Crispy Orange Glazed Chicken

1. Prepare the Marinade

Start by beating the egg white in a large bowl until it becomes foamy. Add the soy sauce, Shaoxing wine, and vodka to the egg white, whisking to combine. Remember to set aside half of this mixture for later. Next, whisk in the baking soda and cornstarch until smooth, then add the chicken chunks, ensuring each piece is well-coated. Cover the bowl with plastic wrap and set it aside.

2. Create the Dry Coating

In another large bowl, mix together the flour, cornstarch, baking powder, and kosher salt. Pour in the reserved marinade and whisk until the mixture is crumbly.

3. Make the Sauce

For the sauce, combine the dark soy sauce, Shaoxing wine, vinegar, chicken stock, sugar, sesame oil, orange zest, orange juice, and cornstarch in a bowl. Stir well until the sugar and cornstarch are dissolved. Add the dried orange peel to the mixture and set it aside. In a large skillet, heat the oil over medium heat and add the minced garlic, ginger, and scallion bottoms. Cook until they are aromatic and slightly softened, about 3 minutes. Stir the sauce mixture again before pouring it into the skillet. Scrape the bottom of the skillet to incorporate all the flavors, and cook until the sauce boils and thickens, which should take about 1 minute. Transfer the sauce to a bowl but do not wipe out the skillet.

4. Fry the Chicken

Heat 2 quarts of oil in a large wok or Dutch oven to 350°F. Working in batches, transfer the marinated chicken pieces to the dry coating mixture. Toss each piece to coat thoroughly, pressing the mixture onto the chicken to form a good crust. Gently shake off any excess coating before lowering the chicken into the hot oil. Fry the chicken until it becomes golden and crispy, about 4 minutes, using chopsticks to agitate and separate the pieces. Transfer the fried chicken to a bowl lined with paper towels to drain.

5. Combine Chicken and Sauce

Return the fried chicken to the skillet and pour the sauce over it. Toss and fold the chicken with a spatula until each piece is well-coated with the sauce. Serve immediately alongside steamed white rice and broccoli.