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1. Rinse the jasmine rice until the water runs mostly clear, then cook according to package directions or in a rice cooker. Keep covered and warm.
1.5 cup Jasmine rice
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2. Cut the chicken thighs into bite-size pieces. Toss with the egg white, Shaoxing wine and 1 tbsp of the light soy sauce, then rest for 15 minutes.
700 g Boneless skinless chicken thighs,
1 piece Egg white,
1 tbsp Shaoxing wine,
1.0 tbsp Light soy sauce
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3. Zest one orange finely, then juice both oranges. Mix the orange zest and juice with the rice vinegar, brown sugar, honey, remaining light soy sauce, dark soy sauce and sesame oil. Mince the garlic and ginger and slice the scallions, separating whites from greens.
2.0 tbsp Light soy sauce,
2 piece Orange,
2 tbsp Rice vinegar,
3 tbsp Brown sugar,
1 tbsp Honey,
1 tsp Dark soy sauce,
4 clove Garlic,
1 tbsp Fresh ginger,
1 tsp Sesame oil,
3 piece Scallions
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4. Heat a tablespoon of the neutral oil in a large wok or skillet over medium-high heat. Stir-fry the ginger and scallion whites for 30 seconds, add the garlic and dried red chilies for 10 seconds, then pour in the orange mixture. Simmer for 3 to 4 minutes until reduced by about a third.
2 cup Neutral oil for frying,
4 clove Garlic,
1 tbsp Fresh ginger,
4 piece Dried red chilies,
3 piece Scallions
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5. Whisk 1 tbsp of the cornstarch with the water, stir it into the simmering sauce and cook for 1 minute until glossy and thick. Turn off the heat and set aside.
0.1 cup Cornstarch,
0.3 cup Water
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6. Toss the marinated chicken in the remaining cornstarch until thoroughly coated, shaking off excess. Heat the remaining neutral oil in a deep pan to 180°C (350°F).
0.7 cup Cornstarch,
2 cup Neutral oil for frying
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7. Fry the chicken in 2 batches for 4 to 5 minutes each until golden and crisp, then drain on a rack. For extra crunch, return all the chicken to the oil for 30 seconds.
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8. Steam or blanch the broccoli for 2 to 3 minutes until bright green and tender-crisp, then drain.
2 cup Broccoli
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9. Reheat the glaze over medium-high heat until bubbling, add the fried chicken and toss quickly for 30 seconds to coat. Serve immediately over rice with the broccoli, scallion greens and sesame seeds.
3 piece Scallions,
1 tbsp Sesame seeds (garnish)
