Making Orange Chicken Faster Than A Restaurant | But Faster

Place into a rice cooker and add water. (You can also use a pressure cooker and cut the cooking time in half, about 15 min.)

Cook until the rice is tender and fully cooked through.

Cut your chicken thighs into bite-size pieces, around 1 inch, place in a bowl, and season them with salt and pepper.

In a separate large bowl, combine flour and cornstarch mix thoroughly. Place your chicken pieces in the cornstarch and coat them thoroughly.

Get a two-inch depth batch of fry oil in a pot and heat it to 350°F. Fry your chicken in batches to avoid overcrowding the pot; cook until golden brown for about 5 - 6 minutes.

Remove chicken and transfer to a paper towel-lined tray.

In a medium-size pot, add sesame oil and vegetable oil and set over medium; once hot, add your ginger and garlic and saute until toasted, about 2 minutes.

Add orange juice, vinegar, soy sauce, water, Shaoxing wine, and orange zest; bring the sauce to a boil, then reduce to a simmer. While the sauce is reducing, prepare your slurry by mixing cornstarch and water in a small mixing bowl until fully combined.

Once your sauce has reduced and slightly thickened, about 2 minutes, add your slurry and continue to heat until thickened. Then remove from the heat and stir in your garlic and fresno chili.

Add your fried chicken to a large heat proof bowl, and toss with all of the sauce, or less if desired, ensuring the chicken gets completely coated.

Serve your chicken over rice, optionally garnished with green onion.