Serves 3
Directions
- 1Trim off fat from chicken and slice into 1/4 inch pieces.
- 2Season chicken with salt, white pepper, and garlic powder.
- 3Set aside seasoned chicken and marinade for at least 30 minutes.
- 4In a large bowl, combine cornstarch, flour, baking powder, and water.
- 5Whisk the batter ingredients together until smooth and thick.
- 6Add marinated chicken to the batter and mix well until evenly coated.
- 7In a separate bowl, mix together water, orange juice, orange concentrate, sugar, vinegar, soy sauce, and dark soy sauce.
- 8In a large wok, heat oil to 350°F.
- 9Fry battered chicken for 3-4 minutes or until the batter is firm and pale beige.
- 10Remove chicken from oil and strain; let it cool.
- 11When ready to cook, fry the par-fried chicken for another 2-3 minutes at 400°F or until lightly golden.
- 12In a pan, heat as much sauce mixture as needed.
- 13Once the sauce is boiling, add cornstarch slurry to thicken.
- 14Add the double-fried chicken pieces to the thickened sauce, toss well until evenly coated, and serve hot.
Ingredients
- 1.5 lbs chicken thigh, boneless, skinless
- 0.5 tbsp kosher salt
- 0.5 tbsp garlic powder
- 0.5 tsp White pepper
- 0.75 cup corn starch
- 0.25 cup all purpose flour
- 1 tsp Baking powder
- 0.66 cup water
- 0.5 cup water
- 0.5 cup orange juice
- 0.33 cup Orange concentrate
- 3 tbsp sugar
- 2 tbsp vinegar
- 1 tbsp Soy sauce
- 0.5 tbsp dark soy sauce
- 2 drops yellow food coloring
- 1 drop red food coloring
- 2 tbsp water
- 1 tbsp cornstarch
- Frying oil
Equipment
large bowlwokpan
Tips
- Double fry the chicken to ensure it remains crispy even when covered in sauce.
- The batter ingredients (corn starch, all-purpose flour, baking powder) are non-negotiable for a flaky and crispy batter.
- Using orange juice and orange concentrate provides an authentic orangey taste.
- Par-fried chicken can be stored in the fridge for up to one week.
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