Chinese Orange Chicken

Ingredients

• •1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
• •1 teaspoon soy sauce
• •1 teaspoon Chinese Shaoxing wine or dry sherry
• •½ cup cornstarch
• •2 cups canola oil
• •2 whole oranges
• •2 teaspoons cornstarch
• •1 tablespoon canola oil
• •2 cloves garlic, minced
• •2 teaspoons minced peeled fresh ginger
• •⅛ teaspoon crushed red pepper
• •1 tablespoon low-sodium soy sauce
• •1 teaspoon Chinese Shaoxing wine or dry sherry
• •1 teaspoon rice vinegar
• •2 tablespoons sugar
• •2 tablespoons scallion greens
• •1 whole red chile
• •4 cups cooked rice
• •1 piece cast-iron skillet
• •1 piece deep-fry thermometer
• •1 piece Microplane

Cooking Instructions

1. 1.

   In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.

   10 min

2. 2.

   Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange-each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)

   5 min

3. 3.

   Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.

   5 min

4. 4.

   In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice-cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.

   5 min

5. 5.

   Line a large rimmed baking sheet with paper towels.

   1 min

6. 6.

   In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.

   15 min

7. 7.

   Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.

   5 min

8. 8.

   Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.

   2 min