Ingredients
• 2 lb boneless, skinless chicken thighs(905 g)
• 1 tablespoon salt
• 1 teaspoon white pepper
• 1 cup cornstarch(125 g)
• 3 cups flour(375 g)
• 1 egg
• 1 ½ cups water(360 mL)
• 2 tablespoons oil
• 6 cups oil(1 ½ L), for frying
Orange Sauce
• 1 tablespoon oil
• ¼ teaspoon chili flake
• 1 tablespoon garlic, minced
• ½ teaspoon ginger, minced
• ¼ cup sugar(50 g)
• ¼ cup brown sugar(55 g)
• ¼ cup orange juice(60 mL)
• ¼ cup white distilled vinegar(60 mL)
• 2 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoons cornstarch
• 1 teaspoon sesame oil
Directions
• Cut chicken into 1 inch cubes and set aside.
• Mix salt, white pepper, cornstarch and, flour. Whisk to combine.
• Add egg, water and oil till it reaches pancake batter consistency.
• After adding chicken to batter, refrigerate at least 30 minutes.
• Gently add chicken to oil in a heavy bottom pan or wok and cook for 5-6 minutes until lightly golden brown.
• Remove chicken and set aside in a paper towel lined plate.
• Add oil to a heavy bottomed pot over medium-high heat and add red pepper flakes, ginger, and garlic after oil is shimmering and cook for 30 seconds.
• Add sugar, brown sugar and orange juice and let the sugar dissolve.
• Add vinegar, soy sauce, cornstarch and water. Whisk to combine and add to pan.
• Cook the sauce until it reaches consistency of syrup.
• Add fried chicken and coat it with the sauce. Add the sesame oil.
25mins
Cook Time
