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Crispy Orange Chicken

Ingredients

• Coating:
• Marinade:
• 1 tbsp dark soy sauce
• 1 large egg white
• 1/2 cup flour
• 2 tbsp Shaoxing wine
• 2 tablespoons dark soy sauce
• 1/2 cup cornstarch
• 2 tbsp Chinese rice vinegar
• 2 tablespoons Shaoxing wine
• 1/2 teaspoon baking powder 3 tbsp chicken stock
• 2 tablespoons 80-proof vodka
• 4 tbsp sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 tsp roasted sesame seed oil
• 3 tablespoons cornstarch
• 2 tsp grated zest and 1/4 cup juice
• 1 pound boneless, skinless chicken thighs, cut
• from 1 orange
• into 1/2- to 3/4-inch chunks
• 1 tbsp cornstarch
• 2 tsp oil
• 2 tsp minced garlic
• 2 tsp minced fresh ginger
• 2 tspthinly sliced scallion bottoms

Directions

1. For the Marinade: Beat egg white, soy sauce, wine, and vodka and whisk to combine.
2. Set aside half of marinade in a small bowl.
3. Add baking soda and cornstarch to the large bowl and whisk to combine.
4. Add chicken, stir, cover, and set aside.
5. For the Dry Coat: Combine ingredients and then whisk in the reserved marinade until mixture has coarse clumps.
6. Set aside.
7. For the Sauce: Combine ingredients in a small bowl and stir with a fork until cornstarch is dissolved and set aside.
8. Next, sautee scallions, ginger, and garlic in oil over medium heat until softened.
9. Add sauce mixture to skillet, stirring, until sauce boils and thickens, about 1 minute.
10. Remove from heat.
11. To fry the chicken: Heat 1 1/2 quarts oil in a large wok or Dutch oven to 350°F (177°C) Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken.
12. One piece at a time, shake off excess coating, and carefully lower chicken into hot oil.
13. Cook, agitating with long chopsticks or a metal spider, until chicken is cooked through and very crispy, about 4 minutes.
14. Transfer chicken to a paper towel-lined bowl to drain.
15. Add chicken the skillet with sauce.
16. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated.
17. Serve immediately with white rice.