Crispy Orange Chicken

Prep Steps

• 1 1/2 lbs boneless, skinless chicken thighs into 1-inch pieces {do:cut}
• 2 cloves garlic {do:mince}
• 1 tsp fresh ginger, finely {do:mince}

Marinate the Chicken

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

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp soy sauce
• 1 tbsp Chinese cooking wine{tip:Also sold as Shaoxing wine. Dry sherry works in a pinch.}
• 1 large egg, beaten
• 1/4 tsp white pepper

The Orange Sauce

In a small saucepan over medium heat, whisk together and simmer until dissolved...

• 1/2 cup orange juice, preferably fresh
• 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

Stir together into a slurry...

• 1 tbsp cornstarch
• 2 tbsp cold water

Whisk the slurry into the sauce, then add...

• 1 tsp sesame oil

Simmer until thick and glossy, then keep warm over low heat.

The Dredge

In a wide, shallow bowl, whisk together, then toss the chicken in it until coated...

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

Cook the Chicken

Option: Deep Fry {id:cook.fry, skill:medium}

Takeout-style crunch.

In a large, heavy pot, heat to 375°F...

• 4 cups peanut oil

Fry in batches until golden and crisp, 4–5 minutes per batch. Drain on a wire rack.

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

Option: Air Fry {id:cook.air, cooktime:+10, cal:-100, fat:-11}

Crisp, lighter and no pot of oil.

Heat the air fryer to 400°F. Arrange the chicken in a single layer and mist all over with...

• 2 tbsp vegetable oil, in a spray bottle

Air fry 10–12 minutes, shaking halfway and misting any dry spots, until golden and cooked through. Work in batches.

Toss & Serve

Toss the hot chicken in the warm orange sauce right away and serve over rice.