If you’re using fresh squeezed juice, consider adding a 2 strips of orange peel to the sauce. After simmering, take the pan off the heat then drop in the peel and let sit for 10 minutes then remove and discard the peel. A vegetable peeler is great for removing the peel from the orange; scrub the orange first to remove wax! If you want to follow the original recipe, use 2 pounds of chicken, 2 eggs, and 1 ½ cups of cornstarch. Keep everything else the same. See the Note for serving over broccoli. The recipe below was adapted from From Crook to Cook by Snoop Dogg (Chronicle Books, 2018).
Prep Time10 minutesmins
Cook Time30 minutesmins
Servings: 4
Ingredients
FOR THE ORANGE SAUCE:
¾cuporange juice
3tablespoonssoy sauce
1tablespoonssriracha
1tablespoonhoneyplus more as needed
1teaspoonsesame oil
½teaspoonred pepper flakes
FOR THE CHICKEN:
1large egg
¾cupcornstarch
1 ¼poundsboneless skinless chicken thighs or breastscut into 1-inch pieces
½cupcanola or other neutral oil
Salt
2tspsesame seedsfor garnish (optional)
1green oniongreen parts only, sliced, for garnish
Cooked white ricefor serving
Instructions
TO MAKE THE ORANGE SAUCE:
In a small saucepan over medium heat, whisk the orange juice, soy sauce, Sriracha, honey, sesame oil, and red pepper flakes. Bring to a sim¬mer and cook for 6 to 7 min¬utes until slightly thickened (it should lightly coat the back of a spoon). Remove from the heat and set aside, uncovered, for 5 minutes. Taste and if needed to balance flavors, stir in up to 1 ½ teaspoons honey. You should have about ⅔ cup.
TO MAKE THE CHICKEN:
In a large bowl, whisk the egg until blended. Place a large bowl next to the egg and put the cornstarch into it.
Add the chicken to the bowl with the beaten egg and toss to coat. Using a spider or large slotted spoon, lift the chicken from the egg and let any excess drip back into the bowl. Toss the chicken in the cornstarch to coat, shake off any excess cornstarch, and set aside.
Line a plate or baking sheet with two layers of paper towels and set aside. In a large (12-incskillet over medium-high heat, heat the canola oil. There should be plenty to cover the bottom completely.
When the skillet is hot, carefully add the chicken to the hot oil. Cook for 3 to 4 minutes on each side, or until golden and crispy. Transfer the chicken to the prepared plate and lightly season with salt. Drain any excess oil and wipe the pan with a paper towel.
Reheat the skillet over medium heat. Add the chicken, gently cook to reheat. Increase the heat to high, then pour ½ cup of orange sauce over the chicken. Stir to coat. Cook for 2 to 3 minutes to heat the sauce through, reduce it and let it adhere to the chicken. If you want more sauce for bigger flavor, add the rest. (If there’s leftover sauce, use it to season a broccoli stir-fry. See the Note.)
Transfer the chicken to a plate and garnish with sesame seeds and green onion. Serve with cooked white rice.
Notes
To serve the chicken over broccoli, cook about 3 cups of broccoli florets (cut into bite-size pieces). Use a pot of boiling water and let the broccoli cook for about 30 seconds, until tender crisp. Let drain well. Before reheat the chicken, heat the skillet over high heat and add the broccoli. Stir-fry it until hot, 1 minute, then add 2 tablespoons of the orange sauce. Let it sizzle and season the broccoli as it finishes cooking. There should be little liquid remaining. Arrange flat on a plate. Reheat the skillet and finish the chicken (step 5) with the sauce. Pile the chicken on top of the broccoli, garnish with the green onion and sesame seeds then serve.