Orange Chicken

Langkah-langkah

1. Add the chicken to a medium bowl. Top with the soy sauce, honey, and baking soda. Let sit 15 minutes, or refrigerate for up to 1 day.
2. Meanwhile, prepare the orange sauce: In a small saucepan, whisk together the orange zest (I recommend zesting directly into the pan so you catch the flavorful oils), orange juice, honey, soy sauce, ginger, and garlic. In a small bowl, whisk together the water and cornstarch to create a smooth slurry. Stir into the orange mixture. Bring the mixture to a simmer and cook, stirring constantly, until the sauce is thickened and reduced, about 2 minutes. Stir in the red pepper flakes. Removed from the heat and set aside.
3. Sauté the chicken. In a wok or large skillet, heat the canola oil over medium-high heat. Sprinkle the 3 tablespoons cornstarch over the top of the chicken. Stir to evenly coat, using a spoon to separate the pieces and ensure each is nicely coated.
4. Once the oil is hot and shimmering, add the chicken to the pan in an even layer, a few pieces at a time (discard any remaining marinade). If any of the pieces are stuck together, use a spoon to break them back apart. Cook the orange chicken on the first side until golden brown, about 2 minutes. With tongs, flip and cook on the remaining sides, stirring periodically, until the chicken is deeply golden brown on all sides and completely cooked through, about 2 to 3 minutes more.
5. Reduce the heat to low and pour in the orange sauce. Stir to coat the chicken evenly. The sauce will loosen up a tiny bit as you stir, then coat the chicken to make it deliciously sticky. Stir in the green onions. Serve hot with rice.