About Kyoku's Partner
Name: Restaurant Recipe Recreations
"Restaurant Recipe Recreations" is a dedicated channel that brings you step-by-step tutorials on preparing your cherished dishes from the most renowned restaurants. Each week, you can discover mouthwatering recipes, ranging from Panera's Mac & Cheese to Fleming's Signature Potatoes and P.F. Chang's Mongolian Beef! Every recipe has been meticulously researched and tested to ensure an authentic and effortless DIY experience.
What is Mandarin Organce Chicken
Mandarin Orange Chicken is a dish in Chinese cuisine that consists of battered and deep-fried chicken pieces that are coated in a sweet and tangy orange sauce. It's a popular Chinese-American dish that's typically served with steamed rice and vegetables.
- 5 lbs. chicken thighs, trimmed and cut into 1” chunks
- Canola or peanut oil for frying
- Slivered scallions and 1 mandarin orange, for garnish
- Mandarin Orange Glaze:
- ½ cup premium soy sauce
- 3 mandarin oranges, zested and juiced
- 1 TBL black vinegar
- 1 TBL rice wine or sake
- ¼ cup white sugar
- 1/8 tsp. crushed red pepper flakes
- ¼ tsp. onion powder
- ¼ tsp. white pepper
- 1 TBL sesame oil
- ½ tsp. fresh ginger, grated
- 2 medium-sized garlic cloves, grated
- 2 TBL cornstarch
- Chicken Batter:
- ½ cup flour
- ¼ cup cornstarch
- 2 eggs, whites only
- 1 tsp. each: garlic powder, onion powder, ground ginger, white pepper, kosher salt
- 4-5 cranks of cracked black pepper
- ¼ cup cold water
If you've seen any of my other videos, you know that typically I use Global knives or Wusthof knives. But since I've started using a Kyoku knife, it has jumped up to my favorite knife in the kitchen.
- Combine all batter ingredients, except water, in a very large mixing bowl. Slowly add the cold water while whisking batter ingredients briskly. You want the batter to be thicker than pancake batter, so add water carefully. Once the batter is smooth, add the diced chicken, juices included, into the batter and mix thoroughly with your hands. Set aside.
- In a very tight-fitting, lidded container, add all orange glaze ingredients. Lid the container and shake vigorously until all the cornstarch is dissolved. Pour the mixture into a small saucepan, on a med-high heat and simmer until reduced by 1/3, stirring continuously so that the sugars don’t burn.
- In a large skillet or wok, heat 3 inches of canola or peanut oil to 350 degrees F. Once the oil comes to temperature. Drop small portions of the battered chicken into the frying oil. Work in batches, don’t overcrowd the oil. Once the chicken becomes very crispy and a deep, golden-brown color (about 4 minutes), remove the chicken with a slotted spoon and place on a rack to drain. Repeat the process until all the chicken is fried.
- Very carefully, discard the fry oil into a glass or metal container (not plastic) and discard. Add the Mandarin Orange glaze into the wok and bring back up to temperature over a medium-high heat. Add the fried chicken and toss to coat in the glaze, completely.