Orange Chicken

Steps

• 1

  Grate some fresh ginger and the garlic, combine it with all the other glaze ingredients and bring it to a boil.

  
• 2

  While that’s happening, make a slurry with cornstarch and water to help thicken the glaze.

  
• 3

  When the glaze comes to a boil, add the slurry and boil it for a couple minutes more to thicken it up. Once that’s done, set it aside while we make the chicken.

  
• 4

  The amount of oil you need depends on the size of your pot, but shoot for about four cups. Just make sure the oil is two inches deep for frying. Bring the oil up to 350°F.

  
• 5

  While the oil heats up, prep the dredging station. Get a shallow dish for eggs and another shallow dish for the cornstarch. Beat the eggs in one and add some salt and pepper to the cornstarch.

  
• 6

  Dip a piece of chicken in the egg then press it into the cornstarch, making sure the entire surface has been coated. Set on a plate while the oil heats up.

  
• 7

  Once the oil is heated to 350°F, gently lower the dredged chicken pieces into the hot oil and cook for minutes, then flip and cook for another four minutes or until golden brown. Drain on a plate lined with paper towels or a brown paper bag. The key is to not overcrowd the pan or the chicken won’t cook as fast and instead just soak up oil. A large pot should be fine to do the chicken in three batches.

  
• 8

  After you cook all the chicken, toss it with glaze and serve immediately over rice with green onions.