Crispy Orange Chicken

The Chicken & Marinade

Toss together in a bowl and let sit for 15–20 minutes at room temperature...

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp soy sauce
• 1 tbsp rice wine (or dry sherry)
• 1 large egg, beaten
• 1/4 tsp white pepper (or black pepper)

The Orange Sauce

Whisk together in a small saucepan over medium heat until sugar dissolves and simmers...

• 1/2 cup orange juice (preferably freshly squeezed)
• 1 tbsp orange zest
• 1/3 cup brown sugar, packed
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp fresh ginger, finely minced
• 1/2 tsp red pepper flakes

Whisk in until thickened and glossy...

• 1 tbsp cornstarch dissolved in 2 tbsp cold water
• 1 tsp sesame oil

The Dredge, Fry & Assembly

Whisk together in a wide shallow bowl...

• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder

Dredge chicken pieces until coated. Fry in 375°F oil for 4–5 minutes per batch until golden and crisp.

Drain chicken, toss immediately in warm orange sauce, and serve hot over rice.

Note: For maximum crunch, re-fry all cooked chicken pieces together for 60 seconds right before saucing.