Spicy Sichuan Orange Chicken
80% authentic · Sichuan Chinese
A Sichuan-inspired take on orange chicken, incorporating chili peppers and Sichuan peppercorns for a spicier, more complex flavor profile.
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Ingredients
- Chicken thighs, boneless and skinless1.5 lbs
- Cornstarch1 cup
- Eggs2 large
- Soy sauce1/4 cup
- Orange juice, fresh1 cup
- Orange zest2 tbsp
- Chinkiang vinegar (or rice vinegar)2 tbsp
- Sugar3 tbsp
- Garlic, minced3 cloves
- Ginger, grated1 tsp
- Dried red chilies, whole3-5
- Sichuan peppercorns, toasted and ground1/2 tsp
- Sesame oil1 tsp
- Vegetable oil, for frying3 cups
- Saltto taste
- Black pepperto taste
- Cilantro, fresh (for garnish)small bunch
Steps
- 1
Cut chicken thighs into 1-inch pieces. Season with salt and pepper.
- 2
In a bowl, whisk eggs. In another bowl, place cornstarch.
- 3
Dip chicken pieces in whisked eggs, then dredge in cornstarch, ensuring each piece is well-coated.
- 4
Heat vegetable oil in a wok or deep skillet to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain on paper towels.
- 5
In a small saucepan, combine orange juice, orange zest, Chinkiang vinegar, sugar, soy sauce, minced garlic, grated ginger, dried red chilies, and ground Sichuan peppercorns. Bring to a simmer over medium heat, stirring until sugar dissolves.
- 6
Simmer the sauce for 5-7 minutes, or until it thickens slightly. Remove dried chilies if desired. Stir in sesame oil.
- 7
Add the fried chicken pieces to the thickened sauce. Toss gently to coat each piece evenly.
- 8
Serve immediately, garnished with fresh cilantro and toasted sesame seeds.
