Crispy Asian Orange Chicken

Crispy fried chicken pieces tossed in a glossy, tangy-sweet orange sauce. This American-Chinese takeout favorite features a perfectly crunchy coating that stays crisp even when coated in the vibrant citrus glaze, making it better than any restaurant version.

Ingredients

• •600 g Chicken breast
• •3 piece Orange
• •4 tbsp Soy sauce
• •3 tbsp Honey
• •3 piece Garlic
• •2 tbsp Olive oil
• •400 g Cooked basmati rice
• •1 tbsp Sesame seeds

Instructions

1. 1

   Cut 700g boneless, skinless chicken thighs into 3cm pieces. Place in a bowl and add 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1/2 teaspoon white pepper, and 1 beaten egg. Mix well and let marinate for 20 minutes.

2. 2

   Make the orange sauce by whisking together 150ml fresh orange juice, zest of 2 oranges, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 4 tablespoons sugar, 1 tablespoon orange marmalade, and 1 teaspoon sesame oil. In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water.

3. 3

   Prepare the crispy coating by combining 100g cornstarch, 50g all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl. This double-starch coating creates extra crunch that holds up to the sauce.

4. 4

   Heat 5cm of vegetable oil in a deep pan to 180°C. Working in batches, remove chicken pieces from the marinade and dredge thoroughly in the cornstarch mixture, pressing to coat. Shake off excess.

5. 5

   Fry the chicken pieces for 5-6 minutes, turning occasionally, until golden brown and cooked through. Don't overcrowd the pan or the temperature will drop. Remove to a wire rack and keep warm.

6. 6

   For extra crispiness, increase oil temperature to 190°C and refry the chicken in batches for 1-2 minutes until extra crispy. This double-fry technique is essential for coating that stays crunchy under sauce.

7. 7

   Pour out all but 1 tablespoon of frying oil. Add 4 minced garlic cloves, 1 tablespoon grated fresh ginger, and 6-8 dried red chilies (seeds removed). Stir-fry for 30 seconds until fragrant.

8. 8

   Pour the orange sauce into the pan. Bring to a boil and cook for 2 minutes until slightly reduced. Stir the cornstarch slurry and add to the sauce. Cook until thickened and glossy, about 1 minute.

9. 9

   Remove pan from heat. Add all the crispy chicken and toss vigorously to coat every piece evenly. Work quickly - the coating will absorb sauce and lose crispness if you wait too long.

10. 10

    Transfer immediately to a serving plate. The chicken should be glossy with sauce clinging to every piece while still maintaining its crunch. Don't let it sit in the sauce.

11. 11

    Garnish with orange zest, sliced green onions, and toasted sesame seeds. Add a few of the fried dried chilies on top for color and presentation.

12. 12

    Serve immediately with steamed rice. Orange chicken is best enjoyed right away when the contrast between crispy coating and tangy-sweet sauce is at its peak.

Nutritional values

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