Directions:
1. Prepare the Chicken:
o In a large bowl, mix together the plain flour, egg, garlic salt, pinch of salt and pepper, and cold water until a smooth batter forms.
o Add the chicken thigh chunks to the batter, ensuring each piece is well coated.
o Sprinkle the cornflour (cornstarch) over the battered chicken and gently toss to coat.
2. Fry the Chicken:
o Heat the vegetable oil in a large skillet or wok over medium-high heat.
o Once the oil is hot, add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes per batch.
o Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil.
3. Make the Orange Sauce:
o In a separate bowl, combine the orange juice, orange zest, caster sugar, soy sauce, minced garlic, minced ginger, and rice vinegar. Mix well.
o Pour the sauce mixture into a clean skillet or wok over medium heat.
o Bring the sauce to a simmer, stirring occasionally, until the sugar has dissolved and the sauce has thickened slightly, about 5-7 minutes.
o If you prefer a thicker sauce, add the cornflour slurry (1 tbsp cornflour mixed with 3 tbsp cold water) to the sauce, stirring constantly until it thickens.
4. Combine Chicken and Sauce:
o Add the fried chicken pieces to the skillet with the orange sauce.
o Toss the chicken in the sauce until all pieces are evenly coated and heated through.
5. Serve:
o Serve the orange chicken hot, garnished with extra orange zest or chopped green onions if desired.
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