Orange Chicken

Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.

In a large bowl, season the chicken pieces with salt, garlic powder, and black pepper. Mix well to combine.

In a separate bowl, prepare the batter by whisking together cornstarch, all-purpose flour, and baking powder.

Gradually add water to the dry ingredients, whisking continuously until you have a smooth, thick batter.

In a third bowl, prepare the sauce by combining sugar, orange juice drink, orange juice concentrate, white vinegar, and soy sauce. Stir until the sugar is dissolved.

Pour the prepared batter over the seasoned chicken and mix thoroughly by hand to ensure every piece is coated.

Heat a generous amount of vegetable oil in a wok or deep pot to about 350°F (175°C).

Carefully add the battered chicken to the hot oil in batches, being careful not to overcrowd the pan. Fry for a few minutes until lightly golden.

Remove the chicken from the oil and set it aside on a wire rack. Repeat with the remaining chicken.

For extra crispiness, perform a double fry. Return all the cooked chicken to the hot oil and fry for another 1-2 minutes until deep golden brown and crispy.

Strain the chicken from the oil and set aside.

Pour the prepared orange sauce into a clean wok or large pan and bring it to a boil over medium-high heat.

In a small bowl, mix 1 tbsp of cornstarch with 2 tbsp of water to create a slurry. Pour the slurry into the boiling sauce, stirring constantly until it thickens.

Add the double-fried chicken to the thickened sauce.

Toss the chicken quickly to coat it completely in the glossy orange sauce. Serve immediately.