Crispy Orange Chicken

Ingredients

• 680 g (1½ lb) Boneless, skinless chicken thighs, cut into 2.5 cm (1 in) pieces
• 1 Egg white
• 1 tbsp Soy sauce, for the chicken
• 85 g (3 oz) Cornflour (cornstarch), for coating
• 28 g (1 oz) Plain (all-purpose) flour, for coating
• 1600 ml (6¾ cups) Neutral oil, for deep frying, in a deep, heavy pot of at least 5 litres (5.3 US quarts) that it fills no more than one-third
• 1 tbsp Neutral oil, for the sauce
• 2 Oranges, zest of both, then juiced to give about 120 ml (1/2 cup)
• 3 Garlic cloves, finely chopped
• 1 tbsp Fresh ginger, finely grated
• ½ tsp Chilli flakes
• 2 tbsp Soy sauce, for the sauce
• 2 tbsp Rice vinegar
• 3 tbsp Sugar
• 60 ml (¼ cup) Water
• 2 tsp Cornflour (cornstarch), for the sauce, mixed with 1 tbsp cold water
• 3 Spring onions, sliced
• Steamed rice, to serve

You’ll need: Deep, heavy pot, at least 5 litres (5.3 US quarts), Cooking thermometer, Slotted spoon or spider, Wire rack, Wok or large frying pan

Method

1. 1

   Read this first: deep-frying safety. Hot oil can cause serious burns and fires. Use a deep, heavy pot of at least 5 litres (5.3 US quarts), filled no more than one-third with oil, and a thermometer so you know the oil temperature. Never leave the pot unattended and keep children and pets away. Dry everything that goes into the oil. Keep a lid or baking tray nearby: if oil ever catches fire, turn off the heat and smother it with the lid. Never use water on an oil fire. If the oil smokes, turn off the heat. Fry only the amount that fits without crowding.

2. 2

   Marinate the chicken. Mix the chicken with the egg white and 1 tbsp soy sauce in a bowl. Leave for 10 minutes.

3. 3

   Mix the sauce. Grate the zest of both oranges, then squeeze them to get about 120 ml (1/2 cup) of juice. In a jug, stir together the juice, half the zest, 2 tbsp soy sauce, vinegar, sugar and 60 ml (1/4 cup) water. In a small cup, mix the 2 tsp cornflour with 1 tbsp cold water until smooth. Keep both by the stove.

4. 4

   Coat the chicken. Mix the coating cornflour and flour on a plate. Just before frying, toss the chicken in it, shaking off the excess, so each piece is dry on the outside.

5. 5

   Heat the oil. Pour the 1.6 litres (6 3/4 cups) of frying oil into the deep pot and heat to 180°C (350°F), checking with a thermometer. Put a wire rack over a tray beside the stove.

6. 6

   Fry the chicken. Lower the chicken into the oil with a slotted spoon or spider, in 3 batches, so the temperature does not drop. Fry each batch for 4 to 5 minutes, until deep golden and cooked through, at least 75°C (167°F) in the thickest piece. Lift out onto the rack. Return the oil to 180°C (350°F) between batches. When finished, turn off the heat and let the oil cool completely, in the pot, before moving it.

7. 7

   Make the sauce. Heat 1 tbsp oil in a wok or large frying pan over medium-high heat. Add the garlic, ginger and chilli flakes and stir for 20 seconds, until fragrant. Pour in the orange mixture and bring to a simmer. Stir the cornflour cup again, pour it in and simmer for 1 to 2 minutes, until glossy and thickened.

8. 8

   Toss and serve. Take the pan off the heat, add the chicken and toss for 20 to 30 seconds, just to coat. Scatter over the spring onions and the remaining zest and serve straight away with steamed rice, while the chicken is still crisp.