Orange Chicken

• ½ cup
  100% Orange Juice
• 1 tbsp
  Orange Zest
• 3 tbsp
  Soy Sauce
• 2 tbsp
  Maple Syrup
• 1 tbsp
  Rice Vinegar
• 1 tbsp
  Fresh Ginger
• 1 tsp
  Sesame Oil
• ½ tsp
  Cayenne Pepper
• 1½ lb
  Chicken Thigh (Skin On)
• Salt
• Black Pepper
• 2 large
  Egg
• 9 tbsp
  Cornstarch (½ cup coating, 1 tbsp slurry)
• 3 tbsp
  Peanut Oil
• 2 tbsp
  Olive Oil
• 2 cup
  White Rice
• 2 stalks
  Green Onion Tops
• 1 tbsp
  Sesame Seeds

Steps

1. Add to bowl and whisk: ½ C Orange Juice, 1 T Orange Zest, 3 T Soy Sauce, 2 T Maple Syrup, 1 T Rice Vinegar, 1 T Fresh Ginger, 1 tsp Sesame Oil, ½ tsp Cayenne Pepper

   ~2m

2. Pat 1½ lb Chicken Thigh dry with paper towels, season with ½ tsp Salt ¼ tsp Black Pepper

   ~2m

3. Beat in a shallow bowl: 2 Egg

   ~1m

4. Place in a second shallow bowl: ½ C Cornstarch

   ~1m

5. Dip in egg.

   ~1m

6. Dredge in cornstarch.

   ~1m

7. Shake off excess.

   ~1m

8. Heat over medium-high until shimmering, 350-375°F: 3 T Peanut Oil

   ~2m

9. Fry in batches until golden.

   ~6m

10. In same pan over medium: 2 T Olive Oil Pour in sauce.

    ~1m

11. Mix with 2 tbsp water, stir into sauce until thickened: 1 T Cornstarch

    ~2m

12. Return Chicken Thigh, toss to coat.

    ~1m

13. Serve over: 2 C White Rice Garnish with: 2 Green Onion Tops, 1 T Sesame Seeds

    ~1m