Orange chicken

For the chicken:
1 pound boneless, skinless chicken thighs, patted dry and cut into 1½-inch pieces
1 teaspoon soy sauce
1 teaspoon Shaoxing wine or dry sherry
½ cup cornstarch
About 2 cups canola oil for frying
For the orange sauce:
2 oranges
2 teaspoons cornstarch
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons minced peeled fresh ginger (from 1-inch piece)
⅛ to ¼ teaspoon crushed red pepper
1 tablespoon low-sodium soy sauce
1 teaspoon Shaoxing wine or dry sherry
1 teaspoon rice vinegar (not seasoned) or cider vinegar
2 tablespoons sugar
Thinly sliced scallion greens, for garnish
Thinly sliced fresh red chile, for garnish (optional)
Cooked rice for serving
Equipment: 10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)
Start the chicken:
Step 1
In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.

Make the orange sauce:
Step 2
Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange—each strip should be about ¾-inch wide and 3½- to 4-inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)

Step 3
Squeeze enough juice from both oranges to measure ½ cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.

Step 4
In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.

Fry the chicken:
Step 5
Line a large rimmed baking sheet with paper towels.

Step 6
In a 10-inch cast-iron skillet, heat ½ inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.

Step 7
Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.

To serve:
Step 8
Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.

Источник: https://www.epicurious.com/recipes/food/views/chinese-orange-chicken-51168000?utm_term=grid-6&utm_source=nl&utm_brand=epi&utm_mailing=EPI_QUICKANDEASY_WEEKLY%202022-12-25&utm_campaign=aud-dev&utm_medium=email&bxid=5c92e95d2ddf9c5f6fe8c8a1&cndid=27160599&hasha=774932a5b0c90a85e7e8797f0b2496d0&hashb=d624cf0bee45ddbade344ecb913d73c1c49012fb&hashc=3425e5ca6bb89d6f1a1b749988efce97dcfff0fc8b394ebb4092ab45324a3632&esrc=epi_prefs