Hunan Orange Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• ¼ cup cornstarch
• 1 whole orange (zested + juiced)
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1.5 tbsp honey
• 4 whole dried red chilies (whole)
• 1 tsp Sichuan peppercorns
• 3 cloves garlic (minced)

Instructions

1. 1

   Cut chicken into 1.5-inch chunks. Pat dry with paper towels.

2. 2

   Toss chicken with cornstarch, salt, and pepper until fully coated.

3. 3

   Combine orange juice, soy sauce, vinegar, honey, and orange zest in a small bowl.

4. 4

   Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.

5. 5

   Working in batches, pan-fry chicken until golden brown and crispy, 3-4 min per batch. Transfer to a plate.

6. 6

   Reduce heat to medium. Add dried chilies and Sichuan peppercorns to the skillet; toast for 30 seconds until fragrant.

7. 7

   Add minced garlic to the skillet and stir for 20 seconds until fragrant.

8. 8

   Pour sauce into the skillet. Bring to a gentle simmer and cook for 1 minute until slightly thickened.

9. 9

   Return chicken to the skillet and toss to coat evenly. Stir for 2 minutes until sauce clings to chicken.

10. 10

    Serve immediately over steamed rice. Discard whole chilies and peppercorns before eating if desired.

Tools you’ll need

• large skillet (12-inch)
• small mixing bowl
• chef's knife
• paper towels
• wooden spoon

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