Ingredients:

  • 5 lbs (680 g) Boneless, skinless Chicken Thighs, cubed
  • 1 Tbsp Light Soy Sauce (for marinade)
  • 1 Tbsp (15 ml) Shaoxing Rice Wine (or dry sherry)
  • 1 tsp (5 g) Fresh Ginger, grated (for marinade)
  • 1 Large Egg White
  • Pinch Fine Sea Salt
  • Pinch White Pepper
  • 1/2 cup (60 g) All-Purpose Flour
  • 1/2 cup (60 g) Potato Starch (or Cornstarch)
  • 1/2 tsp (2.5 g) Baking Powder
  • 1/4 cup (60 ml) Cold Water (plus more for consistency)
  • 3-4 cups (700–950 ml) Vegetable Oil (for frying)
  • 3/4 cup (180 ml) Fresh Orange Juice
  • 1 Tbsp (8 g) Orange Zest (from 1 large orange)
  • 1/2 cup (100 g) Granulated Sugar
  • 2 Tbsp (30 ml) Light Soy Sauce (for sauce)
  • 2 Tbps (30 ml) Rice Vinegar
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 1 tsp (5 g) Fresh Ginger, minced (for sauce)
  • 2 cloves (10 g) Garlic, minced
  • 1 Tbsp Cornflour (Cornstarch) (for slurry)
  • 2 Tbsp Water (for slurry)
  • 1/2 tsp Red Chili Flakes (Optional)
  • 2 Tbsp Spring Onion (scallions), thinly sliced (for garnish)
  • 1 tsp Sesame Seeds, toasted (for garnish)

Instructions:

  1. Marinate the Chicken: Combine the cubed chicken thighs with the marinade ingredients (Soy Sauce, Rice Wine, Grated Ginger, Egg White, Salt/Pepper). Mix well until the liquid is absorbed.
  2. Make the Batter: In a separate bowl, whisk together the Flour, Potato Starch, and Baking Powder. Gradually add the cold water until you have a thick, pancake-like batter that thickly coats the back of a spoon.
  3. Coat and Chill: Add the marinated chicken directly into the batter bowl. Toss thoroughly until every piece is coated. Refrigerate for 30 minutes to ensure the starch adheres firmly.
  4. Prepare the Sauce Base: In a medium saucepan, whisk together the Orange Juice, Zest, Sugar, Soy Sauce, Rice Vinegar, Ginger, Garlic, and Chili Flakes (if using). Heat the mixture over medium heat, stirring until the sugar is dissolved, then simmer gently for 2 minutes.
  5. Thicken the Sauce: Prepare the cornflour slurry (1 Tbsp cornflour + 2 Tbsp water). Slowly drizzle the slurry into the simmering sauce while whisking continuously. Cook until the sauce thickens and becomes glossy. Remove from heat and stir in the Sesame Oil. Set aside.
  6. Heat Oil: Pour the vegetable oil into your wok or heavy pot to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  7. First Fry: Working in small batches (do not overcrowd the pan), carefully place the battered chicken pieces into the hot oil. Fry for 3–4 minutes, turning occasionally, until lightly golden and cooked through. Remove the chicken and place it on a wire rack to drain.
  8. Second Fry (for Extra Crunch): Increase the oil temperature slightly to 375°F (190°C). Return all the chicken to the oil for a quick flash-fry of 30–60 seconds. Drain immediately.
  9. Finish and Coat: Return the thickened orange sauce to the stove over low heat to warm slightly. Add the crispy chicken pieces directly into the saucepan with the sauce. Toss quickly and gently for no more than 30 seconds to coat every piece fully.
  10. Garnish and Serve: Transfer immediately to a serving dish. Garnish with toasted sesame seeds and fresh spring onion slices, and serve over rice.