Chinese Orange Chicken

Ingredients

• 600g/1.2 lb boneless skinless chicken thighs or breast (, cut into 2.5cm / 1" pieces)
• 2 tbsp light soy sauce (, or all-purpose soy (not dark soy - Note 1))
• 1/2 tsp finely grated ginger (, optional)
• 1/8 tsp white pepper ((substitute black pepper))
• 2 tbsp cornflour / cornstarch (- for mixing)
• 3/4 cup cornflour / cornstarch (- for crispy coating)
• 3/4 - 1 cup vegetable oil (, or other plain oil (1/2 cm / 0.2" depth))
• 2 tsp orange zest (, from 1 orange)
• 1 cup orange juice (, either squeeze oranges or use fresh bottled OJ (or use the orange then top up with bottle))
• 1 1/2 tbsp cornflour / cornstarch
• 2 tbsp Chinese cooking wine (/Shaoxing wine (Note 2))
• 2 tbsp rice vinegar ((substitute white vinegar))
• 1/3 cup + 2 tbsp white sugar
• 2 tbsp light soy sauce ( or all-purpose soy sauce (not dark soy - Note 1))
• 1/4 tsp cooking salt / kosher salt ((halve for table salt, double for flakes))
• 1 tsp ginger (, finely grated)
• 2 garlic cloves (, finely minced with a knife)
• White rice (, or other plain rice of choice)
• 1 green onion (, finely sliced - optional garnish)
• White sesame seeds - optional garnish

Instructions

1. Mix chicken with soy, ginger, pepper and 2 tbsp cornflour, then coat in remaining cornflour. Clench few pieces in fist, shake off excess cornflour in colander. Shallow-fry until deep golden. Remove oil, sauté garlic, simmer sauce 2 min until thickened. Add zest, toss chicken, serve!
2. Orange sauce - Whisk the cornflour and soy sauce in a large jug or medium bowl until lump free. Then whisk in everything else except garlic and orange zest. Set aside.
3. Coat chicken - Mix the chicken pieces with the soy sauce, ginger, pepper and the 2 tablespoons of cornflour in a large bowl. Mix well - the coating becomes a bit sticky and acts as a glue. Add the 3/4 cup cornflour and toss to coat each piece, separating as needed (they stick together a bit).
4. Press and shake off - Pick up a few pieces and enclose in your fist, to really press the cornflour on. Place in a colander, then repeat with remaining chicken. Shake colander so excess cornflour falls through the holes. This press-and-shake method is highly effective crispy no-fry technique! (Note 3)
5. Shallow-fry until crispy - Heat the oil on high heat in a large deep non-stick pan (mine is 30cm/12"). The chicken should sizzle straight away when you dip it. Spread half the chicken out (or as much as you can, without crowding), and cook for 1 1/2 minutes on each side, using tongs to turn, until deep golden and crispy. Remove onto a paper towel lined tray and repeat with remaining chicken.
6. Sauté - Pour out all but 2 tablespoons of the oil, and scrape out any loose crispy bits. Return the pan to medium high heat. Sauté garlic until light golden, about 20 - 30 seconds.
7. Thicken sauce - Give the sauce a whisk (to mix cornflour settled on the base) then pour it in the pan. Simmer for 1 to 2 minutes until it thickens into a thick, glossy syrup (honey consistency). Stir in zest.
8. Toss - Put the chicken back into the pan and toss quickly to coat in the sauce. Serve over rice, garnished with green onion.