Orange Chicken

Instructions

1. 1

   Coat the Chicken: Toss the chicken chunks in 1/2 cup of cornstarch until thoroughly dredged. Shake off the excess.

2. 2

   Deep-Fry: Heat oil to 375°F (190°C). Fry the coated chicken pieces for 4-5 minutes until lightly golden and crispy on the outside but juicy inside. Remove and drain on a wire rack.

3. 3

   Prepare the Orange Sauce: In a bowl, combine the fresh orange juice, orange zest, sugar, soy sauce, and white vinegar.

4. 4

   Cook Aromatics: In a clean wok or large skillet, heat 1 tbsp of oil over medium heat. Add the minced garlic and stir-fry for 15 seconds until fragrant, being careful not to let it brown.

5. 5

   Simmer and Thicken: Pour the orange liquid mixture into the wok and bring to a rapid simmer. Slowly stir in the 1 tsp cornstarch slurry. Let it bubble for 1-2 minutes until it transforms into a thick, glossy, sticky glaze.

6. 6

   Toss and Serve: Add the fried chicken back to the wok. Toss vigorously over the heat for 30-45 seconds until the chicken absorbs the flavor and is completely lacquered with the orange glaze. Garnish with extra zest if desired.