Ingredients
½ cup oyster sauce
½ cup brown sugar
3 oz orange juice
3 oz rice vinegar
1 tbsp cornstarch
2 tbsp soy sauce
1 tbsp hoisin sauce
1½ tsp smoked paprika
vegetable oil, for deep frying
1 lb chicken thighs, boneless, skin-on, cut in to 1½-inch cubes
1¼ cups tempura flour, divided
water, enough to make a batter
salt and ground black pepper, to taste
sesame seeds, toasted
green onions, chopped
1⅓ fried rice, per serving
Preparation
Combine the oyster sauce, brown sugar, orange juice, paprika, hoisin sauce, and soy sauce. Bring it to a boil.
Make a slurry by dissolving the cornstarch in vinegar, then add it to the sauce.
Stir to combine and bring to a simmer.
Continue simmering for about 5 minutes, until the sauce has thickened slightly and no flour taste is present. Set aside.
Make a batter with ¾ cup of tempura flour, then add enough water to achieve a pancake batter consistency.
Dredge the chicken in ½ cup of tempura flour until evenly coated.
Heat up vegetable oil, ready for deep frying.
Dip the chicken in batter and deep fry the chicken for around 2 to 3 minutes until golden brown. Remove excess oil in the fried chicken by placing them over paper towels.
Heat the sauce in the skillet until warm.
Combine both the sauce and chicken. Toss to coat.
Season to taste with salt and pepper. Adjust accordingly.
Place the orange chicken over the fried rice.
Garnish with toasted sesame seeds, and chopped green onions. Serve.
