American
Crispy Orange Chicken
Twice-fried chicken thigh pieces stay crisp beneath a fresh orange glaze sharpened with rice vinegar, ginger, garlic, soy, and a restrained touch of chile.
4 servings · 35 minutes prep · 25 minutes cook
Ingredients
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon light soy sauce
- 1 large egg white
- 1/2 cup plus 1 tablespoon cornstarch, divided
- 1/2 cup all-purpose flour
- 1/2 teaspoon Diamond Crystal kosher salt
- 6 cups neutral oil, for frying
Orange Glaze
- 3/4 cup fresh orange juice
- 2 teaspoons finely grated orange zest
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons light soy sauce
- 1/4 cup packed brown sugar
- 2 garlic cloves, finely grated
- 2 teaspoons finely grated ginger
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon cool water
Finish
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
Directions
Marinate and Coat
- Toss the chicken with 1 tablespoon light soy sauce and the egg white; rest in the refrigerator for 20 minutes.
- Whisk 1/2 cup of the cornstarch with the flour and salt. Lift chicken from excess marinade, toss in the coating, press it onto every surface, and shake off loose flour.
Fry, Glaze, and Refry
- Heat the frying oil in a deep pot to 340°F / 170°C. Fry chicken in three batches for 3 to 4 minutes, stirring carefully to separate, until pale gold and at least 165°F / 74°C. Drain on a rack for 8 minutes.
- While the first-fried chicken rests, combine the orange juice, zest, rice vinegar, remaining soy sauce, brown sugar, garlic, ginger, sesame oil, and chile flakes. Simmer 4 minutes. Whisk the remaining 1 tablespoon cornstarch with the cool water; whisk it in gradually and boil 30 seconds, stopping when the glaze is glossy and flows from a spoon. Remove from the heat and hold warm.
- Raise oil to 375°F / 190°C. Refry each batch for 60 to 90 seconds, until deep gold and audibly crisp. Return to the rack. Turn off the heat and leave the pot in a stable place; keep water away and cool the oil completely before straining or disposal.
Toss and Serve
- Put hot chicken in a wok over high heat. Add only enough glaze to coat and toss for 15 to 20 seconds. Finish with scallions and sesame seeds; serve while the crust is crisp and the center is hot.
