Crispy Orange Chicken

Steps

1. 1

   Cut the chicken into bite-size pieces and season it lightly with salt. Place the chicken in a bowl and add about ¼ cup cornstarch, tossing until every piece is evenly coated.

2. 2

   Pour plenty of neutral oil into a deep skillet or pot and heat it to approximately 350°F (180 °C) (175°C (350 °F)). Fry the coated chicken in batches so the pan is not overcrowded.

3. 3

   Fry the chicken until deeply golden and crisp and the center reaches 165°F (74 °C) (74°C (165 °F)), turning as needed for even browning. Transfer the cooked chicken to a wire rack or paper towel-lined plate and repeat with the remaining pieces.

4. 4

   Zest the oranges before squeezing them. Add approximately 1 cup fresh orange juice and the orange zest to a bowl.

5. 5

   Add the soy sauce, rice vinegar, brown sugar, minced garlic, and 1 tablespoon cornstarch to the orange juice mixture. Whisk thoroughly until the sugar is distributed and the cornstarch is fully dissolved.

6. 6

   Pour the sauce mixture into a clean skillet and cook over medium heat, stirring frequently, until it begins to simmer and visibly thickens into a glossy sauce, about 3–5 minutes.

   Start 5-minute timer
7. 7

   Add the crispy chicken back to the skillet. Toss continuously until every piece is coated and the sauce clings to the chicken, about 1–2 minutes.

   Start 2-minute timer
8. 8

   Serve immediately while the chicken is crisp and the sauce is glossy.