Equipment
Ingredients
Chicken and Marinade
- 600 g boneless skinless chicken thighs, cut into 2.5cm pieces
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 1 egg, beaten
Dry Coating
- 120 g cornstarch
- 40 g all-purpose flour
- 4 g kosher salt
- 2 g white pepper
Orange Sauce
- 120 ml fresh orange juice
- 5 g orange zest, finely grated
- 60 g granulated sugar
- 30 ml light soy sauce
- 30 ml rice vinegar
- 10 g garlic, minced
- 10 g ginger, minced
- 5 ml toasted sesame oil
- 10 g cornstarch
- 15 ml water
Frying
- 1000 ml neutral cooking oil
Nutrition (per serving)
Method
In a mixing bowl, combine the diced chicken thighs, 15ml light soy sauce, shaoxing wine, and the beaten egg. Mix thoroughly, cover, and let marinate at room temperature for 30 minutes.
In a separate bowl, whisk together the fresh orange juice, orange zest, sugar, 30ml light soy sauce, and rice vinegar until the sugar begins to dissolve. Set aside.
In a large shallow bowl, whisk together the 120g cornstarch, all-purpose flour, kosher salt, and white pepper. Working in batches, dredge the marinated chicken pieces in the dry mixture, pressing firmly so the coating adheres. Shake off excess and place on a wire rack.
Heat the neutral cooking oil in a wok or Dutch oven to 175°C/350°F. Carefully drop the coated chicken pieces into the oil one by one. Fry in batches to avoid crowding the pan, cooking for 4 to 5 minutes until lightly golden. Remove with a spider strainer and drain on a wire rack.
Increase the heat to bring the oil temperature up to 190°C/375°F. Return all the partially fried chicken to the wok for a second fry. Cook for 1 to 2 minutes until deeply golden and very crispy. Remove and drain on a clean wire rack. Ensure internal temperature reaches at least 74°C/165°F.
Carefully discard all but 15ml (1 tablespoon) of oil from the wok. Over medium heat, add the minced garlic and ginger. Sauté for 30 seconds until highly fragrant but not browned.
Pour the prepared orange juice mixture into the wok. Bring to a rapid simmer and let it reduce slightly for 2 minutes. In a small cup, mix the remaining 10g of cornstarch with 15ml of water to create a slurry. Stir the slurry into the boiling sauce.
Continue to stir the sauce constantly for 30 to 60 seconds until it becomes thick, glossy, and coats the back of a spoon. Turn off the heat and stir in the toasted sesame oil.
Immediately add the crispy double-fried chicken to the thickened sauce in the wok. Toss vigorously until every piece is completely enrobed in the glaze. Serve immediately alongside steamed rice.
Chef's Notes
- Always use chicken thighs over breasts for deep frying; the higher fat content ensures the meat remains incredibly juicy even through a double-fry process.
- The secret to a restaurant-quality glaze is the combination of fresh orange juice and the zest. Bottled juice lacks the essential aromatic oils that give the dish its signature brightness.
- The inclusion of a small amount of all-purpose flour in the predominantly cornstarch coating promotes browning, while the cornstarch provides the delicate, shatter-glass crunch.
- Tossing the chicken off the heat is crucial. Boiling the sauce with the chicken in it will rapidly destroy the crispy crust.
Storage
Refrigerator: 3 days — Store chicken and sauce separately if possible to maintain crispness.
Freezer: 1 month — Freeze fried chicken without sauce. Bake from frozen, then toss in freshly made sauce.
Reheating: Reheat chicken in an air fryer at 190C/375F for 5 minutes until crispy, then toss in warmed sauce.
