Orange Chicken

Method

1. Pat the chicken dry. Season with salt and pepper, then mix with the beaten egg. In a separate shallow dish combine the coating cornstarch and flour. Measure the orange juice and zest before the orange peel becomes awkward to hold.
2. In a small saucepan mix the juice, zest, sugar, vinegar, soy sauce, garlic and ginger. Bring to a simmer and cook for 3–4 minutes. Taste carefully: it should be distinctly sweet-sour, not syrupy. Keep the sauce warm while frying.
3. Heat the oil in a deep stable saucepan to 175°C, keeping the vessel no more than half full. Lift chicken pieces from the egg mixture, press into the dry coating and shake off loose flour. Coat only the batch that is about to enter the oil.
4. Fry in 3–4 batches for about 5–6 minutes each, turning as necessary, until crisp and golden. Check a large piece from each batch reaches 74°C. Let the oil return to 175°C between batches rather than compensating with an excessively high flame.
5. Drain the chicken on a rack over a tray, keeping the pieces separated. Do not stack or tightly cover them: escaping steam would soften the coating. Keep the finished batches warm in a 100°C oven for no longer than needed to finish frying.
6. Stir the sauce slurry and add it gradually to the simmering orange sauce. Bubble for 45–60 seconds until it coats a spoon thinly. The glaze thickens further as it cools, so loosen with a little water if it forms sticky strings.
7. Put the chicken in a large warm bowl. Add just enough hot sauce to coat and toss briefly, reserving any excess for the table. Scatter over spring onion and serve immediately. Keep chicken and sauce separate when preparing ahead; combine only after reheating.