Could this be the new orange chicken? Less sweet? Less thickly coated? We think so.
Oil for frying
1 pound boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
2 tablespoons all purpose flour
2 tablespoons corn starch
1 egg
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
3 tablespoons butter
2 tablespoons minced garlic
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sugar
1 tablespoon Gojujang (Korean red pepper paste) or sriracha
Heat oil to 350
Put chicken, flour, cornstarch and egg in a large bowl and mix until well combined and coated
Very carefully drop pieces one at a time into the oil – do not overcrowd or the temp will drop – you might need to do this in 2 batches
Fry 3-4 minutes or until just beginning to get some color, see video below
Remove and let drain – continue with remaining chicken
Add butter to a non-stick pan, and add remaining ingredients, stirring well until it blends together as a smooth, slightly thick sauce – remove from heat
Fry all chicken together one more time until beautifully golden brown – probably 2-3 minutes
While it finishes, rewarm the sauce, remove chicken from oil, and let drain
Then just add the chicken to the sauce and gently toss well to coat
Eat, and say “eff u orange chicken!”
