Classic Crispy Orange Chicken with Steamed Jasmine Rice and Stir-Fried Broccoli

Steps

Every amount is written into the step where you use it.

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Classic Crispy Orange Chicken

1. In a large bowl, whisk together ¾ cup cornstarch, ¼ cup all-purpose flour, ½ teaspoon baking powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 3 min
2. Beat 2 eggs in a separate bowl, then add the 2 pounds of chicken thigh pieces and toss to coat; transfer the chicken to the dry coating mixture and toss until each piece is well dredged. 5 min
3. In a small saucepan, combine ¾ cup fresh orange juice, 1 tablespoon orange zest, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 tablespoons granulated sugar, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon grated ginger, and 3 minced garlic cloves; stir to combine. 5 min
4. Mix 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl to form a slurry; set aside. 2 min
5. Heat 3 cups vegetable oil in a large heavy-bottomed pot or wok over medium-high heat until it reaches 350°F. 5 min
6. Timing-sensitive step. Fry the chicken in 3 batches, turning occasionally, for 4–5 minutes per batch until deep golden and cooked through; transfer to a wire rack or paper-towel-lined tray. 15 min
7. Timing-sensitive step. While the last batch of chicken drains, bring the orange sauce mixture to a simmer in the small saucepan over medium heat, then stir in the cornstarch slurry and cook 1–2 minutes, stirring constantly, until thickened and glossy. 4 min
8. Timing-sensitive step. Add all the fried chicken to the sauce and toss over medium heat for 1–2 minutes until every piece is evenly coated; add ½ teaspoon dried red chili flakes if using. 2 min
9. Transfer to a serving platter and garnish with 2 sliced scallions and 1 tablespoon sesame seeds. 2 min

Steamed Jasmine Ricebase

1. Rinse 1½ cups jasmine rice under cold water, swirling until the water runs clear, then drain well. 3 min
2. Combine the rinsed rice, 2¼ cups water, and ½ teaspoon kosher salt in a medium saucepan; bring to a boil over high heat. 4 min
3. Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes until all water is absorbed; do not lift the lid. 15 min
4. Remove from heat and let the rice steam, still covered, for 5 minutes, then fluff with a fork before serving. 5 min

Stir-Fried Broccoli with Garlicside

1. Cut 1 pound broccoli into bite-sized florets and thinly slice 2 garlic cloves. 4 min
2. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until shimmering. 2 min
3. Timing-sensitive step. Add the sliced garlic and stir-fry for 30 seconds until fragrant, then add the broccoli florets and toss constantly for 2 minutes. 3 min
4. Add 2 tablespoons water to the wok, cover immediately, and steam for 2 minutes until the broccoli is bright green and tender-crisp. 2 min
5. Uncover, drizzle in 1 tablespoon soy sauce and ½ teaspoon sesame oil, season with ¼ teaspoon kosher salt, toss to coat, and serve immediately.