 | Hennessy Orange ChickenChef Adrian Ochoa of Double Luck | Miami, FL |
This dish is a bold, aromatic twist on classic orange chicken—rich with cognac, aged tangerine peel, and fragrant Sichuan spices. The result is a glossy mandarin sauce that clings to perfectly crisp, twice-fried chicken.
Ingredients for Mandarin Sauce:
• 11 g. thick-sliced serrano chiles
• 14 g. sliced fresh ginger
• 5 g. chénpí (aged tangerine peel)
• 3 g. MSG
• 2 g. whole Sichuan peppercorns
• 1 whole black cardamom pod
• 7 g. kosher salt
• 40 g. Hennessy or other cognac
• 50 g. The Perfect Purée Mandarin/Tangerine Concentrate, thawed
• 40 g. light soy sauce
• 115 g. white vinegar
• 420 g. granulated sugar
• 500 milliliters water
Ingredients for Chicken Marinade:
• 2 large boneless, skinless chicken breasts
• 1 g. ground cumin
• 1 g. ground white pepper
• 50 g. Shaoxing wine
• 15 g. kosher salt
• 4 g. MSG
• 15 g. cornstarch
• 50 g. water
Ingredients for Fry Batter:
• 45 g. all-purpose flour
• 65 g. cornstarch
• 2 g. baking powder
• 1 g. kosher salt
• 162 g. soda water
• 2 qt. vegetable oil, for frying
To Assemble and Serve:
• 2 tbsp. vegetable oil
• handful dried chiles
• handful dried tangerine peels
• 8 oz. mandarin sauce
• 2 tbsp. cornstarch slurry (equal parts cornstarch and water)
• jasmine rice
• crisp greens
Method for the Chicken Marinade:
Trim chicken breasts and cut into 1-inch cubes. In a mixing bowl, combine cumin, white pepper, Shaoxing wine, salt, MSG, cornstarch, and water. Add chicken and mix to coat evenly. Marinate at least 4 hours, preferably overnight.
Method for the Mandarin Sauce:
In a wok or heavy saucepan over high heat, toast serranos, ginger, chénpí, MSG, Sichuan peppercorns, black cardamom, and salt until fragrant. Deglaze with cognac and carefully flambé until flames subside. Add half the sugar and cook, stirring constantly, until caramelized and golden, about 8 minutes. Add remaining sugar, vinegar, soy sauce, and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain solids and whisk in The Perfect Purée Mandarin or Tangerine Concentrate. Reserve.
Method for the First Fry:
Heat oil to 350°F (175°C). In a bowl, whisk flour, cornstarch, baking powder, salt, and soda water until smooth. Add marinated chicken and toss to coat. Fry in batches, maintaining oil temperature above 325°F (163°C), until chicken puffs and reaches an internal temperature of 150°F (65°C). Drain on a rack or paper towels.
Method for the Second Fry:
Increase oil to 360°F (182°C). Refry chicken until golden brown and crisp. Drain and set aside.
To Assemble and Serve:
In a wok over high heat, warm vegetable oil. Add dried chiles and tangerine peels; stir-fry until fragrant. Add Mandarin Sauce and cornstarch slurry, whisking until thick enough to coat a spoon. Add refried chicken and toss to coat evenly in sauce. Serve over steamed jasmine rice or crisp greens.