Orange Chicken

• servings: Serves: 2 people

Ingredients

For the marinade

300g / 10.6 oz boneless chicken breast :

2.9g / ½ tsp salt

0.6g / ¼ tsp ground black pepper or to taste

30g / 2 Tbsps freshly squeezed orange juice

For the batter

• 2 eggs

• 100g / 3.5 oz cornstarch

For the sauce

• 9g / 2 tsps cooking oil

• 4.5g / 1.5 tsps minced ginger

9g / 1 Tbsp minced garlic

• 0.5g / ¼ tsp red pepper flakes

60g / ¼ cup fresh orange juice

58g / 3.5 Tbsps soy sauce

50g / ¼ cup brown sugar •

4.5g / 1.5 tsps orange zest •

21g / 1 Tbsp honey •

48g / 3 Tbsps white vinegar •

15g / 1 Tbsp water •

10g / 4 tsps cornstarch

For frying and serving:

• 440g / 2 cups frying oil •

4g / 1 Tbsp diced scallion as garnish •

Red pepper flakes as garnish •

A few orange slices as garnish

Directions

1. Cut the chicken breast into two strips lengthwise and then slice the strips into ¼-inch-thick pieces.

2. Combine the chicken, salt, ground black pepper, and freshly squeezed orange juice in a mixing bowl and mix well. Let the mixture rest for 30 minutes to allow the orange juice to tenderize the meat.

3. Mix the two eggs with 100g of cornstarch until it makes a smooth batter. It takes a few minutes before the cornstarch changes from being clumpy to smooth.

4. Combine the chicken with the cornstarch batter and mix thoroughly.

5. Heat the oil in a wok to 360°F / 182°C. If you don't have a thermometer, test the temperature by adding a few drops of batter. If the batter bubbles and floats to the top of the oil immediately, the temperature is good

6. Carefully add the chicken slices into the oil, one by one, and fry for 3 minutes or until the meat is slightly golden. Remove the chicken from the oil and let it rest for 10 minutes. I suggest frying the chicken in two batches to avoid crowding the wok. Between each fry, please use a fine sieve to remove the starch clumps from the oil; otherwise, it will compromise the taste of the dish.

7. Increase the oil's temperature to 390°F / 198°C. Double-fry the chicken for 2 minutes or until golden brown. Remove the chicken from the oil and set it aside.

§ Chef's Secret: Double-frying is the key to ensuring all your chicken comes out crispy.

8. To make the orange sauce, add 2 tsps oil, minced ginger, garlic, and red pepper flakes to the wok. Stir over medium-low heat until fragrant.

9. Add the fresh orange juice, soy sauce, brown sugar, orange zest, honey, and vinegar. Stir until the sugar melts.

10. Mix 1 Tbsp water with 4 tsps cornstarch until no lumps remain, and then add it to the wok. Stir over medium heat for a few minutes to thicken the sauce. Be aware that if the sauce is too thin, the chicken will lose its crunchiness faster.

11. Toss the fried chicken with the sauce until it's thoroughly coated. Garnish with diced scallions, red pepper flakes, and orange slices. Serve with white rice.