This extra crispy takeout orange chicken byBrian Lagerstromis on another level!
Its incredibly delicious the best I have ever tried.
Its seriously better than the ones you might find in restaurants.
Image by Brian Lagerstrom via YouTube
Add soy, mirin, cornstarch, and baking soda in a bowl and whisk everything together.
Add chicken chunks and stir everything to coat.
Set it aside and let it marinate for 20 minutes.
Get a third bowl, and add about 1/4 of the dry breading mixture.
Mix until you create a dry crumbly texture.
Step 3:
Get a 4th bowl and add 2 cups of all-purpose flour.
Add marinated chicken pieces, and coat on all sides.
Shake off as much as you might, then add the chicken to the wet batter in bowl 3.
Toss them to coat.
Step 4:
Transfer the wet battered chicken into the bowl 2.
Mix to coat well, then transfer them to a tray.
Heat for about 10 minutes or until it reaches a temp of 300F.
Gently add breaded chicken to the oil and fry for 4 to 5 minutes at 300F.
Once done, transfer to a wire rack to drain.
Step 6:
Increase heat to medium-high to increase oil temperature to 350F.
Carefully add once-cooked nuggets back to the hot oil and cook for 90 seconds or until nicely golden brown.
Transfer to a wire rack and keep it warm in a low oven while making the orange sauce.
Step 7:
Make the sauce.
In a large nonstick pan over medium-high heat, add a generous squeeze of neutral oil.
Once hot, add ginger, garlic, and scallions.
Cook for a minute until fragrant while stirring often.
Add sauce to a pan, followed by a pinch of chili flakes.
Let it come to a simmer and reduce the sauce by half for about 2 minutes.
Let it come to a boil again and check the consistency.
Step 9:
Toss the cooked nuggets into the pan with the sauce to coat.
Serve over rice and garnish with sesame seeds and chili flakes.
