Emulsifier Free Orange Chicken

Total time1 hr

Prep time20 min

Cook time25 min

4.9

(25)

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Ingredients

4 servings

For the chicken

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
½ cup cornstarch
¼ cup all-purpose flour
1 tsp baking powder
½ tsp kosher salt
¼ tsp black pepper
3–4 tbsp cold water
⅓ cup vegetable oil, for frying

For the sauce

¾ cup fresh orange juice (from about 3 oranges)
1 tbsp orange zest
3 tbsp soy sauce
3 tbsp granulated sugar
2 tbsp rice vinegar
1 tbsp sesame oil
2 tsp fresh ginger, finely grated
2 cloves garlic, minced
½ tsp red pepper flakes
1 tbsp cornstarch
2 tbsp water

For serving

2 green onions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
Pat the chicken pieces dry with paper towels and set aside. In a large bowl, whisk together the cornstarch, flour, baking powder, salt, and pepper. Add 3 tablespoons of cold water and stir until a thick, shaggy batter forms — it should cling to the chicken without dripping off. Add the remaining tablespoon of water only if the batter seems too thick to coat. Add the chicken pieces and toss until every piece is evenly coated.
2
Set a wire rack over a baking sheet. Heat the vegetable oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Working in two batches to avoid crowding, add the coated chicken pieces in a single layer and cook for 4–5 minutes per side, turning once, until deep golden brown and cooked through to 165°F (74°C) at the center. Transfer the cooked chicken to the wire rack and repeat with the remaining pieces.

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