In a medium bowl, mix together all of the sauce ingredients: hoisin sauce, orange zest, orange juice, soy sauce, sugar, sesame oil, cornstarch, and water. Whisk until fully combined and set aside. The mixture should be smooth, with a nice thick consistency. This sauce is the heart of your dish, adding that sweet and tangy flavor.
In another bowl or pan, combine 1½ cups of flour with ice cold water and egg. Stir until you achieve a batter that resembles pancake batter in consistency. This batter is crucial for coating your chicken and achieving that crispy outer layer.
In a separate bowl or platter, mix together 1 cup of flour, cornstarch, salt, and black pepper. This will be your dredging mixture, essential for the next step.
Heat about 2 inches of vegetable oil in your wok until it reaches 350°F. Use a cooking thermometer to check the temperature; this ensures that your chicken will fry properly and become crispy.
Working in batches, coat the chicken thighs in the wet batter, ensuring it’s fully covered, then dredge them in the flour mixture. Set aside on a plate. Repeat until all the chicken is coated. Watch for the batter to cling well; this creates the perfect frying layer.
Carefully fry the battered chicken in the hot oil until they turn golden brown and crispy. This should take about 4 to 6 minutes per batch, depending on the size of your pieces. Use a spider or metal tongs to remove the chicken from the oil and let it drain on a plate lined with paper towels. The color should be a beautiful golden hue; this indicates they're cooked through and crispy.
Once all the chicken is fried, carefully discard the oil from the wok and clean it out with a paper towel. It’s important to keep your cooking area clean to ensure the best flavors in your sauce.
Heat 2 tablespoons of fresh vegetable oil over high heat in the wok. Wait until it's shimmering before proceeding. This step is crucial for stir-frying your aromatics.
Add minced ginger and garlic to the hot oil and stir-fry for about 30 seconds, stirring constantly to avoid burning. The aroma will be heavenly, filling your kitchen with warmth and flavor.
Pour in the reserved sauce and stir frequently. Bring it to a boil and let it simmer for about 2 to 3 minutes, or until slightly thickened. This is where the magic happens, as the sauce transforms into a sticky glaze.
Add all of the fried chicken pieces to the wok and stir to fully coat them in the sauce. The key here is to ensure every piece is covered. Serve immediately over rice, garnished with chopped scallions. Enjoy the vibrant colors and enticing smells as you plate your dish!
