Chinese Orange Chicken

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Ingredients

600g/1.2 lb boneless skinless chicken thighs or breast (, cut into 2.5cm / 1" pieces)
2 tbsp light soy sauce (, or all-purpose soy (not dark soy - Note 1))
1/2 tsp finely grated ginger (, optional)
1/8 tsp white pepper ((substitute black pepper))
2 tbsp cornflour / cornstarch (- for mixing)
3/4 cup cornflour / cornstarch (- for crispy coating)
3/4 - 1 cup vegetable oil (, or other plain oil (1/2 cm / 0.2" depth))
2 tsp orange zest (, from 1 orange)
1 cup orange juice (, either squeeze oranges or use fresh bottled OJ (or use the orange then top up with bottle))
1 1/2 tbsp cornflour / cornstarch
2 tbsp Chinese cooking wine (/Shaoxing wine (Note 2))
2 tbsp rice vinegar ((substitute white vinegar))
1/3 cup + 2 tbsp white sugar
2 tbsp light soy sauce ( or all-purpose soy sauce (not dark soy - Note 1))
1/4 tsp cooking salt / kosher salt ((halve for table salt, double for flakes))
1 tsp ginger (, finely grated)
2 garlic cloves (, finely minced with a knife)
White rice (, or other plain rice of choice)
1 green onion (, finely sliced - optional garnish)
White sesame seeds - optional garnish

As published by RecipeTin Eats.

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