Faygo Orange Chicken

Orange SauceIn a medium saucepan, combine the Faygo, vinegar, sugar, paprika, turmeric, star anise, cardamom, and orange peel. Bring to a boil over high heat, then reduce the heat to medium and cook until the sauce is thick and syrupy but still pourable, about 30 minutes, depending on the strength of your burner and the size and shape of your saucepan. Set the sauce aside. (The sauce can be cooled and stored in an airtight container in the refrigerator for up to a week.)

Fry the ChickenFill a wok or Dutch oven with oil to a depth of 3 inches and heat the oil over medium-high heat to 350°F. Set a large wire rack nearby.

Combine the flour, potato starch, and 1 teaspoon salt in a large bowl. Working in batches, toss the chicken pieces in the flour mixture to coat well, then carefully add them to the hot oil (don’t overcrowd the pot). Adjust the heat to maintain a temperature between 350° and 375°F and cook just until the chicken is very light golden brown, about 3 minutes (it won’t be cooked through). Use a slotted spoon or spider to transfer the chicken to the rack to drain. Repeat with the remaining chicken pieces.

Again, working in batches, return the parcooked chicken to the hot oil and fry for 2 to 3 minutes, until it becomes a deeper golden brown—at this point, it’ll be cooked through. Transfer the fully cooked chicken back to the rack to drain, and season with salt before it fully dries. Repeat with the remaining parcooked pieces.

To serve, once the chicken is cooked, heat a wok or very large sauté pan over medium heat. Add the oil, garlic, ginger, chopped chilies, whole chilies (if using), and Szechuan peppercorns and stir for only about 10 seconds before adding the dark soy sauce and the wine. Stir in the orange sauce and heat until it is thick and bubbling, about 5 minutes, then add the fried chicken and toss to evenly coat with the sauce. Serve immediately with rice.