Ingredients
Equipment
Method
Preparing the Chicken for the Perfect Crisp
- In a shallow dish or pie plate, combine the 1/3 cup of cornstarch and 1/3 cup of flour with a generous pinch of salt.
- Whisk your 3 eggs in a separate shallow dish.
- Dip each chicken piece first into the whisked egg mixture, ensuring it's fully coated. Then, transfer it to the flour and cornstarch mixture, tossing to ensure an even, complete dredge.
- Place the coated chicken pieces on a plate while you prepare for frying.
The Two-Stage Frying Process
- Heat 2-3 inches of oil for frying in a heavy-bottomed pot over medium-high heat. Using a kitchen thermometer, bring the oil temperature to 300-325°F.
- Working in batches, carefully add several chicken pieces at a time, making sure not to overcrowd the pot. Cook for 2-3 minutes, turning often, until the chicken is lightly golden and cooked through internally.
- Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
- Once all chicken has been through the first fry, increase the oil temperature to 375-400°F.
- Re-fry the chicken in batches for another 60-90 seconds, or until each piece is a beautiful golden brown and achieves that irresistible, super-crispy crunch. Again, drain on a fresh paper towel-lined plate.
Making the Vibrant Orange Sauce
- In a medium pot, combine the 1 cup of orange juice, 1/2 cup of sugar, 2 tablespoons of vinegar, 2 tablespoons of soy sauce, 1/4 teaspoon of ginger, 1/4 teaspoon of garlic powder, and 1/2 teaspoon of red chili flakes. Heat this mixture over medium heat for about 3 minutes, allowing the flavors to meld.
- Add 1-2 teaspoons of vodka to the sauce at this stage (optional, for enhanced flavor release and a lighter, silkier texture).
- In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth cornstarch slurry.
- Gradually whisk this slurry into your simmering orange sauce. Continue to cook, whisking constantly, for about 5 minutes until the mixture begins to thicken and becomes glossy, coating the back of a spoon.
- Once the sauce is thick and glossy, remove it from the heat and stir in the orange zest to preserve its fresh, aromatic notes.
Combining and Serving
- In a large bowl, gently toss your freshly crispy fried chicken with the luscious, homemade orange sauce until every piece is evenly coated in that glistening, sweet and tangy sauce.
- Serve immediately, garnished with a generous sprinkling of chopped green onions and additional orange zest for both visual appeal and a burst of fresh flavor. Enjoy your restaurant-quality creation!
Nutrition
Notes
For best results, master the double fry and use a kitchen thermometer for oil temperature control. Fry in small batches to prevent soggy chicken. Customize your sauce by adjusting sugar, adding fresh ginger/garlic, or extra chili flakes. Always drain fried chicken on paper towels. This sauce can be made 3-4 days ahead and stored in the fridge. Leftovers store for 3-4 days; reheat in an oven or air fryer at 350-375°F for best crispiness. The sauce freezes well for up to 3 months. Serve over jasmine rice with green onions and fresh orange zest. Nutrition information is estimated based on common ingredients and serving sizes and may vary.