🍽️ How to Make Orange Peel Chicken (陈皮鸡)

🧆 Ingredients

• 300g boneless chicken breast or thigh
• 2 tablespoons cornstarch
• 1 egg
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 2 tablespoons dried orange peel (soaked and shredded)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon orange juice (optional)
• Vegetable oil for frying
• Salt to taste

🍳 Steps

1. Prepare the Ingredients:

   • Rinse the chicken breast or thigh thoroughly under cold running water to remove any residual blood or bone fragments. Pat dry with paper towels. Trim off any visible fat, sinew, or connective tissue for a cleaner bite.
   • Inspect the chicken for freshness: it should be pale pink, moist but not slimy, and have a neutral smell.
   • Soak the dried orange peel in warm water for at least 20 minutes until fully softened. Authentic tangerine peel (陈皮) is preferred for its deep aroma, but dried orange peel can be used as a substitute. After soaking, use a small knife to gently scrape off any bitter white pith from the inside of the peel, as this can impart unwanted bitterness. Shred the softened peel into very thin strips for even distribution in the dish.
   • Peel and finely mince the garlic and ginger. For best flavor, use fresh, firm cloves and ginger root. Chop the green onions, separating the white and green parts if desired for garnish.
   • Crack the egg into a bowl and beat lightly until the yolk and white are fully combined.

2. Marinate the Chicken:

   • Cut the chicken into uniform bite-sized pieces, about 2-3 cm each, to ensure even cooking.
   • In a mixing bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and the beaten egg. Mix thoroughly to coat each piece. The egg helps tenderize the meat and creates a light coating.
   • Let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor absorption.
   • After marinating, sprinkle the cornstarch evenly over the chicken and toss until each piece is well coated. The cornstarch layer is crucial for achieving a crispy exterior during frying. For extra crispiness, you can double-coat by dipping the chicken in a little more cornstarch just before frying.

3. Fry the Chicken:

   • Pour enough vegetable oil into a wok or deep pan to allow the chicken pieces to float freely (about 2-3 cups, depending on pan size). Use a neutral oil with a high smoke point, such as canola or peanut oil.
   • Heat the oil to 170-180°C (340-355°F). Test the temperature by dropping in a small piece of chicken; it should sizzle and float to the surface quickly.
   • Fry the chicken in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy coating. Gently lower each piece into the oil to prevent splashing.
   • Cook each batch for 3-4 minutes, turning occasionally, until the chicken is golden brown and crispy on all sides. Use a slotted spoon or spider to remove the chicken and drain on a wire rack or paper towels. Allow the oil to return to temperature between batches for consistent results.
   • For extra crispiness, you may double-fry the chicken: after the first fry, let the pieces rest for 2-3 minutes, then fry again for 30-60 seconds until even crispier.

4. Prepare the Sauce:

   • Carefully pour off most of the frying oil, leaving about 1 tablespoon in the wok. Wipe away any burnt bits for a clean sauce.
   • Add the minced garlic, ginger, and shredded orange peel to the wok. Stir-fry over medium heat for about 30 seconds until fragrant, being careful not to burn the aromatics.
   • Add the sugar, vinegar, remaining soy sauce, and optional orange juice. Stir well to dissolve the sugar and combine the flavors.
   • Simmer the sauce for 1-2 minutes until it thickens slightly and becomes glossy. Taste and adjust the balance of sugar and vinegar to your preference—add more sugar for sweetness, more vinegar for tanginess, or a splash of orange juice for extra citrus brightness.
   • If the sauce is too thick, add a small amount of water or orange juice; if too thin, simmer a bit longer.

5. Combine and Finish:

   • Return the fried chicken to the wok and toss quickly over high heat to coat each piece evenly with the sauce. Work swiftly to preserve the crispiness of the chicken.
   • Add the chopped green onions and stir briefly, reserving some green parts for garnish if desired.
   • Serve immediately while hot and crispy, garnished with extra orange peel strips or green onions for color and aroma.

Additional Tips

• Selecting Chicken: Use fresh, boneless chicken breast for a leaner texture, or thigh for juicier, more flavorful meat.
• Orange Peel: Authentic dried tangerine peel (陈皮) is preferred for its deep aroma, but dried orange peel can be substituted. Ensure it is fully softened and pith removed to avoid bitterness.
• Oil Temperature: Maintain oil at 170-180°C (340-355°F) for optimal crispiness. Too low and the chicken will absorb oil; too high and it may burn.
• Sauce Consistency: If the sauce is too thin, simmer a bit longer; if too thick, add a splash of water or orange juice.
• Serving: This dish is best enjoyed immediately to preserve the crisp texture of the chicken.

💡 Tips

• Soak dried orange peel to soften and release aroma.
• Use fresh orange juice for extra citrus flavor.
• Adjust sugar and vinegar for balance.
• Serve immediately for best taste.