Step-by-Step Instructions

1. 1.Prepare and Marinate Chicken

   Cut 2 lbs of boneless, skinless chicken thighs into approximately 1/2-inch to 1-inch bite-sized cubes. In a bowl, combine the cut chicken with 1 tbsp + 1 tsp kosher salt, 1 tsp MSG, 1/2 tsp baking soda, 1 tbsp Shaoxing cooking wine, 2 grated cloves of fresh garlic, and a 1-inch knob of peeled and grated fresh ginger. Mix thoroughly with your hands until every piece of chicken is coated. Cover the bowl with plastic wrap and refrigerate, ideally overnight, or for at least 30 minutes.

2. 2.Prepare Aromatics for Sauce

   Take 2 red Fresno or red jalapeño peppers, remove the top and bottom, then carefully cut around the pith and seeds to remove them. Slice the peppers into 1/4-inch strips, then cut across to create 1/4-inch cubes (brunoisette). Peel a 2-inch knob of ginger and chop it using the same brunoisette technique, or finely chop it. Take 6 cloves of garlic, smash them with the flat side of a knife, and then finely chop them. Combine all the chopped peppers, ginger, and garlic in a small bowl.

3. 3.Sweat Aromatics and Prepare Sauce Base

   Place a medium-sized sauce pot over medium heat. Drizzle enough neutral oil (canola, avocado, vegetable, or peanut) to coat the bottom of the pot. Add the combined chopped aromatics (peppers, ginger, garlic) and a tiny pinch of salt. Sweat the aromatics, stirring occasionally, for 2-3 minutes until they are softened but not browned. Remove the aromatics from the pot and set them aside in a separate bowl. Turn off the heat.

4. 4.Cook Down Sauce Ingredients

   To the same pot (with heat off), add 1 cup white sugar, 1 cup rice vinegar, 1/2 cup regular soy sauce, 3 tbsp fish sauce, 1/3 cup water, and 1 tsp MSG. Squeeze the juice of 1 orange into the pot (ideally zest the orange first if you plan to use the zest later). Set the pot over medium-high heat. Stir lightly to ensure the sugar begins to dissolve and incorporate with the liquid. Bring the mixture to a boil and let it boil and reduce for about 5 minutes to intensify the flavors.

5. 5.Thicken and Finish Sauce

   While the sauce is reducing, prepare a cornstarch slurry by whisking 2 tbsp cornstarch with 2 tbsp water in a small bowl until thoroughly combined. Once the sauce has reduced for 5 minutes, lower the heat to a gentle simmer (do not let it boil rapidly). Add the zest of the orange and the reserved cooked aromatics back into the sauce. Slowly add the cornstarch slurry, about 1/3 at a time, stirring constantly. Let the sauce sit and thicken between additions. Continue adding slurry in small increments until the sauce reaches your desired consistency. It may take a minute or two for the sauce to thicken.

6. 6.Prepare Breading Station

   In a large bowl, whisk together 3/4 cup all-purpose flour and 1 1/2 cups cornstarch to create the dry dredge. In a separate bowl, whisk 3 large eggs with a generous splash of water until homogenous to create the wet portion (egg wash).

7. 7.Bread the Chicken

   Using a 'wet hand/dry hand' technique (wear gloves if desired): With your wet hand, pick up a small handful of marinated chicken and drop it into the dry dredge. Switch to your dry hand, toss the chicken in the dry dredge to coat, shaking off any excess. Drop the dusted chicken into the wet egg wash. Switch back to your wet hand, toss the chicken in the egg wash to coat, shaking off any excess. Drop the egg-washed chicken back into the dry dredge. Switch to your dry hand, toss the chicken in the dry dredge again, shaking off any excess. Place the double-breaded chicken onto a tray, spreading it out evenly. Repeat this process with all remaining chicken. (Optional speed tip: use a fine mesh strainer to shake off excess dry dredge after each dry coat).

8. 8.Deep Fry the Chicken

   Fill a large Dutch oven (6-7 quarts) about halfway with a neutral oil (canola, avocado, vegetable, peanut, or beef fat). Heat the oil to 350°F (176°C). Carefully add the breaded chicken in small batches (e.g., about 1/3 of the total chicken) using a spider or strainer, gently lowering it into the hot oil. Do not overcrowd the pot. Fry for 3-5 minutes until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (73°C) at its deepest point. Remove the fried chicken to a wire rack set over a baking sheet to drain. Repeat the frying process with the remaining chicken in batches.

9. 9.Sauce and Plate

   Place half of the fried chicken into a large mixing bowl. Take a ladleful of the prepared orange chicken sauce and pour it around the edges of the bowl, then a little directly on top of the chicken. Toss the chicken vigorously for 20-30 seconds until every piece is evenly and thoroughly coated with the sauce. Pile all of the sauced chicken into a large serving bowl. Garnish with thinly sliced green onion. Serve immediately with a side of rice or other desired accompaniments.