Ingredients

The following ingredients have 8 Servings
  • 2 lb chicken thighs (boneless, skinless cut into bite size pieces)
  • 1 1/2 cup flour
  • 1 cup cornstarch
  • 1 tablespoon sea salt
  • 1 teaspoon white pepper
  • 1 egg
  • 1 1/2 cup water
  • 2 tablespoons olive oil (plus more for frying)
  • 2 tablespoon olive oil
  • 2 tablespoons garlic (finely chopped)
  • 1 teaspoon ginger (finely chopped)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup orange juice (freshly squeezed or store bought)
  • 1/2 cup white distilled vinegar
  • 4 tablespoons soy sauce
  • 4 tablespoons water (cold)
  • 4 tablespoons cornstarch

Instruction

  • In a mixing bowl, combine 1 1/2 cup of flour, 1 cup of cornstarch, 1 tablespoon of salt and 1 teaspoon of white pepper. Mix well.
  • Next add 1 egg, 1 1/2 cup of water and 2 tablespoons of olive oil. Whisk until everything is combined. Add & mix 2 lb of chicken thigh pieces and let sit for 15 minutes.
  • While chicken is resting, this is a perfect time to prepare all of orange chicken sauce ingredients. So everything will be ready to go when you will be making the sauce, cause it cooks quick.
  • Now, heat enough olive oil to cover chicken in a wok or heavy bottom skillet over medium/high heat. Cooking in batches, carefully add chicken pieces, be careful not too over crowd, and cook for 5-7 minutes or until chicken is cooked thru, stirring few times.
  • After, transfer chicken to a plate lined with paper towel. Repeat until you cook all of the chicken.