Chinese Orange Chicken (Crispy Chicken without Deep Frying)

Method9 steps · about 40 min

1. 1

   Step 1: For this dried-peel route, cover the 2 tbsp dried tangerine peel with hot water in a small bowl. Soak for 15–20 minutes, or until softened. Drain and finely slice, then measure exactly 2 tbsp of the rehydrated, sliced peel for the sauce in step 2. The remaining finished peel, if any, is separate leftover stock; promptly refrigerate it in a covered container or discard it. Discard the soaking water.

   Soften dried tangerine peel · 20 minUses 2 tbsp dried tangerine peel, for rehydrating · Hot water to cover the dried tangerine peel; quantity as needed, drained away

2. 2

   Step 2: To the measured 2 tbsp rehydrated, sliced peel from step 1, add the ½ cup orange juice, 3 tbsp rice vinegar, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 2 tbsp sugar, 1 tbsp sauce cornstarch and ¼ tsp sauce salt. Mix well and set aside.

   Uses Measured 2 tbsp rehydrated, sliced peel from step 1; unknown share of the finished yield · ½ cup orange juice · 3 tbsp rice vinegar · 1 tbsp light soy sauce · 1 tbsp Shaoxing wine · 2 tbsp sugar · 1 tbsp cornstarch for the sauce · ¼ tsp salt for the sauce

3. 3

   Step 3: Mix all the 14 oz chicken pieces with the 1 tbsp marinade oil and separate ½ tsp marinade salt. Marinate in the refrigerator for 15 minutes.

   Marinate chicken in the refrigerator · 15 minUses 14 oz boneless skinless chicken breast, cut into 1-inch (2.5 cm) pieces · 1 tbsp vegetable oil for the marinade · ½ tsp salt for the marinade

4. 4

   Step 4: Stir the beaten egg (1) into all the marinated chicken from step 3, then add the ½ cup coating cornstarch. Toss until the chicken has an uneven coating, with a little dry cornstarch remaining unattached.

   Uses All the chicken and marinade from step 3 · 1 egg, beaten · ½ cup cornstarch for coating chicken

   
5. 5

   Step 5: Heat the separate ⅓ cup frying oil in a large nonstick skillet until very hot, just beginning to smoke. Add all the coated chicken from step 4, spread in one layer and separate pieces with tongs or chopsticks.

   Uses ⅓ cup vegetable oil for pan frying · All the coated chicken from step 4

6. 6

   Step 6: Cook the chicken from step 5 undisturbed for 2–3 minutes until the underside is golden. Flip and cook the other side for another 2–3 minutes. Continue if needed until the centers reach 74°C (165°F); the guide times and golden coating alone do not establish doneness. Transfer all the cooked chicken to a plate, take the pan off the heat and let the chicken rest for 2–3 minutes so the crust firms up. Keep the actual remaining pan oil for step 7.

   Fry chicken — each side · 3 minUses All the coated chicken in the pan from step 5 · Actual frying oil already in the pan from step 5

7. 7

   Step 7: Return the pan to medium heat. Keep 1–2 tbsp of its actual residual frying oil from step 6 and remove excess if needed; do not add another full oil dose. Add the sliced white parts of the 3 green onions and all 3 minced garlic cloves. Stir a few times until fragrant; reserve the onion greens for serving.

   Uses Keep 1–2 tbsp actual residual oil from step 6 · White parts of the 3 green onions; reserve greens · 3 garlic cloves, minced

8. 8

   Step 8: Re-stir all the orange sauce from step 2 to disperse its cornstarch. Pour it into all the aromatics and retained oil from step 7. Stir and cook until the sauce thickens.

   Uses All the mixed orange sauce from step 2 · All the fried onion whites, garlic and retained pan oil from step 7

9. 9

   Step 9: Return all the cooked, briefly rested chicken from step 6 to all the thickened sauce and aromatics from step 8. Toss to coat, transfer to a plate and garnish with the reserved green parts of the same 3 green onions. Serve promptly as 2–4 portions depending on the accompanying dishes, with ready cooked rice if desired.

   Uses All the cooked, briefly rested chicken from step 6 · All the thickened sauce and aromatics from step 8 · Reserved green parts of the same 3 green onions · Ready cooked rice, as desired for serving (optional)