Chef notes

Orange chicken like takeout but with real oranges, squeezed and zested. I made it two ways: crispy chicken, and crispy tofu in the same sauce so my mom could have it too since she's vegetarian. The sauce is sticky, sweet, and a little spicy from the chili flakes. I think it tastes better than the mall version.

Ingredients

• Chicken thighs
• Extra-firm tofu
• Eggs
• Cornstarch
• All-purpose flour
• Fresh oranges (juice + zest)
• Soy sauce
• Rice vinegar
• Sugar
• Garlic
• Ginger
• Red pepper flakes
• Green onions
• Vegetable oil

Recipe

1. 1.Cut chicken thighs into bite-sized pieces. Coat them in egg, then toss in a mix of cornstarch and flour until every piece is covered.
2. 2.Fry the chicken in batches at 350°F until golden and crispy. Drain on a rack.
3. 3.Make the sauce: fresh-squeezed orange juice and zest, soy sauce, rice vinegar, sugar, garlic, ginger, and red pepper flakes. Simmer it, then thicken with a cornstarch slurry until it's glossy and coats a spoon.
4. 4.Toss the crispy chicken in the sauce until every piece is shiny.
5. 5.For the tofu version: press extra-firm tofu, cube it, coat and fry it the same way, and toss it in its own batch of sauce with green onions.
6. 6.Serve with a squeezed orange half on the side.

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