Orange Chicken

foodnetwork.com

sdsmith31

subheading: Sauce:

½ cup (118 ml) oyster sauce

½ cup (95 g) sugar

3 ounces (90 ml) orange juice

3 ounces (90 ml) rice wine vinegar (unseasoned)

1 tablespoon (7 g) cornstarch, mixed into the rice wine vinegar as a slurry

2 tablespoons (30 ml) soy sauce

1 tablespoon (15 ml) hoisin sauce

1 ½ teaspoons sweet paprika

1 drop red food coloring, optional

subheading: Broccoli:

3 cups broccoli florets

Kosher salt

subheading: Chicken:

1 ½ quarts (1.8 L) vegetable oil, for deep frying

2 pounds (900 g) boneless, skinless chicken thighs, cut into 1 ½-inch cubes

2 ½ cups (335 g) tempura flour

subheading: Assembly:

2 tablespoons vegetable oil, such as canola or grapeseed

1 ½ teaspoons chopped garlic

1 ½ teaspoons minced, peeled fresh ginger

Fried chicken pieces, from above

2 to 3 scallions, cut on the bias into 2-inch lengths

½ yellow onion, cut into large dice

Orange Chicken Sauce, from above

Fried Rice, recipe follows, or steamed rice, for serving

subheading: Fried Rice:

3 tablespoons vegetable oil, such as canola or grapeseed

3 large eggs, lightly beaten

4 cups day-old long-grain or jasmine rice

1 tablespoon soy sauce

1 ½ teaspoons sugar

½ teaspoon powdered chicken bouillon

2 to 3 scallions, chopped

½ teaspoons white pepper, optional

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