Part 4/8:
While the chicken chill, the focus shifts to the sauce—an essential component of the dish. The chef combines fresh ginger, garlic, orange zest, and crushed red pepper in hot oil, infusing it with aromatic flavors. The dressing is built with sugar (both brown and white), orange juice, vinegar, and soy sauce, balancing sweet, sour, salty, and spicy elements.
This mixture is cooked until the sugar dissolves, and the sauce slightly thickens. To perfect the glossy consistency, a cornstarch slurry—made by dissolving cornstarch in cold water—is added gradually to the simmering sauce, creating that shiny, thick coating that sticks beautifully to the fried chicken.