Orange Chicken Wings | 橙子雞翅

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I am not sure if I'm right or not, but some say this is actually a variation of General Tso's Chicken. That's partly correct. This is because the sauce for orange chicken is actually a combination of General Tso's sauce and orange juice (that is why I said to keep the remaining sauce).

Some even argued that General Tso's Chicken and Orange Chicken are mutations of Sweet and Sour Chicken. With that being said, there are also Lemon Chicken and Pineapple Chicken dishes (which I will post in the near distant future).

And did you know that this dish actually derives from a tangerine chicken dish in Hunan province, China? That is another entirely different dish altogether. Anyway, while the origins are a huge mess, let's just enjoy this dish.

By the way, I used chicken wings; you can use chicken thigh or breast.

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Ingredients:

(Serve 4)

• Chicken:

• Chicken Wings (I'm using flats), 500g

• Sea Salt, Pinch

• White Pepper, Pinch

• Mushroom Powder, Pinch

• Garlic Powder, 1/2 TBSP

• ShaoXing / HuaTiao / Sherry Wine, 2 TBSP

• Egg, 1

• Sauce:

• General Tso's Sauce, 200g

• Fresh Orange Juice, 200g

• Orange Chicken:

• Corn Starch, 30g

• Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More For Frying and Cooking

• Fresh Orange Zest, 3 Oranges

• Garlic Finely Minced, 3 Cloves

• Green Onions (White Parts) Coarsely Sliced, A Handful

• Slurry, 1 TSP Potato Starch + 2 TSP Water

• Sea Salt, Pinch

• White Pepper, Pinch

• Toasted Sesame Oil, 1 TBSP

• Green Onions (Green Parts) Coarsely Sliced, A Handful

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Equipment:

• Dutch Oven

• Cast Iron Skillet / Pan

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Directions:

1. Please visit my "General Tso's Chicken" page for the sauce recipe.

2. Marinate the Chicken

3. Combine chicken wings with your marinade ingredients until well coated.

4. Cover and chill in the fridge for 1 to 2 hours.

5. Make the Orange Sauce

6. Mix General Tso’s sauce with orange juice until smooth.

7. Set aside until ready to use.

8. Freeze any leftover sauce for future stir fries.

9. Coat and Fry

10. After marinating, add cornstarch and 2 tablespoons of oil to the chicken.

11. Mix until fully coated.

12. Heat 3 to 4 inches of oil in a Dutch oven over medium heat.

13. Test with a wooden chopstick: if bubbles form, the oil is ready.

14. Carefully drop the wings into the oil and fry until lightly golden.

15. Remove and drain on a wire rack or paper-lined plate.

16. Drizzle some batter over the chicken while frying for extra crisp bits.

17. Fry in batches to avoid overcrowding.

18. Rest the chicken for 5 minutes.

19. Fry a second time until golden brown.

20. Remove and drain again.

21. Finish in the Sauce

22. In a skillet over medium heat, add 2 tablespoons of oil.

23. Sauté orange zest briefly to release its aroma.

24. Add garlic and green onions.

25. Sauté until fragrant.

26. Pour in the orange sauce and bring to a simmer.

27. Stir in a slurry of potato starch and water to thicken.

28. Add the fried chicken and toss to coat evenly.

29. Simmer until the sauce thickens further.

30. Taste and adjust with salt and pepper.

31. Remove from heat and finish with a drizzle of toasted sesame oil.

32. Garnish and Serve

33. Garnish with fresh orange zest and chopped green onions.

34. Serve immediately.

Spot the difference?

My favorite part of the wings...

Finger licking yummilicious...

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Recipe Video: