The 20-Minute Dinner Hero: Easy Sticky Orange Chicken That Beats Any Restaurant

Some of the world’s cuisines have always been more popular than others, but the Chinese one has spread across the continents quicker than anything else. Now that these restaurants are all over the place whenever you go, it’s hard to resist the desire to give a try to a dish that you’ve already heard is extremely good.

The famous orange chicken might also be one of those, and its main advantage is that you won’t have to spend much time or money on it.

Ingredients: 1 kg of dark chicken meat, salt, white pepper, 200 g of cornstarch, and 360 g of flour, 1 egg, vegetable oil, chili flakes, 1 tbsp of minced ginger, 1 tbsp of minced garlic, 60 g of sugar, 30 g of brown sugar, 1/2 cup of orange juice, 1/3 cup of white vinegar, 2 tbsp of soy sauce, sesame oil.

Cut the chicken meat into large cubes.

In a deep bowl, mix 1 tablespoon of salt, 1 teaspoon of white pepper, 120 g of cornstarch, and 360 g of flour. Then add 1 egg, 1 cup of water, and 2 tsp of vegetable oil. Mix until there are no lumps, add the chicken to the mixture, mix everything again, and put it in the fridge for 30 minutes.

Heat vegetable oil in a deep skillet to 180°C and fry the chicken in portions (about 15–20 cubes) for at least 6 minutes.

Heat 1 tbsp vegetable oil in a separate skillet over medium heat, then add 1/4 tsp dried chili flakes, 1/2 tsp minced fresh ginger, and 1 tbsp of minced garlic. Add 60 g of sugar and 30 g of brown sugar, then stir.

Pour in 1/2 cup of orange juice and 1/3 cup of white vinegar (you can also use apple cider vinegar), bring to a boil, and add 2 tbsp of soy sauce.

Mix 2 tbsp of water and 2 tbsp of cornstarch in a separate bowl, then add this mixture to the pan with the boiling sauce.

Reduce the heat and cook the sauce until it thickens, then add the chicken and stir.

Before serving, add 1 tsp of sesame oil, stir, and serve on a plate.