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

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

The clock

Start to finish
at least 37 min3 of 6 steps give no time
Needs you
about 7 min
If you get it wrong
Narrow — the wok comes off the heat before the chicken goes in, or the glaze turns to a hard caramel that coats nothing
What you'll wash
Five things — the wok, a bowl to velvet in, a dish to dredge in, a rack to drain on, a bowl for the glaze
Does it keep
Not at all — the glaze sets sticky overnight and the coating under it turns to paste

  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

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
>> slack: narrow — the wok comes off the heat before the chicken goes in, or the glaze turns to a hard caramel that coats nothing
>> washing-up: the wok, a bowl to velvet in, a dish to dredge in, a rack to drain on, a bowl for the glaze
>> capacity: 2 — four cups of oil in the wok, fry
>> keeps: not at all — the glaze sets sticky overnight and the coating under it turns to paste

>> step: velvet, rest 30 min
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.

>> step: dredge dry, shake off the loose
Dredge @&(~1)velveted chicken{} in @cornstarch{3/4%cup}(90 g), piece by piece, shaking off what does not cling.

>> step: fry 350°F 5 min, again at 375°F 2 min
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}.

>> step: stir the glaze smooth
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.

>> step: simmer the chiles and zest 1 min
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}.

>> step: toss to coat, serve at once
Toss @&(~3)fried chicken{} through @&(~1)glaze{} off the heat and serve at once.