📝 About This Recipe
This iconic Chinese-American staple elevates the art of the 'Starch-Coated & Dredged' technique to create shattering crispiness paired with a vibrant, citrus-forward glaze. Unlike heavy takeout versions, this recipe uses fresh orange zest and juice for a bright, floral acidity that perfectly balances the savory richness of the double-fried chicken. It is a masterclass in texture, delivering a sticky, glossy finish that stays crunchy until the very last bite.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch cubes)
- 1 tablespoon Soy Sauce (light or all-purpose)
- 1 tablespoon Shaoxing Wine (can substitute with dry sherry)
- 1/2 teaspoon White Pepper (ground)
The Crispy Coating
- 1 cup Cornstarch (for dredging)
- 1/4 cup All-purpose Flour (adds structure to the crust)
- 1 Egg (large, beaten)
- 3 cups Neutral Oil (for frying (canola, peanut, or vegetable))
The Zesty Orange Sauce
- 3/4 cup Fresh Orange Juice (freshly squeezed is essential)
- 1 tablespoon Orange Zest (from about 1 large orange)
- 1/4 cup Rice Vinegar
- 1/2 cup Brown Sugar (packed)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1 teaspoon Sesame Oil (toasted)
- 1 tablespoon Cornstarch Slurry (mixed with 1 tbsp water)
For Garnish
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
In a medium bowl, toss the cubed chicken thighs with the soy sauce, Shaoxing wine, and white pepper. Let it marinate for at least 15 minutes to infuse the meat with savory depth.
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2
While the chicken marinates, prepare the sauce. In a small saucepan over medium heat, combine the orange juice, zest, rice vinegar, brown sugar, minced garlic, ginger, and chili flakes.
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3
Bring the sauce mixture to a gentle simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the sesame oil and set aside.
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4
Prepare your dredging station. In one shallow bowl, beat the egg. In another bowl, whisk together the cornstarch and all-purpose flour.
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5
Dip the marinated chicken pieces into the beaten egg, then dredge them thoroughly in the cornstarch-flour mixture, pressing firmly so the coating adheres.
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6
Heat the frying oil in a wok or heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure accuracy.
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7
Fry the chicken in small batches for 3-4 minutes until they are a pale golden color and cooked through. Remove with a slotted spoon and drain on a wire rack.
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8
Increase the oil temperature to 375°F (190°C). This is the secret to maximum crunch!
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9
Return all the chicken to the oil for a second fry, lasting only 60-90 seconds, until they are deeply golden brown and incredibly crispy.
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10
Quickly reheat the orange sauce in a large wok or skillet until it is bubbling.
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11
Add the hot, double-fried chicken to the wok. Toss rapidly for 30 seconds to ensure every piece is glazed but still retains its crunch.
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12
Immediately transfer to a serving platter and garnish with sliced green onions and sesame seeds.
💡 Chef's Tips
Use chicken thighs instead of breasts for a juicier, more flavorful result that doesn't dry out during the double-fry. The 'Double-Fry' method is essential; the first fry cooks the meat, while the second fry dehydrates the crust for a lasting crunch. Don't crowd the pan when frying, as this drops the oil temperature and leads to soggy, oily chicken. If you like it spicier, add a tablespoon of Sambal Oelek or dried whole Szechuan chilies to the sauce. Ensure your orange zest is only the bright orange part; the white pith underneath is bitter and will ruin the sauce profile.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice or aromatic vegetable fried rice. Pair with steamed bok choy or snap peas to add a fresh, crunchy contrast to the rich glaze. A crisp, cold Lager or a dry Riesling cuts through the sweetness and fat beautifully. For a non-alcoholic option, try a sparkling water with a splash of fresh lime and mint. Serve immediately while the coating is at its peak 'shatter' stage.