Express Style Orange Chicken

 Express Style Orange Chicken 
 

Dietary Information
⦁ Contains Gluten (Soy Sauce, Flour)
⦁ Contains Egg
⦁ Adaptation: Use Tamari instead of Soy Sauce for GF.

Ingredients List
The Chicken:
⦁ 700g| 1.5 lbs Boneless Skinless Chicken Thighs, cut into 1-inch cubes
⦁ 1 Egg
⦁ 1 tsp Salt
⦁ 1 tsp White pepper
⦁ 70g | 2.5 oz Cornstarch (for batter)
⦁ 70g  | 2.5 oz All-Purpose Flour (for batter)
⦁ Oil for deep frying

The Orange Sauce:
⦁ 240g  | 8.5 oz Orange Juice (approx 1 cup)
⦁ 100 g | 3.5 oz Sugar
⦁ 2 tbsp Rice Vinegar (or white vinegar)
⦁ 2 tbsp Soy Sauce
⦁ 1 tsp Ginger, minced
⦁ 1 tsp Garlic, minced
⦁ ½ tsp Red Chili Flakes
⦁ Orange Zest from 1 orange
⦁ Slurry: 1 tbsp Cornstarch mixed with 2 tbsp Water

Step-by-Step Guide
⦁ Batter: Whisk egg, salt, and pepper in a bowl. Add chicken cubes and coat. In a separate bowl, whisk together flour and cornstarch. Dredge chicken into the dry mix, pressing firmly to adhere.
⦁ First Fry: Heat oil to 175°C (350°F). Fry chicken in batches for 3-4 minutes until pale golden. Remove and drain on a rack. Let cool for at least 5 minutes.
⦁ Make Sauce: In a wok or large saucepan, combine all sauce ingredients except the slurry. Bring to a boil, stirring to dissolve sugar. Whisk in the cornstarch slurry and simmer for 2 minutes until thickened and glossy.
⦁ Second Fry (The Crisp step): Reheat oil to 190°C (375°F). Fry the chicken again for 1-2 minutes until deep golden brown and ultra-crispy. Drain briefly.
⦁ Toss: Immediately toss the hot, crispy chicken in the sauce until coated. Serve immediately.