Directions
- 1Trim fat from chicken, slice into 1/4 inch pieces. Season with salt, pepper and garlic powder.
- 2In a large bowl, combine cornstarch, flour, baking powder, and water. Whisk until smooth and thick.
- 3Add marinated chicken to batter and mix well.
- 4Mix orange juice, orange concentrate, sugar, and soy sauce in a bowl.
- 5Heat oil to 350°F and fry battered chicken for 3-4 minutes until pale beige. Remove, strain and cool.
- 6Fry par-fried chicken for another 2-3 minutes at 400°F until golden and crispy.
- 7Heat sauce mixture in a pan, bring to a boil. Add cornstarch slurry to thicken.
- 8Add double-fried chicken, toss until evenly coated. Serve hot.
Ingredients
- 1.5 lbs chicken thigh, boneless, skinless
- 0.5 tbsp kosher salt
- 0.5 tbsp garlic powder
- 0.5 tsp White or black pepper
- 0.5 cup corn starch
- 0.75 cup all purpose flour
- 1.5 tbsp baking powder
- 0.75 cup water
- 1.5 cup orange juice
- 0.25 cup orange concentrate
- 3 tbsp vinegar (distilled)
- 4 tbsp sugar
- 1 tbsp soy sauce
- 2 tbsp water
- 1 tbsp cornstarch
- 1 frying oil
Equipment
knifecutting boardbowlwhiskfryerpanwooden spoonmeasuring cupsmeasuring spoonstongs
Tips
- Marinade chicken for at least 30 minutes.
- Double fry the chicken for extra crispiness.
- Use a cornstarch slurry to thicken the sauce.
- Sunny D or Tampico can be used instead of fresh orange juice
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