Fried chicken, coated in a sweet soy orange glaze. Sounds easy enough to me... But Can we beat Panda Express?
1.5# Chicken thighs
1 cup (140g) corn starch
1/2 cup (75g) all purpose flour
3/4 cup (170g) sugar
3/4 cup (180ml) White vinegar
1/3 cup plus 1 tbsp (90ml) double fermented Soy sauce (regular is fine too)
1/4 cup (60ml) water plus
Zest and juice of 1 orange
Splash saixing wine
Splash chinkian vinegar
1 Tbsp (10g) Corn starch plus 1 tbsp water
4 cloves garlic, grated
2 inch knob ginger, grated
1-2 Red fresno chilies, finely minced
In a medium saucepan, combine sugar, white vinegar, soy sauce, water, and zest and juice of an orange. Whisk together and bring to a boil over high heat.
Reduce to medium heat once boiling and let simmer while optionally adding saixing wine and chinkian vinegar. Simmer for 8-10 minutes.
Separately mix together cornstarch and water then whisk into the hot sauce for an additional minute or thickened.
Immediately add grated garlic and ginger, and finely minced fresno chilies. Whisk and let steep.
Cut the chicken into bite sized pieces and lightly season with salt.
In a medium size bowl, whisk together cornstarch and all-purpose flour.
In a separate bowl, whisk together the eggs with a splash of water.
Toss the chicken pieces into the flour mixture then egg mixture, and then back into the flour mixture. Place to the side and rinse and repeat.
Fill a heavy bottom pot with frying oil 2-3” high and heat to 375F.
Fry chicken in batches for 3-5 minutes and cool on a wire rack.
Toss chicken and the sauce in a bowl until fully coated.
Serve topped with green onions and sliced fresh fresno chilis