Orange-Chicken with Rice

Marinate the Chicken:

• Cut the boneless chicken thighs into bite-sized pieces and marinate them in a mixture of soy sauce, orange zest, Shaoxing wine, white pepper, and water. Let it sit for at least 30 minutes.

Fry the Chicken:

• Coat the marinated chicken in potato starch until fully covered.
• Heat enough peanut oil in a wok or deep pot and fry the chicken. Fry once, then remove and let it cool slightly. Fry a second time for extra crispiness.

Prepare the Sauce:

• Mix all the liquid ingredients for the sauce (orange juice, chicken broth, rice vinegar, oyster sauce) in a bowl.
• Heat some oil in a wok and briefly sauté the garlic and ginger.
• Add the prepared sauce and bring to a boil. Thicken with the potato starch dissolved in water

Combine Chicken with Sauce:

• Add the twice-fried chicken to the finished sauce and mix until well-coated.

Serve:

• Arrange the orange chicken on a plate and garnish with sesame seeds and spring onions.
• Serve with rice.