Chen Pi Ji (Hunan Orange Peel Chicken)

🧂 Ingredients

• 500 g Boneless, skinless chicken thighs(Cut into bite-sized pieces, about 1.5-inch cubes.)
• 15 g Dried tangerine or orange peel (Chen Pi)(Preferably aged peel for deeper flavor. If using fresh orange peel, ensure it's dried thoroughly and only use the zest, avoiding the white pith.)
• 10-15 Dried red chilies(Adjust to your spice preference. Remove seeds for less heat.)
• 2 tbsp Soy sauce(Use light soy sauce for best results.)
• 2 tbsp Shaoxing wine (or dry sherry)(For marinating and deglazing.)
• 2 tbsp Granulated sugar(Balances the flavors.)
• 1/2 cup Cornstarch(For coating the chicken.)
• 1 Egg white(Optional, for better cornstarch adhesion.)
• 3-4 cups Vegetable oil(For deep-frying. Use a neutral oil with a high smoke point.)
• 2 cloves Garlic(Minced.)
• 1 inch piece Ginger(Minced.)
• 2 tbsp Water

👨‍🍳 Instructions

1. 1

   Prepare the dried orange peel: Soak the dried tangerine peel in warm water for about 10-15 minutes, or until softened. Scrape away any remaining pith if necessary, then finely mince the peel. This step is crucial for releasing its aroma and flavor without bitterness.

   ⏱️ 15 minutes
2. 2

   Marinate and coat the chicken: In a bowl, toss the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of Shaoxing wine. Let it marinate for at least 10 minutes. Just before frying, add the egg white (if using) and then coat the chicken pieces generously with cornstarch, ensuring each piece is well-covered. Shake off any excess.

   ⏱️ 10 minutes
3. 3

   Deep-fry the chicken: Heat vegetable oil in a wok or deep pot to 175°C (350°F). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. For extra crispiness, you can double-fry the chicken for 1-2 minutes at 190°C (375°F) after the initial fry.

   ⏱️ 10 minutes
4. 4

   Infuse the aromatics: Pour out most of the frying oil, leaving about 1 tablespoon in the wok. Heat the wok over medium-high heat. Add the minced garlic and ginger, stir-frying until fragrant, about 30 seconds. Add the minced dried orange peel and dried chilies, stir-frying for another minute until the peel darkens slightly and the chilies become aromatic. Be careful not to burn them.

   ⏱️ 2 minutes
5. 5

   Create the glaze: Add the remaining 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, sugar, and 2 tablespoons of water to the wok. Stir well to dissolve the sugar and bring the sauce to a simmer. Cook for about 1-2 minutes until the sauce slightly thickens.

   ⏱️ 2 minutes
6. 6

   Toss and serve: Add the crispy fried chicken back into the wok with the glaze. Toss quickly to coat all the chicken pieces evenly. The sauce should cling to the chicken, creating a glossy finish. Serve immediately, garnished with toasted sesame seeds if desired.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Aged tangerine peel (Chen Pi) offers a more complex and less bitter flavor profile than fresh orange zest. Look for it in Asian markets.
• ✓The goal is a balanced savory, sweet, and spicy flavor. Adjust the sugar and chilies to your preference. This dish should lean more savory than overtly sweet.
• ✓Do not use fresh orange peel directly, as the white pith is bitter. If you must substitute, use only the zest of a fresh orange, but ensure it's dried out first for better texture and flavor concentration.

🔄 Variations

• For a less spicy version, reduce the number of dried chilies or remove their seeds.
• Add a pinch of Sichuan peppercorns (ground or whole) during the aromatic infusion step for a numbing sensation.
• A splash of vinegar can add brightness to the glaze.

🥗 Nutrition

Per serving