Orange Chicken

also called orange chicken · orange peel chicken · tangerine chicken · 陳皮雞 · chen pi ji

The table

1 1/2 lb(680 g; boneless, cut in 1-in pieces)chicken thighsvelvet, rest 30 mindredge dry, shake off the loosefry 350°F 5 min, again at 375°F 2 mintoss to coat, serve at once
1egg white
1 TbsShaoxing wine
1 Tbslight soy sauce
1/4 tspbaking soda
3/4 cup(90 g)cornstarch
4 cups(950 mL)peanut oil
2/3 cup(160 mL; squeezed)orange juicestir the glaze smoothsimmer the chiles and zest 1 min
1/4 cup(50 g)sugar
2 Tbsrice vinegar
2 Tbslight soy sauce
2 tspcornstarch
2 Tbs(from 2 oranges, in wide strips)orange zest
4(stemmed, whole)dried red chiles
2 cloves(minced)garlic
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

1velvet, rest 30 min

2stir the glaze smooth

3simmer the chiles and zest 1 min

goes in with what step 2 made

4dredge dry, shake off the loose

goes in with what step 1 made

5fry 350°F 5 min, again at 375°F 2 min

goes in with what step 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 37 mintwo waits that overlap count once
Needs you
7 minof the steps that give a time

3 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.

  1. velvet, rest 30 min

    30 minwalk awayfrom the start

  2. stir the glaze smooth

    not timedfrom the start

  3. simmer the chiles and zest 1 min

    1 minwalk awayfrom the start

  4. dredge dry, shake off the loose

    not timed30 min in

  5. fry 350°F 5 min, again at 375°F 2 min

    7 minneeds you30 min in

  6. toss to coat, serve at once

    not timed37 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need wok

Goes with

See how it is written
>> title: Orange Chicken
>> category: Stir-Fries
>> tags: chicken, orange, chinese, deep-fry, wok
>> counters: Takeout Counter
>> aka: orange chicken, orange peel chicken, tangerine chicken, 陳皮雞, chen pi ji
>> pairs-with: egg-fried-rice
>> servings: 4
>> time: 1 hr
>> step.1: velvet, rest 30 min
>> step.2: dredge dry, shake off the loose
>> step.3: fry 350°F 5 min, again at 375°F 2 min
>> step.4: stir the glaze smooth
>> step.5: simmer the chiles and zest 1 min
>> step.6: toss to coat, serve at once

Toss @chicken thighs{1 1/2%lb}(680 g; boneless, cut in 1-in pieces) with @egg white{1}, @Shaoxing wine{1%Tbs}, @light soy sauce{1%Tbs}, and @baking soda{1/4%tsp}, then ~rest{30%min} in the fridge.

Dredge @&(~1)velveted chicken{} in @cornstarch{3/4%cup}(90 g), piece by piece, shaking off what does not cling.

Fry @&(~1)coated chicken{} in @peanut oil{4%cups}(950 mL) in two batches at 350°F (175°C) for ~fry{5%min}, rest them on a rack, then return every piece to the oil at 375°F (190°C) for ~fry{2%min}.

Stir @orange juice{2/3%cup}(160 mL; squeezed), @sugar{1/4%cup}(50 g), @rice vinegar{2%Tbs}, @light soy sauce{2%Tbs}, and @cornstarch{2%tsp} smooth in a bowl.

Simmer @&(~1)glaze{} with @orange zest{2%Tbs}(from 2 oranges, in wide strips), @dried red chiles{4}(stemmed, whole), and @garlic{2%cloves}(minced) in a #wok{} for ~simmer{1%min}. The zest is the dish — juice alone reads as sweet-and-sour with no orange in it.

Toss @&(~3)fried chicken{} through @&(~1)glaze{} off the heat and serve at once.