General Tso's Orange Chicken
ready in: 1-2 hrs
recipe id: 114934
cook method: stovetop
vegetable oil, for frying
8 boneless skinless chicken thighs
4 boneless skinless chicken breasts
2 teaspoons cayenne pepper
freshly ground black pepper
1 cup all-purpose flour
1/4 cup cornstarch
1 orange, zested
1 1/2 teaspoon cornstarch
1 1/2 cup orange juice
1/3 cup dark brown sugar
6 tablespoons butter
2 teaspoons hot pepper flakes
1 1/2 tablespoon Worcestershire sauce
In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
Line a sheet tray with a wire cooling rack. Slice chicken into 2-inch pieces.
In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste.
In a paper bag, shake together salt, pepper, flour and cornstarch.
Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Set on a wire rack and let sit 10 minutes. While chicken is resting, prepare sauce.
In a large straight-sided saute pan combine orange zest, cornstarch, orange juice, brown sugar, butter, hot pepper flakes and Worcestershire sauce. Stir, bring to a boil, then reduce heat and simmer until thickened, 5-8 minutes.
Carefully place chicken in hot oil and fry until golden and crispy, 5-8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated.
Remove to a serving platter and serve on stormy rice.
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