Ingredients:

  • 700g (1.5 lbs) Boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 Tbsp Light Soy Sauce (or Tamari)
  • 1 large Egg, whisked
  • 1 tsp Sesame Oil
  • 1/2 tsp Ground White Pepper
  • 1 litre (4 cups) neutral oil for frying
  • 120 g (1 cup) All-Purpose Flour
  • 120 g (1 cup) Cornstarch
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 Tbsp Neutral Oil (for sauce)
  • 2 Tbsp Fresh Ginger, minced finely
  • 3 cloves Garlic, minced finely
  • 1/4 tsp Red Chilli Flakes (optional)
  • 180 ml (3/4 cup) Freshly Squeezed Orange Juice
  • Zest of 2 large Navel Oranges
  • 60 ml (1/4 cup) Rice Vinegar (unseasoned)
  • 80 ml (1/3 cup) Light Soy Sauce
  • 100 g (1/2 cup) Granulated Sugar or Light Brown Sugar
  • 2 Tbsp Honey or Maltose
  • 2 Tbsp Cold Water (for slurry)
  • 2 Tbsp Cornstarch (for slurry)
  • Toasted sesame seeds (for garnish)
  • Spring onions (Scallions), sliced thinly (for garnish)

Instructions:

  1. Marinate Chicken: Combine the cut chicken pieces with 3 Tbsp soy sauce, egg, sesame oil, and white pepper. Mix well and let sit at room temperature for 20 minutes.
  2. Prepare Dredge: In a large, shallow bowl, whisk together the flour, 1 cup cornstarch, baking powder, and salt. Coat the chicken pieces firmly in the dry dredge mixture, ensuring each piece is completely covered. Set aside.
  3. First Fry (Cook through): Pour oil into the pot/wok to a depth of about 2 inches. Heat slowly to 170°C (340°F). Gently place half of the chicken pieces into the hot oil. Fry for 3–4 minutes until the coating is pale golden and the chicken is cooked through. Remove and place on a wire rack.
  4. Second Fry (Achieve Crispness): Increase the oil temperature to 190°C (375°F). Return all the chicken to the hotter oil. Fry for 60–90 seconds until deeply golden brown and audibly crispy. Remove the chicken and place it back on the wire rack.
  5. Sauté Aromatics: In a separate medium saucepan, heat 1 Tbsp of oil. Add the minced ginger, garlic, and chilli flakes (if using). Sauté for 30–60 seconds until fragrant.
  6. Prepare Sauce: Pour in the orange juice, zest, rice vinegar, 1/3 cup soy sauce, sugar, and honey/maltose. Bring the mixture to a strong simmer, stirring until the sugar is dissolved.
  7. Thicken: Whisk the 2 Tbsp cold water and 2 Tbsp cornstarch together to form a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue stirring for 1–2 minutes until the sauce has thickened significantly and coats the back of a spoon.
  8. Toss and Serve: Take the sauce off the heat. Immediately add the crispy chicken pieces and toss quickly and thoroughly until every piece is glossy and coated. Transfer immediately to a serving dish and garnish generously with toasted sesame seeds and sliced spring onions.