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SUGAR CHICKEN INSPIRED BY RICK & MORTY

cook:

1 h 20 min

Picture for Sugar Chicken inspired by Rick & Morty

5,596,809 views  Try our mouth-watering recipe for Orange Chicken… I mean Sugar Chicken. Well, we’ve taken the hint and decided to make our own version of Panda Express’ famed Orange Chicken. Little known fact, Orange Chicken was invented by Panda E’s very own executive chef, Andy Kao, way back in 1987. No offense to Chef Kao, but we tried our best to bring this classic into the 21st century.

4 servings

US

original

metric

INGREDIENTS

For the Basic Tempura Chicken

For the Basic Tempura Chicken

cornstarch

¾ cup cornstarch

all purpose flour

1 ½ cup all purpose flour

egg

1 egg

+ 2 Tbsp water

1 cup + 2 Tbsp water

vodka

¼ cup vodka

salt

2 tsp salt

boneless and skinless chicken thighs, cut into bite size pieces

1 ½ lb boneless and skinless chicken thighs, cut into bite size pieces

peanut oil

72 oz peanut oil

For the Basic Orange Sauce

For the Basic Orange Sauce

vegetable oil

1 tbsp vegetable oil

garlic, minced

2 cloves garlic, minced

ginger, grated

1 tbsp ginger, grated

red pepper flakes

¼ tsp red pepper flakes

white sugar

¼ cup white sugar

brown sugar, packed

¼ cup brown sugar, packed

store bought orange juice

¼ cup store bought orange juice

white vinegar

¼ cup white vinegar

rice wine vinegar

¼ cup rice wine vinegar

soy sauce

2 tbsp soy sauce

sesame oil

1 ½ tsp sesame oil

cornstarch

2 tbsp cornstarch

water

2 tbsp water

White rice

White rice

For the Oleo Saccharum

For the Oleo Saccharum

oranges

6 oranges

sugar

1 cup sugar

For the Improved Orange Sauce

For the Improved Orange Sauce

Vegetable oil

Vegetable oil

ginger

1 tsp ginger

garlic cloves, minced

2 garlic cloves, minced

brown sugar, packed

2 tbsp brown sugar, packed

MSG

½ tsp MSG

rice wine vinegar

¼ cup rice wine vinegar

Chinese cooking wine

1 tbsp Chinese cooking wine

soy sauce

¼ cup soy sauce

Shaoxing wine

2 tbsp Shaoxing wine

reserved orange peel, finely sliced

1 tbsp reserved orange peel, finely sliced

freshly squeezed orange juice

¼ cup freshly squeezed orange juice

small bird’s eye chili, seeds removed + finely sliced

1 small bird’s eye chili, seeds removed + finely sliced

For the Improved Sugar Chicken

For the Improved Sugar Chicken

chicken breasts, cut into bite size pieces

1 ½ lb chicken breasts, cut into bite size pieces

eggs

2 eggs

rice wine vinegar

1 tbsp rice wine vinegar

Shaoxing wine

1 tbsp Shaoxing wine

peanut oil

72 oz peanut oil

rice flour

1 cup rice flour

kosher salt

2 tsp kosher salt

baking powder

½ tsp baking powder

MSG

¼ tsp MSG

white pepper

½ tsp white pepper

cornstarch

2 tbsp cornstarch

water

2 tbsp water

sesame oil

1 tsp sesame oil

green onions, thinly sliced

green onions, thinly sliced

White rice

White rice

DIRECTIONS

1.

Recipe Adapted from: Tasty

2.

For the Basic Tempura Chicken

1.

Combine cornstarch, flour, egg, water, vodka, and salt in a large bowl. Whisk to combine.

cornstarch

¾ cup cornstarch

all purpose flour

1 ½ cup all purpose flour

egg

1 egg

+ 2 Tbsp water

1 cup + 2 Tbsp water

vodka

¼ cup vodka

salt

2 tsp salt

2.

Transfer the chicken to the batter, fold to thoroughly coat the chicken.

boneless and skinless chicken thighs, cut into bite size pieces

1 ½ lb boneless and skinless chicken thighs, cut into bite size pieces

3.

Cover and allow the chicken to rest for 20-30 minutes.

4.

Meanwhile, in a large high-sided skillet, heat the peanut oil to 350°F.

peanut oil

72 oz peanut oil

5.

Working in batches, add the chicken to the fry oil and cook for 5-7 minutes or until the chicken has reached an internal temperature of 175°F.

6.

Transfer the fried chicken to a rimmed baking sheet lined with paper towels and repeat with the remaining chicken.

7.

Reserve until ready to use.

8.

For the Orange Sauce

1.

Add vegetable oil to a large skillet and heat over medium heat.

vegetable oil

1 tbsp vegetable oil

2.

Add the garlic cloves, ginger, and red pepper flakes. Cook for 30 seconds - 1 minute or until fragrant.

garlic, minced

2 cloves garlic, minced

ginger, grated

1 tbsp ginger, grated

red pepper flakes

¼ tsp red pepper flakes

3.

