Name: Orange Chicken
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 350 g boneless chicken thigh, cut into 2 cm pieces; 45 g cornstarch for coating; 0.25 tsp salt; 150 ml neutral oil for shallow frying; not all consumed; 120 ml orange juice; 15 g sugar; 1 tbsp light soy sauce; 1 tbsp rice vinegar; 1 g dried tangerine peel, finely chopped; 1 tsp cornstarch for sauce; 1 tbsp cold water for slurry

Let’s get cooking

01
Dry and coat
Pat the chicken dry with kitchen paper. Toss with salt, then coat evenly with starch. Keep raw-food utensils separate.
02
Shallow-fry in batches
Heat measured oil in a small heavy pan to about 175°C; use a thermometer. Fry in uncrowded batches, turning, until crisp, usually 6–8 minutes. Chicken must reach 74°C in its centre. Lift out onto a rack. Never leave hot oil unattended.
03
Cook the orange glaze
In a clean saucepan, simmer orange juice, sugar, soy sauce, vinegar, and peel for 3 minutes. Mix sauce starch with cold water, stir in, and boil gently until glossy.
04
Coat briefly
Add the cooked chicken to the finished sauce and fold for 20–30 seconds. Serve promptly while the coating is crisp.