Crispy Orange Caramel Chicken
Super crispy deep-fried chicken breast chunks enveloped in a sweet orange caramel sauce.
Equipment
- deep frying thermometer
Ingredients
For the Crispy Orange Caramel Chicken:
- 1 lb. boneless, skinless chicken breast, cut in half inch pieces
- 3 cups vegetable oil
- 1 egg
- 1 tsp. each sugar and kosher salt
- ⅛ tsp. black pepper
- 1 cup cornstarch
For the Orange Caramel Sauce:
- 3 tbsp. vegetable oil
- 3 dried chilis or ¼ tsp. crushed red pepper flakes
- 1 tsp. minced garlic
- ½ cup granulated sugar
- ¼ tsp. ground ginger
- ¼ cup freshly squeezed orange juice
- 1 tbsp. rice vinegar
- ¼ cup low salt soy sauce
- 1 tbsp. sesame oil
- 2 tsp. cornstarch mixed with 4 tsp. water
Garnishes:
- 2 tbsp. minced orange zest
- 1 sliced orange
Instructions
- Begin by making the Orange Caramel Sauce: In a three- quart saucepan, heat the vegetable oil on medium heat and add the chilis, sugar, ginger, orange juice, garlic, vinegar, soy sauce, and sesame oil. Bring to a boil and then add 2 tsp. cornstarch mixed with 4 tsp. of water and simmer until the sauce gets thick and syrupy about 5 minutes. Set aside.
- Next, fry the Crispy Orange Caramel Chicken: Start by heating one inch of vegetable oil in a deep pot, to 375°.
- In a large bowl, beat the egg, sugar, and salt together. Stir in the chicken. Add the cornstarch and stir until all the chicken is coated.
- When the oil is at 375°, fry the chicken pieces in three batches until the coating is starts to turn golden and crisp. Drain each batch on a wire rack. Then, refry all the chicken a second time, in 3 batches, until they are super crispy.
- Meanwhile, reheat the sauce. When the chicken is all done, toss them with the sauce in a large bowl and serve. Sprinkle with the orange zest and serve with the orange slices.
Tried this recipe?Let us know how it was!