Ms. Chi's Orange Chicken

Step 1

For the chicken: In a mixing bowl, combine the orange juice, tamari soy and minced garlic and mix well, then add the diced chicken. Cover and let marinate for 20 minutes.

Step 2

For the dry dredge: In a large bowl, combine the rice flour, cornstarch, salt and baking soda, and mix well.

Step 3

Heat the canola oil in an 8-quart pot or a small home fryer, to a temperature of 360 degrees F. Preheat the oven to 200 degrees F.

Step 4

Place half the chicken into the dry dredge bowl. Coat the chicken well with the dredge mixture, then place the pieces in a strainer to shake off the excess flour. Place the coated chicken in the hot oil, gently stirring the pieces so they don't stick to each other; fry until golden brown, 2 to 4 minutes. Remove in a single layer to a plate lined with a paper towel. Repeat this process with the remaining chicken. Set in the oven to keep warm.

Step 5

For the orange sauce: Heat the canola oil in large skillet over medium heat. Add the ginger and let it sweat until you can smell the aroma in the air, 10 to 15 seconds. Add the orange juice and reduce it by half, 1 to 2 minutes. Add the rice vinegar, sugar, tamari soy, salt, sesame oil, chile flakes and Fresno chile and bring to a boil. Lower the heat to low and simmer for 2 minutes.

Step 6

In a small bowl, mix the room temperature water and cornstarch together until it becomes a milky liquid; this is called a slurry. Turn up the heat to high and bring the orange sauce back to a boil, then drizzle the slurry into the orange sauce while constantly stirring with a whisk. The orange sauce will immediately start to thicken; mix well and cook until the orange sauce has a glaze consistency, about 10 seconds. Place the fried chicken into the skillet immediately and toss to mix well, making sure all the chicken pieces are coated with orange sauce. Let the sauce reduce and cook with the chicken for 1 minute.

Step 7

Plate the orange chicken, then garnish with fresh the orange slices and sesame seeds.