Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon baking powder
- 1/2 cup cold water
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
Step-by-step instructions:
1. In a large bowl, whisk together cornstarch, flour, salt, black pepper, garlic powder, onion powder, paprika, five-spice powder, and baking powder.
2. In a separate bowl, whisk together cold water, egg, soy sauce, rice wine, and orange zest.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Add the chicken pieces to the batter and stir until evenly coated.
5. In a large, deep skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
6. Working in batches, carefully add the chicken to the hot oil and fry until golden brown and cooked through, about 5-7 minutes.
7. Remove the chicken from the oil with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
8. In a small saucepan, whisk together orange juice, sugar, soy sauce, rice vinegar, and cornstarch.
9. Cook the sauce over medium heat, stirring constantly, until it thickens and becomes glossy, about 2-3 minutes.
10. Drizzle the sauce over the fried chicken and serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Frying oil temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 18g
- Saturated fat: 3g
- Cholesterol: 120mg
- Sodium: 1200mg
- Total carbohydrates: 44g
- Dietary fiber: 1g
- Sugars: 18g
- Protein: 28g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or wings.
- Rice wine can be substituted with dry sherry or white wine.
- Orange zest can be substituted with lemon or lime zest.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- Add chopped scallions or cilantro to the sauce for extra flavor.
- Use different spices in the batter, such as cumin or chili powder, for a different flavor profile.
- Serve the fried chicken with steamed rice or noodles for a complete meal.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to prevent it from becoming greasy.
- Use a slotted spoon to remove the chicken from the oil to prevent excess oil from sticking to it.
- Double-fry the chicken for extra crispiness.
- Make the sauce ahead of time and reheat it before serving.
Storage instructions:
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the fried chicken on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fried chicken on a platter with the sauce on the side for dipping.
- Garnish with orange slices and chopped scallions for a pop of color.
Garnishes:
- Orange slices
- Chopped scallions
- Cilantro leaves
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg fried rice
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the chicken is not crispy enough, increase the heat of the oil or fry it for a longer time.
Food safety advice:
- Use a deep-fry thermometer to ensure the oil is at the correct temperature.
- Use caution when working with hot oil to prevent burns.
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Taiwanese fried chicken is a popular street food in Taiwan, often served with a variety of dipping sauces.
Flavor profiles:
- Savory, crispy, sweet, tangy
Serving suggestions:
- Serve the fried chicken as an appetizer or main dish.
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Region: Taiwanese