Pollo a la Naranja (Orange Chicken with Chamoy)

Ingredients

• 8 boneless, skinless chicken thighs (Cut into 1-inch cubes)
• 2 tbsp cornstarch (For coating the chicken)
• neutral oil (For frying; use enough for 2 to 3 inches in the skillet or wok)
• 0.75 cup potato starch (For the batter)
• 1 tsp garlic powder (For the batter)
• Diamond Crystal kosher salt (A pinch, for the batter)
• freshly ground black pepper (A pinch, for the batter)
• 1 large egg (For the batter)
• 0.5 cup water (For the batter)
• 1 recipe Orange Chamoy Sauce (Use the full recipe; makes about 1 cup)
• 3 cups steamed jasmine rice (For serving)
• cilantro leaves (For garnish)
• sesame seeds (For garnish)
• limes (Cut into cheeks, for serving)
• orange zest (Zest of 1/2 an orange)
• 0.5 cup freshly squeezed orange juice (About 2 oranges)
• 3 tbsp granulated sugar (For the sauce)
• 0.25 cup chamoy sauce (For the sauce)
• 5 tbsp soy sauce (For the sauce)
• 2 garlic cloves (For the sauce)
• 1 tsp fresh ginger (Peeled and chopped)
• 1 tsp rice vinegar (For the sauce)
• 1 tbsp cornstarch (For thickening the sauce)

Steps

1. 1

   Make the Orange Chamoy Sauce first. In a blender, combine the orange zest, orange juice, sugar, chamoy sauce, soy sauce, garlic, ginger, rice vinegar, and cornstarch. Blend until fully incorporated and smooth.

2. 2

   Transfer the blended sauce to a small pot over medium heat. Bring it to a simmer and continue cooking until it begins to thicken, about 5 minutes. Remove it from the heat immediately and set it aside.

3. 3

   In a medium bowl, combine the cubed chicken thighs with the 2 tablespoons cornstarch. Toss until every piece is evenly coated, then set aside.

4. 4

   Prepare the batter in a large bowl by mixing the potato starch, garlic powder, kosher salt, and black pepper. Add the egg and 1/2 cup water, then whisk until smooth.

5. 5

   Add the cornstarch-coated chicken to the batter and stir until the pieces are thoroughly coated.

6. 6

   Add 2 to 3 inches of neutral frying oil to a cast-iron skillet or wok. Set it over medium-high heat and heat the oil to 350°F, checking with a frying thermometer.

7. 7

   While the oil heats, line a baking sheet with paper towels and place a wire cooling rack on top.

8. 8

   Transfer pieces of battered chicken directly from the batter into the hot oil, working in batches so the pan does not become crowded. A metal skewer can be used to lift the pieces from the batter, remove excess batter, and lower them gently into the oil.

9. 9

   Fry each batch for 6 to 7 minutes, flipping the pieces with a slotted spoon, until golden brown on both sides. Test one piece for doneness before removing the rest.

10. 10

    Remove the cooked chicken with a slotted spoon and drain it on the prepared wire rack. Before each new batch, confirm that the oil has returned to 350°F.

11. 11

    After all the chicken is fried, discard the remaining frying oil and wipe out the wok.

12. 12

    Return the fried chicken to the wok and set it over high heat. Pour the Orange Chamoy Sauce over the chicken and gently toss until the chicken is coated and very hot.

13. 13

    Serve the orange chicken with the steamed jasmine rice. Garnish with cilantro leaves and sesame seeds, and serve with lime cheeks.

Notes

Chamoy is a Mexican seasoning sauce with a complex sweet-sour-salty flavor and chili-spiced character. It can be found at Mexican grocery stores or ordered online. The batter is gluten-free, but use gluten-free soy sauce if needed.

Nutrition per serving

• main
• Mexican
• gluten-free
• fried
• crispy
• spicy
• chicken
• rice