Ingredients:

  • 2 pounds (900g) chicken pieces (legs, thighs, or breasts)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional for heat)
  • 2 large eggs
  • 1 cup (240ml) buttermilk (or milk with 1 tablespoon vinegar)
  • Vegetable oil, for frying
  • 1 cup (240ml) fresh orange juice (about 3-4 oranges)
  • Zest from 1 orange
  • ¼ cup (50g) brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 clove garlic, minced
  • 1 teaspoon freshly grated ginger

Instructions:

  1. In a large bowl, combine buttermilk, garlic powder, and salt. Add chicken pieces and marinate for at least 20 minutes (or up to overnight).
  2. In a separate bowl, mix flour, paprika, black pepper, and cayenne pepper.
  3. Fill a deep fryer or pot with vegetable oil to a depth of about 3 inches. Heat to 350°F (175°C).
  4. Remove chicken from marinade, allowing excess to drip off, then coat in the flour mixture. Shake off excess flour.
  5. Carefully place chicken in hot oil, cooking in batches to avoid overcrowding. Fry until golden brown and an internal temperature reaches 165°F (75°C), about 12-15 minutes.
  6. In a saucepan, combine orange juice, zest, brown sugar, soy sauce, minced garlic, and grated ginger. Cook over medium heat until it begins to bubble.
  7. In a small bowl, mix cornstarch and water to create a slurry. Stir into the sauce and cook until thickened.
  8. Drain fried chicken on paper towels. Drizzle or toss chicken in the sweet orange sauce before serving.