🍊🍗Orange Chicken for Lunar New Year

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

-Cut the chicken thighs into grape-sized bits… some larger, some smaller. Size differences work well for this recipe in my opinion.

Step 2

-MARINATE the chicken for 20-30 minutes while you hydrate the mandarin peels, chilis, and star anise

Step 3

-When the chicken is ready, rub on 1 Tbsp cornstarch 10g

Step 4

-Then coat with a thick batter made from 1 Egg and ¼ cup Cornstarch 40g

Step 5

-Fully coat the battered chicken in a 1:1 mix of flour and cornstarch

Step 6

-Shallow fry in about ½ inch or 1 cm or oil till golden brown 4-5 minutes.

Step 7

(For EXTRA crispy chicken, pull the chicken out when it is light brown, replace the oil and then fry again at 400F/200C till golden brown)

Step 8

-Lightly toast the hydrated aromatics for a few minutes, saving the hydrating liquid to make a cornstarch slurry with 1 Tbsp cornstarch 10g for 2Tbsp liquid 30g

Step 9

-Once toasted, add minced garlic and ginger for 20-30 seconds before pouring in the sauce

Step 10

-Once the sauce simmers, add the slurry slowly until the sauce reaches its desired consistency. (You may not need it all)

Step 11

-Toss in the sauce and then garnish

↑Support creators by visiting their site 😊