Zesty Citrus Chicken (Printable Version)

# What You’ll Need:

01 - SAUCE:
02 - 1/2 cup freshly squeezed juice from oranges
03 - 2 teaspoons grated orange peel
04 - 2 tablespoons Chinese cooking wine
05 - 2 tablespoons rice vinegar
06 - 4 tablespoons soft brown sugar
07 - 2 tablespoons soy sauce
08 - 1 tablespoon toasted sesame oil
09 - 1 tablespoon spicy chili oil, if you want
10 - 1 tablespoon cornstarch
11 - CHICKEN:
12 - 2-3 tablespoons cooking oil
13 - 1½ pounds chicken thighs without bones or skin, cut into chunks
14 - 3 tablespoons cornstarch
15 - ¾ teaspoon salt
16 - ¼ teaspoon white pepper
17 - AROMATICS:
18 - 2 teaspoons cooking oil, split
19 - 6 ounces sliced shiitake mushrooms
20 - 2 teaspoons ginger, finely chopped
21 - 4 cloves garlic, finely chopped
22 - 2-3 small hot chilies, finely chopped
23 - 2 green onions, finely chopped
24 - FOR SERVING:
25 - Green onion tops, crispy fried shallots or sesame seeds
26 - Fluffy white rice

# Steps To Make It:

01 - Stir all sauce stuff together until the cornstarch completely blends in
02 - Toss chicken with cornstarch mix, then cook in small batches till crispy and golden, then set aside
03 - Cook mushrooms in pan until they turn golden brown, then take them out
04 - Toss in ginger, garlic, chilies and green onions, cooking until you can smell them
05 - Pour in sauce and let it bubble till thick, then mix back in chicken and mushrooms so everything gets coated

# Extra Notes:

01 - Don't crowd the pan when cooking chicken or it won't get crispy
02 - Use more or fewer chilies depending on how spicy you like it
03 - Chicken breast works too but it cooks faster so keep an eye on it

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