Ingredients
Orange Sauce
- 1/2 cup of orange juice plus zest (from approximately 2 large oranges)
- 1/2 cup of sugar
- 1/2 cup of oyster sauce
- 1/2 cup of seasoned rice wine vinegar (white vinegar will also work)
- 1 tablespoon of hoisin sauce
- 2 tablespoons of soy sauce
- 1 tablespoon grated ginger
- 4 cloves garlic diced
- 1/2 tablespoon smoked paprika
- 1 tablespoon corn starch
- 1 tablespoon cold water
For the Chicken
- approximately 2 pounds chicken thighs cut into bite size pieces
- 1 cup of cold water
- 2 1/2 cups tempura flour
If you don’t have tempura flour make it as listed below
- 1 1/4 cup all purpose flour
- 1 1/4 cup corn starch
- 1 tablespoon baking soda
Directions
In a pan start heating your oil to 350 °F
In a bowl mix the homemade tempura flour and take our 1 1/2 cups of it and mix with the cold water, It will make a thick batter. Take and sprinkle some of the reserved dry flour on a plate. Dredge chicken a few pieces at a time in the dry flour and then in the batter. Place coated chicken directly in the hot oil and keep doing so until you have 5 or 6 chicken pieces in the oil do not over crowd your pan. Cook chicken until golden brown and is 165 °F in the center. Using a spider of spoon take cooked chicken out of oil and place on a sheet pan with a cooling rack sitting in it. Keep frying chicken until it is all done.
Orange sauce
In a small bowl mix corn starch and cold water together to make a slurry and set aside. In a sauce pan add all the ingredients and add cornstarch slurry. Heat until boiling and to the thickness you like. As the sauce cooks it will thicken make sure to stir it as it is heating so it doesn’t burn.
I like to keep my cooked chicken and sauce separate until I serve it to keep it crispy. I take my chicken add sauce to a bowl and put some chicken in and toss it. Then plate it and serve. This chicken reheats nice I just re fry it and serve.
