Orange Chicken

Ingredients

• 1 pound boneless, skinless chicken thighs, patted dry and cut into 1½-inch pieces
• 1 teaspoon soy sauce
• 1 teaspoon Shaoxing wine or dry sherry
• ½ cup cornstarch
• About 2 cups canola oil for frying
• 2 oranges
• 2 teaspoons cornstarch
• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 2 teaspoons minced peeled fresh ginger (from 1-inch piece)
• ⅛ to ¼ teaspoon crushed red pepper
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon Shaoxing wine or dry sherry
• 1 teaspoon rice vinegar (not seasoned) or cider vinegar
• 2 tablespoons sugar
• Thinly sliced scallion greens, for garnish
• Thinly sliced fresh red chile, for garnish (optional)
• Cooked rice for serving
• Equipment: 10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)

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