Orange Chicken

Chicken Marinade

Whisk together in a large bowl...

• 2 large eggs
• 2 tbsp soy sauce
• 1 1/2 tsp white pepper

Add to the bowl, tossing thoroughly to coat, and let marinate for 10–15 minutes while your frying oil heats...

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

Chicken Coating & Fry

Heat 2 inches of vegetable oil to 350°F in a deep pot.

Combine in a large shallow dish...

• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch

Dredge the marinated chicken pieces in the flour mixture, pressing firmly to build up texture, then shake off any loose excess.

Working in batches, drop the chicken into the hot oil and fry for 5–6 minutes until the crust is deeply golden brown and crisp. Drain on a wire rack or paper towel-lined plate.

Orange Sauce Glaze

Whisk together...

• 1/2 cup water
• 1 1/2 tbsp cornstarch

When cornstarch has fully dissolved into the water continue to whisk in...

• 1/4 cup rice vinegar
• 2/3 cup sugar
• 3 tbsp soy sauce
• 1 tbsp corn syrup
• 1/2 tsp orange extract
• 1 tbsp fresh garlic, minced
• 1 tbsp fresh ginger, finely grated
• 1/2 tsp crushed red pepper flakes

Give your bowl of cold liquid base a quick stir to recombine the starch, then pour it directly into the hot wok with the aromatics. Turn the heat to medium-high and bring to a boil, stirring constantly. It will simmer and thicken into a glossy, clear orange glaze within 1 to 2 minutes.

Drop the fried chicken straight into the bubbling wok and toss rapidly until every single piece is completely varnished in the glaze. Turn off the heat, drizzle over the top, give it one final toss, and serve immediately over hot white rice...

• 1 tsp toasted sesame oil

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Heat 2 inches of frying oil in a heavy-bottomed pot to 350°F.

Whisk together in a large bowl to create a smooth, airy batter...

• 1.5 cups all-purpose flour
• 0.5 cup cornstarch
• 1 large egg
• 1.25 cups cold sparkling water (or ice water)

Pat dry with paper towels, then toss directly into the wet batter until completely coated...

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

Working in batches to avoid crowding the pan, drop the battered chicken into the hot oil. Fry for 5–6 minutes until the crust is deeply golden brown and the internal temperature hits 165°F.

Drain on a wire rack or paper towel-lined plate.

The Orange Sauce

While the chicken fries, whisk together in a separate large skillet or wok over medium heat...

• 0.5 cup orange juice (freshly squeezed)
• 2 tbsp orange zest
• 0.5 cup brown sugar, packed
• 0.5 cup rice vinegar
• 4 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 1.5 tsp minced fresh ginger
• 0.5 tsp crushed red pepper flakes

Bring the mixture to a gentle simmer, stirring occasionally for about 3–4 minutes until the sugar completely dissolves and the aromatics become fragrant.

In a small small ramekin, mix together until smooth to create a slurry...

• 1 tbsp cornstarch
• 1 tbsp cold water

Pour the slurry directly into the bubbling orange sauce, whisking constantly. Let it simmer for 1 minute until the sauce transforms into a thick, glossy glaze that coats the back of a spoon.

Turn off the heat, dump the crispy fried chicken directly into the wok, and toss rapidly until every piece is completely varnished in the hot orange glaze. Serve immediately over a bed of white rice. Dig in and enjoy!