Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 0.5 cup cornstarch
  • 1 large egg, beaten
  • 0.5 tsp salt
  • 0.5 tsp white pepper
  • 2 cups neutral oil for frying
  • 0.75 cup fresh orange juice
  • 1 tbsp orange zest
  • 0.25 cup rice vinegar
  • 3 tbsp soy sauce
  • 0.5 cup light brown sugar, packed
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 tsp red chili flakes
  • 1 tbsp cornstarch for slurry
  • 1 tbsp cold water

Instructions:

  1. Prep the chicken. Pat the 1.5 lbs chicken thighs completely dry with paper towels. Note: Excess moisture causes the oil to splatter and prevents a crisp crust.
  2. Season and coat. Toss the chicken with 0.5 tsp salt, 0.5 tsp white pepper, and the beaten egg.
  3. Dredge in starch. Add 0.5 cup cornstarch and toss until every piece is fully coated and no wet spots remain.
  4. Heat the oil. Pour 2 cups neutral oil into a heavy skillet and heat to 350°F.
  5. Fry in batches. Carefully lower chicken into the oil and cook for 4 minutes until the coating is hard and golden brown.
  6. Drain and rest. Remove chicken to a wire rack. Note: Resting on a rack prevents the bottom from getting soggy in its own steam.
  7. Sauté aromatics. In a separate large pan, sauté 2 cloves minced garlic and 1 tsp grated ginger for 30 seconds until fragrant but not brown.
  8. Simmer the sauce. Add 0.75 cup OJ, 1 tbsp zest, 0.25 cup rice vinegar, 3 tbsp soy sauce, 0.5 cup brown sugar, and 0.5 tsp chili flakes.
  9. Thicken with slurry. Whisk in the cornstarch and water mixture and boil for 1 minute until the liquid turns translucent and thick.
  10. The final toss. Add the fried chicken to the sauce and toss quickly until every piece is glistening and cloaked in glaze.