Orange Chicken

Directions

1. For the sauce: Whisk together 1 Tbsp. cornstarch and 1 Tbsp. water.
2. Add 1/2 cup oyster sauce, 1 Tbsp. hoisin sauce, 3 oz. orange juice, 1/2 cup sugar, 3 oz. white vinegar, 2 Tbsp. soy sauce, 1/2 Tbsp. smoked paprika, 1/2 Tbsp. minced fresh ginger root, 1/2 Tbsp. chopped fresh garlic cloves, and one drop red food coloring (optional) into a 1-quart saucepan. Bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until sauce thickens. Remove from heat and reserve. Pro tip: Dip the back of a wooden spoon into the sauce. Wait for it to cool and then run your finger from edge to edge. Turn the spoon on its side. If the sauce doesn't run past the line then the sauce is ready."
3. Fill half of a 4-quart Dutch oven with oil and heat to to 365-370°F (185-187°C) using a frying thermometer.
4. Pat the chicken dry with paper towels.
5. Mix the the tempura flour and water into a thick batter. It should look like thick pancake batter. Set aside.
6. Place all the chicken cubes in a large glass mixing bowl. Dredge chicken cubes in 1 cup of dry tempura flour.
7. Using a pair of tongs dip the chicken in the batter to thoroughly coat all sides and add to hot oil one by one and fry until golden brown and crispy, about 6 to 8 minutes. Use a kitchen spider or fork to break the pieces apart and prevent sticking.
8. Remove and drain on a sheet pan lined with paper towels or on a rack.
9. Heat a wok or large skillet to high and add oil. When you see the first wisps of white smoke stir in fried chicken and onions and cook for about 30 seconds. Fold in the sauce and allow to coat and simmer for another 30 seconds. To finish, fold in the scallions until well coated.
10. Serve over hot rice and garnish with a couple pieces of scallions.