Orange Glazed Chicken

Instructions

1. Step 1

   Cut the chicken into 3 cm pieces. In a large mixing bowl, toss it with 2 tbsp (16 gr) of the cornstarch, the salt, and black pepper until evenly coated.

   Timer: 5 min (fixed)

   Ingredients used: 700.0 gr Chicken Thigh, 16.0 gr Cornstarch, 0.5 gr Ground Black Pepper, 3.0 gr Salt

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

2. Step 2

   Whisk the orange juice, orange zest, soy sauce, honey, rice vinegar, garlic, and ginger together in a medium mixing bowl.

   Timer: 3 min (fixed)

   Ingredients used: 12.0 gr Garlic, 8.0 gr Ginger, 30.0 gr Honey, 180.0 ml Orange Juice, 6.0 gr Orange Zest, 15.0 ml Rice Vinegar, 45.0 ml Soy Sauce

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Whisk the remaining 1 tbsp (8 gr) cornstarch with the cool water in a small bowl until smooth.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Cornstarch, 30.0 ml Water

   Cookware: small bowl, whisk

4. Step 4

   Heat the vegetable oil in a large skillet over medium heat. Add the coated chicken and cook, turning occasionally, until browned and the thickest pieces reach 74°C.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: large skillet, spatula

5. Step 5

   Pour the orange sauce into the skillet. Cook over medium heat, stirring frequently, until gently simmering and slightly reduced.

   Timer: 3 min (fixed)

   Cookware: large skillet, spatula

6. Step 6

   Whisk the cornstarch slurry again, then stir it into the skillet. Cook over low heat until the sauce becomes glossy and coats the chicken.

   Timer: 2 min (fixed)

   Cookware: large skillet, small bowl, spatula, whisk

7. Step 7

   Scatter the green onion and sesame seeds over the glazed chicken, then serve.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Scallion, 9.0 gr Sesame Seed

   Cookware: large skillet