Step by step

Method

5 steps

1. 1

   In a saucepan, combine 1½ cups water, 2 tablespoons packed dark brown sugar, ¼ cup rice vinegar, 2½ tablespoons soy sauce, ¼ cup fresh lemon juice (or orange juice for a fruitier finish), 1 tablespoon minced ginger, ½ teaspoon minced garlic, ¼ cup thinly sliced green onions, and ¼–½ teaspoon crushed red pepper flakes. Bring to a boil, then take off the heat. Pour exactly 1 cup of this liquid over 3 boneless chicken breasts cut into bite-size pieces; marinate at least 2 hours (overnight is better). Reserve the rest for the glaze.

2. 2

   When you're ready to cook, stir 1 tablespoon cornstarch + 1 tablespoon arrowroot (or 2 tablespoons cornstarch) mixed with 3 tablespoons water into the reserved sauce. Bring to a boil over high heat until thick and glossy, 1–2 minutes. Cover and keep warm.

3. 3

   Heat about 2 inches of neutral oil in a wok or deep skillet to 350°F (175°C). Whisk 1 large egg with about ¼ cup ice water, ¼ teaspoon baking soda, and ¼ teaspoon salt. Stir in most of 1¼ cups cake or all-purpose flour just until lumpy — don't smooth it out. Put the remaining flour in a separate bowl.

4. 4

   Drain the chicken. Dust pieces in flour, dip in the lumpy batter, and fry in batches 3–4 minutes until deep golden, turning once. Drain on a rack or paper towels. The coating should sound crisp when you tap it.

5. 5

   Toss the hot chicken with the warm thickened sauce until coated. Serve over rice with orange slices. You want shatter-crisp chicken in a bright citrus-sweet glaze — not soggy batter in a thin lemony soup or chicken that tastes only of fryer oil.