Alright.. This one is a little hard to follow, quite time consuming, and expensive compared to what you can order on DoorDash for $15, but I promise it’s worth it…. It is very important that you prep ingredients and consolidate dishes for this. My first run was completely and entirely inefficient, but very much worth it.

GROCERY LIST:

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Wet Ingredients:

• About 1 lb boneless skinless chicken thighs

• 1 large egg
• 1 1/4 cups water

Orange Sauce Ingredients:

• 1 large orange (you’ll need the juice and zest)
• 2 tbsp soy sauce
• 1/4 cup rice (or white) vinegar
• 1/2 cup packed brown sugar
• 2 garlic cloves (minced)
• Spoonful fresh ginger (minced or grated)
• A few dashes of red chili flakes
• 1 tbsp cornstarch mixed with 1 tbsp water (make a slurry)

Chicken Instructions:

• Add dry, then wet ingredients into a large bowl and whisk together until consistent
• Dredge the cubed chicken thighs in the mixture
• Heat peanut oil in a medium sized pot to 350 degrees
• Shake off any excess dredge, and drop chicken into the oil until golden brown
• Remove from the oil, place on a drying rack, and let cool
• Heat the oil to 375 degrees, and drop chicken back into the oil – this is more of a flash fry – just to get some additional crisp

Orange Sauce Instructions:

• Whisk all of the ingredients together, then pour the sauce into the Wok/Sauce Pan
• Heat on medium/high heat until sauce thickens (this takes a second- be patient)

• Add chicken to sauce and toss until coated and sticky
• Serve with fried rice, vegetables of your choice (I like thinly sliced onions and broccolini – Instructions below)
• Garnish with orange peel, sesame seeds, thinly sliced green onions

Fried Rice:

• Drop a knob of butter into the wok, then add frozen peas and carrots. Cook through.
• Add DAY OLD rice to the wok, then soy sauce, salt, pepper, ginger powder
• Cook until toasted/cooked to your desired color

Broccolini & Onions (Julienned):

• Season broccolini and onion with salt, pepper, ginger powder
• Add oil to a hot wok. Toss to coat, add a splash of water, then cover.
• Toss occasionally, and remove when the broccolini is tender.