Whether you’re having a Halloween celebration this weekend or a future get together, this recipe is perfect for either occasion. Inspired by one of my favorite chefs, Bryan Talbott, the orange glaze really sets the dish off. By itself, it’s a great appetizer or party favor. But you can also scale it up to a main dish by serving it with some steamed rice and sauteed veggies.
1 cup diced dark chicken meat
2 cups all purpose flour
1 whole egg
1/2 cup milk
salt & pepper to taste
thinly sliced garlic clove
Zest and juice from one navel orange
1/2 cup mirin
3 tbsp rice vinegar
2 tbsp soy sauce
1/2 cup water
2 tbsp corn starch
1 tsp ground ginger
1 tsp chili flakes
Canola oil for frying
Sliced scallion and sesame seeds for garnishing
Start by making the orange glaze. At medium heat, saute the garlic in 1 tbsp of oil for a minute being careful not to brown garlic. Toss in your mirin, chili flakes, ground ginger, rice vinegar, soy sauce and then grate one orange worth of zest then squeeze out the sauce. Next you’re gona add a slurry to thicken the glaze. Then toss into a container and cover with plastic wrap. Set aside.
For the chicken, start the breading process. Mix the milk and egg, then add the chicken. Give it a good mix, then strain it. Next dredge in a flour that’s been seasoned with salt and pepper. Give it a good mix to make sure the chicken is thoroughly coated. Bring a small sauce pot up to 275 degrees Fahrenheit and fry chicken in two batches until golden brown (3-4 minutes).
Remove chicken to a paper towel lined bowl or plate to help remove grease. Give it a few pinches of salt then toss in a few spoons of the orange glaze. Garnish with sesame seeds and scallions.
‘Plated or Poured’ is our food and drink column curated by Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.
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