Ingredients:

  • 680g / 1.5 lb Boneless, Skinless Chicken Thighs (cut into 1-inch cubes)
  • 1 large Egg, lightly beaten
  • 2 Tbsp / 30 ml Light Soy Sauce (or Tamari)
  • 1 tsp / 5 ml Sesame Oil
  • 1 clove Garlic, minced
  • 2 cups / 240g All-Purpose Flour
  • ½ cup / 60g Cornstarch (Maize Starch)
  • 1 tsp / 5g Baking Powder
  • 1 tsp / 5g Fine Sea Salt
  • 1 cup / 240 ml Cold Water (plus more, if needed)
  • 4 cups / 950 ml Neutral Oil (Canola, Vegetable, or Peanut) for frying
  • ½ cup / 120 ml Freshly Squeezed Orange Juice (from 1-2 oranges)
  • Zest of 1 Large Orange
  • ¼ cup / 60 ml Rice Vinegar (unseasoned)
  • ½ cup / 100g Granulated Sugar
  • ¼ cup / 60 ml Light Soy Sauce
  • 2 Tbsp / 30g Fresh Ginger, minced
  • 2 cloves Garlic, minced
  • 1 Tbsp / 15 ml Sesame Oil (for sauce)
  • 1 tsp / 5 ml Red Pepper Flakes (optional)
  • Slurry: 1 Tbsp / 8g Cornstarch mixed with 2 Tbsp / 30 ml Cold Water
  • Toasted Sesame Seeds (for garnish)
  • Sliced Spring Onion (Scallion) (for garnish)

Instructions:

  1. Prepare and Marinate the Chicken: In a medium bowl, mix the cubed chicken with the egg, 2 Tbsp soy sauce, sesame oil, and minced garlic. Cover and refrigerate for a minimum of 30 minutes to allow the flavours to penetrate.
  2. Prepare the Orange Sauce Base: In a small saucepan, combine the orange juice, zest, rice vinegar, sugar, soy sauce, ginger, garlic, sesame oil, and chilli flakes (if using). Keep the pan ready and prepare the cornstarch slurry separately (cornstarch mixed with cold water).
  3. Prepare the Batter and Oil: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Pour the cold water into the dry mixture and mix gently until just combined. The batter should be thick and slightly lumpy. Heat the neutral oil in a wok or deep pot to 325°F (160°C).
  4. First Fry (Cooking the Chicken): Toss the marinated chicken pieces directly into the batter until fully coated. Carefully drop the chicken pieces, one by one, into the hot oil. Do not crowd the pot; fry in 2 or 3 batches. Cook for 3–4 minutes until the chicken is cooked through and lightly pale. Remove and place on a wire rack set over a baking sheet. Let the chicken rest for 5–10 minutes.
  5. Second Fry (Achieving Maximum Crispiness): Increase the oil heat to 375°F (190°C). Return the resting chicken to the hot oil, frying in the same batches for 1–2 minutes until deep golden brown and aggressively crispy. Remove and place back on the wire rack.
  6. Finish the Sauce: Place the saucepan of sauce ingredients over medium heat and bring the mixture to a gentle boil, stirring until the sugar is dissolved. Whisk the cornstarch slurry once more, then slowly pour it into the simmering sauce while stirring continuously until the sauce thickens to the consistency of thin syrup. Turn off the heat immediately.
  7. Assemble and Serve: Add the crispy fried chicken directly into the warm sauce. Toss gently and quickly until all the pieces are evenly coated. Transfer immediately to a serving dish and garnish with toasted sesame seeds and sliced spring onion.