Woo Can Cook | Hot and Spicy Orange Chicken #recipe #food #cooking

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is a healthier thickening agent, while all-purpose flour is often cheaper.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is a healthier option, while peanut oil can be more affordable.

Start with 4 cloves of crushed and minced garlic and set aside.

Add 1 tablespoon of fine minced ginger to the garlic and set aside for the glaze.

In a bowl, combine 4 tablespoons of soy sauce, 4 tablespoons of rice vinegar, and 1 tablespoon of sesame oil.

Add 4 tablespoons of sweet chili sauce to the mixture for sweetness.

Mix in 1 tablespoon each of chili crisp oil and D ban Jang chili paste, then juice a single fresh orange into the mixture and set aside.

Cut chicken thighs into 1-inch pieces and combine with 2 whisked eggs, then set aside.

Prepare a dry batter with 1/3 cup all-purpose flour and 1/3 cup cornstarch, mixing well.

On medium-low heat, dry toast 2 tablespoons of chesan peppercorn and about a dozen dried Tangen Peppers for about 5 minutes until fragrant.

Crush the toasted chesan peppercorn in a mortar and pestle, then pass through a fine mesh sieve, adding half to the dry batter and reserving the rest for garnish.

Add a pinch of kosher salt to the dry batter and mix to combine.

Coat the egg-coated chicken pieces in the dry batter individually.

Heat a deep fryer to 350°F using a thermometer for accuracy.

Fry the chicken in batches of about 20 for 3 to 5 minutes until golden brown.

Empty the fryer and reheat a wok as hot as possible, adding 4 tablespoons of peanut oil for nonstick.

Add the Tangen Peppers to the hot wok for a second fry, then add the garlic and ginger, sautéing for 15 seconds until fragrant.

Pour in the glaze mixture and reduce for a full 5 minutes before adding the fried chicken back to the wok.

Toss the chicken to combine with the glaze, ensuring the glaze is fully reduced to avoid soggy chicken.

Serve the dish over rice, garnishing with orange zest and reserved chesan pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens