Double-Fried Orange Chicken
Battered chicken-thigh pieces fried twice in small batches, then tossed in an orange, ketchup, vinegar, and chili glaze.
Ingredients
Chicken Marinade
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
- ¼ cup water
- ½ teaspoon Kosher salt fine salt is okay too
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon neutral oil for the batter only
Orange Sauce
- 1 cup orange juice (about 2 to 3 oranges juiced)
- 1 tablespoon orange zest colored zest only, without white pith
- ¼ cup ketchup
- 2 tablespoons granulated sugar use more if your oranges are not as sweet
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
- ½ tablespoon garlic, minced (about 1 clove)
- ½ teaspoon Chinese chili pepper flakes (or 1 teaspoon crushed red pepper)
- 1 stalk green onion, thinly sliced (white and green separated)
- 1 whole dry chili pepper optional
- as needed oil additional oil for frying, about 2-inch depth in a tall pot; also about 1 teaspoon for sauce aromatics
Instructions
- Work water, baking soda, and salt into chicken pieces. Incorporate eggs, coating starch, and 1 tablespoon neutral oil. Keep chilled if not frying immediately.
- Heat about 2 inches oil to 375°F in a tall heavy pot, leaving generous headroom. Fry in two small batches,4–5 minutes each, then rack-drain 2–3 minutes per batch.
- Bring oil back to 375°F. Fry the batches again 5–6 minutes each until crisp, checking the thickest chicken reaches 165°F.
- Whisk juice, zest, ketchup, sugar, vinegar, and the separate tablespoon starch. Warm roughly 1 teaspoon extra oil in a wide pan and briefly cook garlic, onion whites, and chili.
- Stir sauce again, pour into the aromatic pan, and simmer to a glossy coating. Briefly toss fried chicken in sauce, finish with green onion tops, and serve 4 portions.
Notes
Oil for frying is additional to the tablespoon in batter. Use a tall pot, adequate headroom and small batches. Cooking estimate includes two batches at each fry stage; smaller pots take longer. Chicken must reach 165°F. Drain between stages; rice is separate.