Add the sugar, brown sugar, orange juice, white vinegar, rice wine vinegar, and soy sauce.

white sugar

¼ cup white sugar

brown sugar, packed

¼ cup brown sugar, packed

store bought orange juice

¼ cup store bought orange juice

white vinegar

¼ cup white vinegar

soy sauce

2 tbsp soy sauce

rice wine vinegar

¼ cup rice wine vinegar

4.

Stir to dissolve the sugar and cook over medium-high heat until boiling.

5.

Meanwhile, combine the cornstarch and water in a small bowl to form a slurry.

cornstarch

2 tbsp cornstarch

water

2 tbsp water

6.

Once boiling, add the slurry and cook the sauce while stirring constantly until thickened.

7.

Finish the sauce with a drizzle of the sesame oil and whisk to combine.

sesame oil

1 ½ tsp sesame oil

8.

Turn the heat to low and add the chicken. Toss or fold to combine and serve over rice.

White rice

White rice

For the Basic Tempura Chicken

For the Basic Tempura Chicken

9.

For the Improved Sugar Chicken

1.

For the Oleo Saccharum

1.

Using a paring knife, cut off the rind of the orange into large strips. Try to avoid cutting off the white pith of the fruit, you only want the zest.

oranges

6 oranges

2.

Combine the orange peels with the sugar in a bowl. Crush or mash the peels with a muddler or potato masher.

oranges

6 oranges

sugar

1 cup sugar

3.

Cover the bowl or transfer the mixture to a sealable container, and let sit at room temperature overnight or up to 24 hours.

4.

Strain the mixture and reserve the liquid. Use immediately or store in the refrigerator until ready to use (up to 4 days).

5.

For the Improved Orange Sauce

1.

Add vegetable oil to a large skillet and heat over medium heat.

Vegetable oil

Vegetable oil

2.

Add the ginger and garlic cloves. Cook for 30 seconds - 1 minute or until fragrant.

ginger

1 tsp ginger

garlic cloves, minced

2 garlic cloves, minced

3.

Combine 1/3 cup oleo Saccharum, brown sugar, MSG, rice wine vinegar, Chinese cooking wine, soy sauce, Shaoxing wine, orange peels, and orange juice. Stir to dissolve the sugar and cook over medium-high heat until boiling.

For the Oleo Saccharum

For the Oleo Saccharum

brown sugar, packed

2 tbsp brown sugar, packed

MSG

½ tsp MSG

rice wine vinegar

¼ cup rice wine vinegar

Chinese cooking wine

1 tbsp Chinese cooking wine

soy sauce

¼ cup soy sauce

Shaoxing wine

2 tbsp Shaoxing wine

reserved orange peel, finely sliced

1 tbsp reserved orange peel, finely sliced

freshly squeezed orange juice

¼ cup freshly squeezed orange juice

4.

Turn off the heat, add the sliced chilis, and cover the pan. Reserve until ready to use.

small bird’s eye chili, seeds removed + finely sliced

1 small bird’s eye chili, seeds removed + finely sliced

5.

For the Improved Sugar Chicken

1.

Combine the chicken with the eggs, rice wine vinegar, and Shaoxing wine in a medium bowl. Let marinate at room temperature for 20-30 minutes.

chicken breasts, cut into bite size pieces

1 ½ lb chicken breasts, cut into bite size pieces

eggs

2 eggs

rice wine vinegar

1 tbsp rice wine vinegar

Shaoxing wine

1 tbsp Shaoxing wine

2.

Meanwhile, start heating the peanut oil, in a large high-sided skillet, to 350°F.

peanut oil

72 oz peanut oil

3.

In a small baking sheet or pie pan, combine rice flour, salt, baking powder, MSG, and white pepper.

rice flour

1 cup rice flour

kosher salt

2 tsp kosher salt

baking powder

½ tsp baking powder

MSG

¼ tsp MSG

white pepper

½ tsp white pepper

4.

Transfer the pieces of chicken to the dry dredge and toss to combine.

5.

Working in batches, add the chicken to the oil and fry for 5-7 minutes or until the internal temperature reached 175°F. Transfer the chicken to a large rimmed baking sheet lined with paper towels. Repeat with the remaining chicken.

6.

Combine the cornstarch and water in a small bowl.

cornstarch

2 tbsp cornstarch

water

2 tbsp water

7.

Bring the reserved orange sauce back to a boil and add the cornstarch slurry. Cook until the sauce begins to thicken.

For the Improved Orange Sauce

For the Improved Orange Sauce

8.

Finish the sauce with a drizzle of sesame oil and stir to combine.

sesame oil

1 tsp sesame oil

9.

Add the chicken and toss to combine.

10.

Garnish with sliced green onions and serve with white rice.

White rice

White rice

green onions, thinly sliced

green onions, thinly sliced

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