Spicy Mandarin Chicken
For when you want to go out, but you have to stay in! The bright flavors of orange and serrano chili breathe new life into this chinese restaurant classic.
Prep
Marinate the Chicken
Toss the chicken with the soy sauce in a small bowl then place in the refrigerator and marinate for 20 minutes.
- Chicken Thighs(1" cubes)4
- Soy Sauce2 Tbsps.
Make the Batter
In medium size bowl thoroughly mix the batter until there are no lumps. Set aside.
- Cornstarch½ cup
- All Purpose Flour¼ cup
- Kosher Salt1 tsp.
- Water½ cup
Make the Slurry for the Sauce
In a small bowl measure and combine the remaining cornstarch and the water, reserve for later use.
- Cornstarch3 tsps.
- Water3 tsps.
Make the Sauce
In a separate bowl, measure and mix the following ingredients for the sauce and set aside.
- Chili Flakes¼ tsp.
- Soy Sauce2 tsps.
- Rice Vinegar1 tsp.
- Brown Sugar3 Tbsps.
- Orange Juice¾ cup
Cooking Steps
1. Remove the Chicken from the Marinade
Transfer the chicken from the marinade to a paper towel lined plate or tray.
2. Add the Oil while Preheating the Pot
Add the sesame oil and set the cookware at 300°F/150°C (medium).
- Sesame Oil1 Tbsp.
3. Add and Cook the Aromatics
Cook the aromatics for 5 minutes or until they become slightly translucent, making sure they don't burn. Stir freqeuntly.
- Ginger(finely chopped)1 tsp.
- Garlic Clove(finely chopped)1
- Serrano(finely chopped)2 tsps.
- Scallion Whites(thinly sliced)1 Tbsp.
4. Add the Sauce and Bring to a Simmer
Add the sauce to the aromatics and lower the temperature to 225°F/110°C (low). Cook for 3 minutes or until the sauce just starts to boil.
- Sauce Baseall
5. Add the Slurry and Thicken the Sauce
Reduce the temperature to 215°F/100°C and whisk in the slurry. Cook the sauce for 1 minute or until the sauce has thickened to the consistency of maple syrup.
6. Remove the Sauce
Using a rubber spatula, transfer the sauce to a bowl and cover with foil to keep warm. Wash the pot thoroughly and return to the burner/cooktop
7. Add the Oil, and Preheat the Pot
Add the oil then set the burner to Power 5 (medium). Once a thermometer in the oil reads 375°F/190°C, switch to Temperature Control and set the temperature to 425°F/220°C. You will then be ready to fry. Keep in mind that this step may take 7-9 minutes. Chef's note: In Guided Recipes, the system will handle all of this for you!
- High Heat Oil(grapeseed, vegetable, canola)2 cups
8. Batter the Chicken
While the oil heats you can toss the chicken in the batter ensuring to separate and coat each piece.
9. Fry the Chicken
Using a pair of tongs, carefully add 12-15 pieces of battered chicken to the hot oil making sure not to overcrowd. Without stirring, fry for 2 minutes or until the chicken begins to turn golden brown.
10. Flip and Finish Frying the Chicken
Using a pair of tongs or chopsticks, carefully flip each piece of chicken. Continue frying for 2 more minutes or until the chicken turns golden brown on the outside.
11. Remove the Chicken
Using a slotted spoon, carefully transfer the chicken to a paper towel lined tray. Make sure your oil is at the right frying temperature before adding another batch of chicken. If needed, return to Power 5 and reheat the oil to 357°F/190°C. Repeat steps 9 & 10 until all of the chicken is cooked.
12. Sauce the Chicken
In a medium bowl, toss the fried chicken in the sauce to coat evenly.
13. Garnish and Serve
Spoon some chicken in the center of each bowl and garnish the chicken with lime slices, mandarin wedges and sliced scallion greens.
- Limeas needed
- Mandarinas needed
- Scallion Greens(thinly sliced)1
Let’s Get Cooking!
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