Hunan Orange Chicken

Step 1

Cut chicken into 1.5-inch chunks. Pat dry with paper towels.

Step 2

Toss chicken with cornstarch, salt, and pepper until fully coated.

Step 3

Combine orange juice, soy sauce, vinegar, honey, and orange zest in a small bowl.

Step 4

Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.

Step 5

Working in batches, pan-fry chicken until golden brown and crispy, 3-4 min per batch. Transfer to a plate.

Step 6

Reduce heat to medium. Add dried chilies and Sichuan peppercorns to the skillet; toast for 30 seconds until fragrant.

Step 7

Add minced garlic to the skillet and stir for 20 seconds until fragrant.

Step 8

Pour sauce into the skillet. Bring to a gentle simmer and cook for 1 minute until slightly thickened.

Step 9

Return chicken to the skillet and toss to coat evenly. Stir for 2 minutes until sauce clings to chicken.

Step 10

Serve immediately over steamed rice. Discard whole chilies and peppercorns before eating if desired.