Preparation:   

Preparation time: 30 mins

Cooking time: 15 mins

Serving: 4

Ingredients:

  Chicken

• 1 lb chicken thigh cut into 1" pieces
• 2 cloves garlic grated
• 1 tbsp ginger grated
• 2 tbsp light soy sauce
• 1 tbsp shaoxing wine
• 1/2 tsp white pepper
• 1 tbsp sesame oil
• orange zest of 1/2 orange
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 tsp white pepper
• 3 cups neutral oil for frying

  Sauce

• 1/4 cup light soy sauce
• 1/4 cup orange juice
• 3 tbsp brown sugar
• 1/4 cup chicken stock sub water
• orange zest other 1/2 orange
• 2 cloves garlic chopped
• 1 tbsp ginger minced
• 1/2 tbsp crushed red pepper
• 2 tbsp distilled white vinegar

  Cornstarch Slurry

• 1 tbsp cornstarch
• 1/4 cup water

Instructions:

1. Cut boneless, skinless chicken thigh into 1" pieces and marinate with garlic, ginger, light soy, Shaoxing wine, white pepper, sesame oil, and orange zest for 30 minutes
2. For your sauce: mix together light soy, orange juice, water or stock, brown sugar, and orange zest until sugar is dissolved.
3. Whisk together AP flour, cornstarch, baking powder, salt, and pepper. Drizzle in some of the extra chicken marinade and mix to create more craggily bits.
4. Dredge your chicken and pack the coating in well.
5. Fry at 350F for 4-5 minutes or until golden brown. Remove from oil and set aside.
6. OPTIONAL: Fry at 350F for another 1 min for extra crispiness.
7. Over high heat, sauté garlic, ginger, and crushed red pepper for 15 seconds until fragrant. Immediately add in your sauce, vinegar and mix, then add your cornstarch slurry to thicken.
8. Toss in your chicken and coat evenly for 30 seconds and serve immediately with rice. Enjoy!