Ingredients:

  • 1 lb (450g) Boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 tsp (10 ml) Soy Sauce (low sodium preferred)
  • 1 large Egg white
  • ½ tsp (2.5 ml) Sesame Oil
  • Pinch of black pepper
  • ½ cup (60g) All-purpose flour
  • ½ cup (60g) Cornstarch
  • 1 tsp (5g) Baking powder
  • ½ cup (120 ml) Cold water
  • Neutral oil for frying (approx. 4 cups)
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, freshly grated
  • Zest of 1 large Orange (finely grated)
  • ¾ cup (180 ml) Freshly squeezed Orange Juice
  • ¼ cup (60 ml) Rice Vinegar (unseasoned)
  • ¼ cup (60 ml) Soy Sauce (low sodium)
  • ½ cup (100g) Granulated Sugar
  • 1 tbsp (15 ml) Honey or light corn syrup
  • 2 tsp Cornstarch slurry (2 tsp cornstarch mixed with 2 tbsp cold water)
  • 1 tsp Sesame seeds (toasted, optional)
  • Spring onion greens, thinly sliced (optional)

Instructions:

  1. Prep the Chicken: Cut the chicken into uniform 1-inch pieces. Pat them dry thoroughly.
  2. Marinate: Combine the chicken pieces with the soy sauce, egg white, and sesame oil. Toss to coat and set aside for 10 minutes maximum.
  3. Prepare the Sauce Mise en Place: Grate the orange zest, juice the orange, mince the garlic and ginger, and set all sauce ingredients within easy reach. Prepare the cornstarch slurry.
  4. Heat the Oil: Fill a heavy pot or wok with 1.5–2 inches of neutral oil. Heat the oil to 350°F (175°C).
  5. Mix the Batter: Whisk together the flour, cornstarch, and baking powder. Gradually whisk in the cold water until a thick, smooth, pancake-like batter forms.
  6. Coat the Chicken: Add the marinated chicken directly into the batter bowl. Toss to ensure every piece is thoroughly covered.
  7. First Fry (The Cook): Carefully drop the battered chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 3–4 minutes until they are pale golden and cooked through. Remove and place onto a wire rack to drain and rest for at least 5 minutes.
  8. Second Fry (The Crunch): Increase the oil temperature to 375°F (190°C). Return all the rested chicken pieces to the hot oil and fry for 60–90 seconds until they are a deep golden brown and boast a proper crunch. Remove immediately and place back on the wire rack.
  9. Sauté Aromatics: In a saucepan, add 1 tablespoon of the frying oil (discard the rest). Add the minced garlic and ginger and sauté over medium heat for 30 seconds until fragrant.
  10. Deglaze and Simmer: Add the orange zest, orange juice, rice vinegar, soy sauce, sugar, and honey/corn syrup. Bring the mixture to a rapid simmer, stirring until the sugar dissolves.
  11. Thicken: Whisk the cornstarch slurry quickly and vigorously into the sauce. Continue stirring until the sauce thickens and coats the back of a spoon (about 1–2 minutes). Remove from heat.
  12. Toss and Serve: Add the crispy double-fried chicken to the pan with the sauce. Toss quickly to coat every piece evenly. Serve immediately, garnished with toasted sesame seeds and spring onions.