Orange Chicken (Cassie Yeung Style)

Ingredients

Chicken and Batter

• 1 lb chicken thigh or breast, cut into bite-sized pieces
• 1 egg
• 1 tsp soy sauce
• 1 tsp neutral oil
• 1 tsp grated ginger
• 1 tsp grated garlic
• 1 Tbsp cornstarch
• 3 Tbsp all-purpose flour
• 1 tsp baking powder
• 1 tsp white pepper
• Salt to taste
• Oil for frying

Sauce

• Zest of one orange
• Juice of one orange (about 1/4 cup)
• 1 cup chicken broth
• 2 Tbsp soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp Shaoxing wine (optional)
• 1 tsp grated ginger
• 1 tsp grated garlic
• 2 Tbsp brown sugar
• 1 Tbsp cornstarch + 2 Tbsp cold water (slurry)
• 1 tsp sesame oil

Instructions

1. Marinate and Batter the Chicken

Mix the chicken with the egg, soy sauce, oil, garlic, and ginger. Add the cornstarch, flour, baking powder, white pepper, and salt. Coat the chicken evenly. Add a little more flour and cornstarch if the batter feels too thin.

2. Fry the Chicken

Heat frying oil in a wok or skillet. First fry: Cook the chicken in two batches for about 4 minutes, until pale golden. Remove and set aside. Second fry: Turn up the heat. Return all the chicken to the oil for about 2 minutes, until deep golden and very crisp.

3. Make the Sauce

Pour out most of the frying oil. Add all the sauce ingredients except the slurry and sesame oil. Bring to a boil. Stir in the slurry to thicken the sauce into a glaze.

4. Combine

Add the chicken to the sauce and toss until coated. Finish with the sesame oil. Serve with rice and top with sesame seeds or green onions if you like.