Orange Chicken

 2 lbs chicken thighs, cut into 1 inch pieces

2 Tbsp soy sauce

1 egg

flour (for dredging chicken)

3 cloves garlic, minced (about 1 Tbsp)

1 tsp ginger, minced

1/8 tsp red pepper flakes

1/4 cup vinegar

zest 1/2 orange

juice from orange, (about 1/4 cup)

2 more Tbsp soy sauce

1/4 cup brown sugar

1 tsp sesame oil (sprinkle on for a final topping)

 

Slurry:

1 Tbsp cornstarch

1 Tbsp water

 

1.  Marinate the chicken pieces in 2 Tbsp soy sauce and a beaten egg.  Set aside. Dredge chicken in flour to coat.  Put in an air fryer. Mist with oil. Preheat at 400 degrees for 12 minutes. 

2.  In a small bowl mix together garlic, ginger and red pepper flakes. Set aside.

3.  Mix together in a small bowl or cup vinegar, orange zest, orange juice, 2 Tbsp soy sauce and brown sugar. Set aside.

4.  To a Wok with oil, add the garlic mixture for 30 seconds.  Add the orange sauce and mix constantly for 2 minutes.  Combine the slurry ingredients and add the slurry to the Wok to thicken up the sauce.  

5.  Take it off the heat and add the sesame oil. Mix well.  Toss orange sauce onto the cooked chicken and Serve.