Chicken Thigh Orange Chicken
Orange chicken is one of the top selling American-Chinese dishes for a reason. Anytime it is around I can’t stop eating it. This version doesn’t require you to bread and fry the chicken which makes it much more achievable on any night you want to make it.
Ingredients
ORANGE CHICKEN AND BROCCOLI:
- 450 g chicken thighs, cut to 1" cubes
- 5 g kosher salt
- 250 g broccoli, cut to 1½" florets
SAUCE:
- 125 g chicken stock
- 50 g soy sauce
- 75 g mirin
- 50 g sugar
- 10 g sesame oil
- 15 g garlic paste, sub grated or finely minced
- 15 g ginger paste, sub grated or finely minced
- 1 orange zested
- 75-85 g orange juice
- 10 g cornstarch
- 25 g rice vinegar
Instructions
- Salt the chicken with 5g of salt. Set the chicken aside and let cure until it is time to cook.
- Combine the sauce ingredients in a mixing bowl and stir to combine. Set aside.
- Heat a wok over medium-high heat and add in about 2 tbsp of oil. Toss in the broccoli along with a pinch of salt and stir-fry for about 2 minutes. Remove the broccoli from the wok and set aside.
- If needed, wipe out any debris from the wok and return to medium-high heat. Add the chicken to the wok and spread it out into a single layer. let the chicken sit undisturbed for 2-3 minutes, until the edges are beginning to brown. Stir and break up the chicken and stir-fry for an additional 3 minutes.
- Stir in the scallions and cook for 1 minutes.
- Pour the sauce around the edges of the chicken in the wok. Bring to a boil until thick/sticky. This will take about 2-3 minutes.
- Add the broccoli back into the wok and toss to coat.
- Serve over rice and garnish with sesame seeds.
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