Sobre esta receta

Pollo frito crujiente y dorado cubierto con una salsa de naranja pegajosa, dulce y ácida — esta versión casera rivaliza con tu comida para llevar favorita. Trozos tiernos de pollo cubiertos con una masa ligera, fritos a la perfección, luego glaseados en una salsa audaz hecha con jugo de naranja fresco, salsa de soja, ajo y jengibre. Es una cena familiar que agrada a todos y es sorprendentemente fácil de preparar en casa.

Instrucciones

1. 1

   In a mixing bowl, combine the chicken thighs pieces with soy sauce, sesame oil, kosher salt, and black pepper. Toss to coat evenly and let marinate for at least 10 minutes while you prepare the batter and sauce.

2. 2

   In a large mixing bowl, whisk together the cornstarch, all-purpose flour, baking powder, and kosher salt. Add the beaten eggs and water, then whisk until a smooth, thick batter forms. It should coat the back of a spoon. Add the marinated chicken thighs and toss until every piece is fully coated.

3. 3

   In a small mixing bowl, whisk together the orange juice, orange zest, soy sauce, granulated sugar, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes (if using). Set aside. In a separate tiny mixing bowl, mix the cornstarch and water into a smooth slurry and set aside.

4. 4

   Pour the vegetable oil into a large pot or wok and heat ^[over medium-high heat] until it reaches ![350°F]. Set a wire rack over a baking sheet lined with paper towels nearby.

5. 5

   Working in 3–4 batches to avoid crowding, carefully lower the battered chicken thighs pieces into the hot oil using tongs or a slotted spoon. Fry for 3–4 minutes, turning occasionally, until golden brown and cooked through. Transfer to the wire rack and repeat with remaining batches. Maintain oil temperature between batches.

6. 6

   In a wok or large skillet ^[over medium heat], add 1 tablespoon of the frying oil (or a fresh tablespoon of vegetable oil). Add the minced garlic and grated ginger and sauté for about 30–45 seconds until fragrant — don't let them brown.

7. 7

   Pour in the orange sauce mixture and bring to a simmer ^[over medium heat], stirring occasionally. Cook for 2–3 minutes until the granulated sugar is fully dissolved and the sauce begins to reduce slightly.

8. 8

   Give the cornstarch slurry a quick stir, then pour it into the simmering sauce while stirring constantly. Cook for 1–2 more minutes until the sauce thickens to a glossy, syrupy consistency that coats a spoon. Remove from heat.

9. 9

   Add all the fried chicken thighs to the wok with the orange sauce. Toss quickly and gently to coat every piece evenly. Serve immediately over steamed white rice, garnished with sliced green onions and sesame seeds.