Easy Orange Chicken

Ingredients

• 1 large orange
• 3 Tbsp soy sauce
• 1.5 Tbsp brown sugar
• 1/2 Tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 Tbsp cornstarch
• 4 boneless, skinless chicken thighs
• 1 large egg
• 2 Tbsp cornstarch
• Pinch of salt and pepper
• 2 Tbsp cooking oil
• 4 cups cooked rice
• 2 green onions, sliced

Directions

1. Take the zest off the orange with a zester or the fine holes of a cheese grater, then squeeze out the juice. You need about 1 tsp zest and 1/2 cup juice. In a small sauce pot, add the 1/2 Tbsp cornstarch along with the juice, 1 tsp zest, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes. While the pot is still off the heat, whisk until no cornstarch is left undissolved. Set it over medium-low heat and cook until the mixture starts to bubble gently, thickens, and looks glossy, about 3-5 minutes. Take the sauce off the heat and set it aside.
2. With a sharp knife, trim away any extra fat from the chicken thighs, then cut the chicken into small 3/4-inch pieces.
3. In a mixing bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper until the mixture is smooth and foamy. Add the chicken and stir until the pieces are coated.
4. Warm a large skillet over medium to medium-high heat. When it is hot, pour in 2 Tbsp cooking oil and tilt the pan so the bottom is coated. Add the chicken in a single layer, making sure the pieces sit against the skillet instead of being stacked. Let them cook until the bottoms are golden brown.
5. Turn the chicken pieces over, separating any that have stuck together as you go. Cook until the second side is golden brown and the chicken is cooked through, about 5-7 minutes total cooking.
6. Turn off the heat under the skillet and pour in the orange sauce you made earlier. Stir until the chicken is coated in sauce.
7. Serve the chicken and sauce over cooked rice, topped with sliced green onions and any remaining orange zest.