Ingredients:

  • 5 lbs Boneless, skinless chicken thighs (cut into 1-inch cubes)
  • 1 Tbsp Low-sodium soy sauce (for marinade)
  • 1 tsp Fresh ginger (grated)
  • 1 Large egg white
  • 2 Tbsp Cornstarch (for marinade)
  • 1/2 cup All-purpose flour
  • 1/2 cup Cornstarch (for batter)
  • 1 tsp Baking powder
  • Approx. 1/2 cup Cold water (for batter)
  • Pinch Salt & Black Pepper
  • 3 cups Neutral oil (for frying)
  • 1 cup Fresh Orange Juice
  • 1 Tbsp Orange Zest (finely grated)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Rice Vinegar (unseasoned)
  • 2 Tbsp Low-sodium soy sauce (for sauce)
  • 2 cloves Garlic (minced)
  • 1 Tbsp Fresh ginger (minced)
  • 1 Tbsp Cornstarch (for slurry)
  • 2 Tbsp Cold water (for slurry)
  • 1 tsp Sesame oil (to finish)
  • Toasted sesame seeds (for garnish)
  • 2 Tbsp Spring onions (sliced, for garnish)

Instructions:

  1. Marinate the Chicken: In a medium bowl, combine the diced chicken with 1 Tbsp soy sauce, grated ginger, egg white, and 2 Tbsp cornstarch. Toss well to coat. Set aside for 15-30 minutes.
  2. Whisk the Sauce Base: In a small saucepan (off heat), whisk together the orange juice, zest, sugar, rice vinegar, and 2 Tbsp soy sauce. Set aside.
  3. Sauté Aromatics: Heat a splash of oil in the saucepan over medium heat. Add the minced garlic and minced ginger and sauté for 30–60 seconds until fragrant (do not brown).
  4. Simmer the Sauce: Pour the liquid sauce base into the saucepan. Bring the mixture to a gentle boil, then reduce heat to a simmer for 3–5 minutes until the sugar dissolves.
  5. Prepare the Slurry: Whisk the 1 Tbsp cornstarch with the 2 Tbsp cold water in a small cup until smooth.
  6. Thicken the Sauce: While the sauce is simmering, slowly pour the cornstarch slurry into the saucepan, whisking continuously. The sauce should thicken to a syrupy consistency. Remove from heat and stir in the sesame oil. Set aside.
  7. Prepare the Batter: In a separate bowl, whisk together the flour, 1/2 cup cornstarch, baking powder, salt, and pepper. Slowly whisk in the cold water until you have a thick, pancake-like batter.
  8. Coat the Chicken: Toss the marinated chicken pieces directly into the batter until they are completely coated.
  9. Heat the Oil: Fill a heavy-bottomed pan or wok with the neutral oil to a depth of about 1.5 inches. Heat the oil to 350°F (175°C). Use a thermometer for accuracy!
  10. Fry the Chicken: Carefully drop about half of the battered chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 4–5 minutes, turning occasionally, until golden brown and crisp.
  11. Drain: Remove the cooked chicken with a slotted spoon and immediately place it on a wire rack to drain excess oil. Repeat with the remaining chicken batch.
  12. Assembly: Return the saucepan with the orange sauce to low heat to warm it slightly. Add all the fried chicken pieces directly to the warm sauce. Use a rubber spatula to toss quickly and gently until every piece is evenly coated in the sticky glaze (no more than 30 seconds).
  13. Serve: Transfer the coated Orange Chicken immediately to a serving platter. Garnish generously with toasted sesame seeds and sliced spring onions.