Orange Chicken over Rice

Step 1

In a small saucepan over medium heat, whisk the orange juice, soy sauce, Sriracha, honey, sesame oil, and red pepper flakes. Bring to a sim¬mer and cook for 6 to 7 min¬utes until slightly thickened (it should lightly coat the back of a spoon). Remove from the heat and set aside, uncovered, for 5 minutes. Taste and if needed to balance flavors, stir in up to 1 1/2 teaspoons honey. You should have about 2/3 cup.

Step 2

In a large bowl, whisk the egg until blended. Place a large bowl next to the egg and put the cornstarch into it.

Step 3

Add the chicken to the bowl with the beaten egg and toss to coat. Using a spider or large slotted spoon, lift the chicken from the egg and let any excess drip back into the bowl. Toss the chicken in the cornstarch to coat, shake off any excess cornstarch, and set aside.

Step 4

Line a plate or baking sheet with two layers of paper towels and set aside. In a large (12-incskillet over medium-high heat, heat the canola oil. There should be plenty to cover the bottom completely.

Step 5

When the skillet is hot, carefully add the chicken to the hot oil. Cook for 3 to 4 minutes on each side, or until golden and crispy. Transfer the chicken to the prepared plate and lightly season with salt. Drain any excess oil and wipe the pan with a paper towel.

Step 6

Reheat the skillet over medium heat. Add the chicken, gently cook to reheat. Increase the heat to high, then pour 1/2 cup of orange sauce over the chicken. Stir to coat. Cook for 2 to 3 minutes to heat the sauce through, reduce it and let it adhere to the chicken. If you want more sauce for bigger flavor, add the rest. (If there’s leftover sauce, use it to season a broccoli stir-fry. See the Note.)

Step 7

Transfer the chicken to a plate and garnish with sesame seeds and green onion. Serve with cooked white rice.