Photo by Faride Sadegin
Serve: 4 to 6
Preparation time: 15 minutes
Total time: 1 hour
material
For chickens:
3 cups | 415 grams all-purpose flour
1 cup | 145 grams of cornstarch
1 tablespoon kosher salt
1 teaspoon baking powder
1 teaspoon white pepper
1 large egg
2 tablespoons vegetable oil, more for frying
2 lbs | 920 grams boneless skinless chicken thighs, cut into 1-inch cubes
Orange sauce:
1 tablespoon vegetable oil
½ tablespoon minced garlic
½ teaspoon minced ginger
½ teaspoon chili flakes
1/4 cup | 50 grams of light brown sugar
¼ cup | 55 grams of granulated sugar
¼ cup | 60ml orange juice
¼ cup | 60ml white vinegar
2 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon sesame oil
serve:
cooked rice
direction
- In a medium mixing bowl, combine flour, cornstarch, salt, baking powder, and white pepper. Mix with a whisk. Add eggs, 2 tbsp oil, 3 cups | 750 ml water to a pancake consistency. Add chicken and chill in the refrigerator for at least 30 minutes.
- Heat 3 inches of oil in a wok or heavy-bottomed saucepan until a frying thermometer registers 350 degrees Fahrenheit. Gently add chicken and cook for 45 seconds to 1 minute, until dough is set. Use a spider to remove chicken and transfer to a paper towel-lined plate. Place semi-cooked chicken in the freezer until cool. Return chicken to oil and cook until lightly golden, 4 to 5 minutes. Use a spider to remove chicken and transfer to a paper towel-lined plate.
- Make the sauce: Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. When the oil starts to shimmer, add the garlic, ginger and red pepper flakes and cook for 30 seconds, stirring constantly. Add brown sugar and granulated sugar and mix. Add the orange juice and start to dissolve the sugar into the liquid, stirring occasionally, then add the vinegar and soy sauce.In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Add to skillet and continue cooking until sauce has the consistency of maple syrup, about 30 seconds. Add the fried chicken and stir-fry until the sauce coats everything. Drizzle with sesame oil and serve with rice.
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