Crisp-Crust Orange Chicken with Fresh Zest

By Sprig Originals ✓ · cooked up in Sprig

Boneless chicken thighs get a light cornstarch shell, shallow-fry to a shattering golden crust, then meet a glossy sauce built on real orange juice and zest instead of concentrate. The sauce is reduced separately and tossed with the chicken at the very last second, so every piece stays crackly instead of going soft — the fix for the takeout-counter version that sits under a heat lamp.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1 1/4-inch pieces
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp toasted sesame oil
• 0.5 tsp kosher salt
• 1 large egg white

• 3/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp white pepper
• 3 cups peanut or vegetable oil, for shallow frying

• 3 medium navel oranges (for 3/4 cup juice plus 1 tbsp packed zest)
• 3 tbsp granulated sugar
• 2 tbsp rice vinegar
• 1.5 tbsp soy sauce
• 1 tbsp honey
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely grated
• 1/2 tsp crushed red pepper flakes
• 2 tsp cornstarch
• 1 tbsp cold water
• 1 tsp neutral oil

• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds
• Steamed jasmine rice, for serving

Instructions

1. Toss the chicken pieces in a bowl with the soy sauce, Shaoxing wine, sesame oil, salt, and egg white until every piece is slick and coated. Let it sit at room temperature for 15 minutes while you build the sauce (or refrigerate up to 4 hours).
2. Zest the oranges with a rasp grater until you have about 1 tablespoon packed zest, then juice them to get 3/4 cup juice. Strain the juice through a fine sieve to remove pulp so the finished sauce stays glossy.
3. Make the sauce base: heat 1 teaspoon neutral oil in a small saucepan over medium-low. Add the garlic, ginger, and red pepper flakes and cook 45 to 60 seconds, just until fragrant and barely golden — do not let the garlic brown.
4. Add the orange juice, sugar, rice vinegar, soy sauce, and honey. Bring to a simmer over medium heat and cook 5 to 7 minutes, until reduced by about a third and lightly syrupy. Stir the 2 teaspoons cornstarch into the cold water, then whisk it in and simmer 30 to 45 seconds more, until the sauce coats the back of a spoon. Kill the heat, stir in the orange zest (off heat keeps it bright and floral), and set aside.
5. Whisk the 3/4 cup cornstarch, flour, baking powder, and white pepper in a wide bowl. Working with a few pieces at a time, press the marinated chicken firmly into the dry mix so a thick, shaggy shell clings to each piece. Set the coated pieces on a wire rack and let them rest 5 minutes — the coating hydrates and grips better.
6. Pour the frying oil into a 10- to 12-inch heavy skillet or wok to a depth of about 3/4 inch and heat over medium-high to 350°F on a thermometer. A pinch of coating should sizzle immediately and float.
7. Fry the chicken in 3 batches, spacing pieces apart, for 4 to 5 minutes per batch, flipping once, until deep golden and the coating is firm and dry-looking. Internal temperature should read 175°F for thighs. Transfer to a wire rack, not paper towels. Let the oil return to 350°F between batches.
8. For maximum crunch, raise the oil to 375°F and return all the chicken to the pan for a 60 to 90 second second fry, then drain on the rack again. Do this while the sauce is rewarming.
9. Rewarm the orange sauce over low heat for 1 minute until it loosens and steams. Tip the hot chicken into a large dry bowl, pour the sauce over, and toss just 10 to 15 seconds — enough to lacquer every piece, not long enough to soak in.
10. Turn out onto a platter immediately, scatter with scallions and sesame seeds, and serve with steamed jasmine rice. Eat within 5 minutes for the crispest crust.

Chef's tips

Nutrition (per serving, estimated)

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