Chinese Orange Chicken

The method

1. 01

   Whisk together sauce ingredients in a medium bowl. Set aside.

2. 02

   Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.

3. 03

   In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.

4. 04

   Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350°F.

5. 05

   Once oil is hot, fry the chicken in two batches for about 6 to 8 minutes total, flipping halfway through.

6. 06

   Remove fried chicken cubes and transfer to a plate lined with paper towels.

7. 07

   Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute.

8. 08

   Add the sauce to the pan and simmer until it starts to thicken.

9. 09

   Once the sauce is lightly bubbling, add fried chicken and toss together to coat.

10. 10

    Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.

11. 11

    Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.