Crispy Orange Chicken Recipe
What you will need:
Read the recipe in its entirety before starting
Make the Buttermilk (if using substitution) by combining acid and milk and mixing well, this mixture needs to sit for at least 10 minutes
Slice chicken into bite sized pieces, set aside
In a separate bowl, beat the egg and add to the buttermilk mixture, mix well
Soak chicken in buttermilk / egg mixture for at least 2 hours or overnight
In a mixing bowl combine flours and seasoning, whisk to incorporate
Heat up cooking oil to 325 degrees in a deep rimmed skillet or cast iron
Remove chicken from buttermilk a few pieces at a time and add to flour mixture to coat
Shake off excess flour on chicken pieces before adding to preheated oil
Fry chicken piece until internal temperature reaches 165 degrees
Remove chicken from pan and place on paper towel lined cooling racks
Use a Microplane to zest one orange, set zest aside
Juice both oranges and strain any seeds out of juice, set aside
In a medium sauce pot over medium heat combine orange juice, vinegar, sugar, soy sauce, garlic, red crushed pepper and ginger until sugar is dissolved, remove from heat
Meanwhile in a small bowl combine cold water and corn starch to make a slurry, mix well
Put orange sauce base back on medium to high heat to get it to a simmer, slowly whisk in the corn starch slurry (Corn starch slurry will be at its full thickness at boiling point)
Remove from heat, add remaining half of orange zest if a stronger orange flavor is desired, allow sauce to cool before adding to chicken
Cook chicken in batches and do NOT over crowd the pan.
Ensure oil is preheated before adding meat to pan.
Have a form fitting or oversized lid on standby in the event of a grease fire.
If you need to thin your sauce you can add some fresh orange juice.
This is a tangy sauce, if your prefer less tang, cut the amount of vinegar in the recipe by half.