measuring spoons
• tongs
• meat thermometer
• wooden spoon

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