Orange Chicken

Marinate AFTER cooking, never before. Citrus juice will toughen raw chicken and turn the surface mealy after a few hours. The orange flavor goes into the glaze that hits the chicken at the very end, not into the bag. This is the difference from teriyaki.

Use Valencia oranges for the glaze, not navels. Valencia juice has more acid and a deeper, more complex flavor. Navel oranges are too sweet and the resulting glaze tastes one-note. Two oranges' worth of fresh juice is the right amount for four servings.

Sous vide at 150°–155°F for 90 min. The chicken needs to be fully cooked but still firm enough to fry without falling apart. Anything softer and the cornstarch coating won't have anything to grip during the brief fry.

The glaze needs cornstarch slurry, not flour. Cornstarch gives you that distinctive Chinese-takeout glossy, slightly translucent finish. Flour goes opaque and dull. One tablespoon of cornstarch dissolved in two tablespoons of cold water is enough for a cup of sauce.

Anti-tip: don't use orange marmalade as a shortcut. It contains pectin that breaks down weirdly when reduced and gives the glaze a jelly-like texture. Real fresh-squeezed orange juice plus a bit of zest is the only way to get authentic flavor.

Use fresh orange zest for brightest flavor

Cornstarch in the batter creates ultra-crispy texture

Toss with sauce just before serving to maintain crispiness

Extra sauce helps keep it moist

Holds temperature well for serving crowds

Reheats nicely in the oven at 350°F