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Takeout-Style Orange Chicken

prep time:30 minutes
cook time:25 minutes
Marinate Time15 minutes
total time:1 hour 10 minutes
Getting that super crispy coating that stays crunchy even after saucing requires a specific double-fry technique - first at 350F to cook the chicken, then at 375F for the crunch. The batter has baking soda and the dredge has baking powder, which creates this incredibly light, shatteringly crisp coating.
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Ingredients

For the Chicken & Marinade

  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 large egg white
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon MSG
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground white pepper

For the Dredge

  • 3/4 cup cornstarch
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon MSG
  • 1/4 teaspoon sea salt

For the Orange Sauce & Assembly

  • 1/4 cup orange juice
  • 1/4 cup chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon oyster sauce
  • 1 teaspoon orange extract
  • 1/2 teaspoon dark soy sauce
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon Sambal oelek
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • Neutral oil for frying

Instructions

  • Mix egg white, Shaoxing wine, soy sauce, cornstarch, baking soda, MSG, salt, and white pepper to make marinade.
  • Coat chicken pieces in marinade and rest 15 minutes.
  • Whisk sauce ingredients together until sugars dissolve.
  • Combine cornstarch, flour, baking powder, MSG, and salt for dredging mixture.
  • Heat oil to 350F in deep pot.
  • Dredge marinated chicken pieces in dry coating mixture.
  • First fry: Cook chicken in batches 4-5 minutes until lightly golden.
  • Increase oil to 375F.
  • Second fry: Cook chicken 2 minutes until deep golden brown.
  • Heat oil in wok over medium heat. Stir-fry garlic, ginger, and Sambal 30 seconds.
  • Add Shaoxing wine, then sauce mixture. Simmer.
  • Add cornstarch slurry, cook until thickened.
  • Toss chicken in sauce until coated.

Notes

Serve immediately while chicken is crispy. Double-frying ensures extra crispiness.