Crispy Peachy Chicken Content

This recipe, inspired by the Chinese–American favorite orange chicken, subs in tangy, sweet peach preserves. It comes together in under 30 minutes with some simple pan frying—no deep frying necessary. Serve with steamed rice or your favorite Momofuku Noodles. Serves 2.

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Cut the chicken into 1–inch cubes, then toss with ½ cup of cornstarch in a large bowl, until the chicken is completely coated.

Combine egg, orange zest, 1 tablespoon of Momofuku Soy Sauce, and 1 teaspoon of Momofuku Chili Crunch in a bowl and whisk until smooth. Add cornstarch-tossed chicken and toss until thoroughly coated in the egg mixture.

Transfer chicken back to the large bowl and top with an additional ½ cup of cornstarch. Using your hands, toss until the chicken is thoroughly coated and no wet egg spots remain. (The dredge should be thick on each piece of chicken—this is what ensures a crispy coating.)

Heat oil over high heat in a large skillet until it shimmers. (The oil should cover the entire surface of the skillet with about ⅛ inch of oil. Add more or less oil to adjust the volume.)

When the oil is hot, add the chicken 1 piece at a time to prevent oil from cooling too quickly. (If the chicken doesn’t sizzle, remove and continue to heat the oil.) Fry the chicken in a single layer for 5 minutes, then flip and fry for 5 minutes more, until the batter is crispy and browned. (If the chicken doesn’t fit in a single layer, fry in two batches and replenish with oil, as needed, to maintain the ⅛ inch depth.) Remove the chicken from the skillet and drain the oil. (Do not wipe the skillet clean—the leftover cornstarch is what will help thicken the sauce.)

In a small bowl, prepare the sauce. Combine orange juice, ⅓ cup Momofuku Soy Sauce, 1 tablespoon of Momofuku Chili Crunch, ½ cup peach jam, 1 teaspoon dried ginger, 1 tablespoon of Momofuku Rice Vinegar, and 5 shakes of Momofuku Toasted Sesame Oil (2–3 teaspoons).

Return the skillet to medium heat, then add sauce. Cook for 1–2 minutes, until it is reduced and starting to thicken. Add chicken back to the skillet and toss with sauce for 1 minute, until the sauce is thick on each piece of chicken.

Top with sesame seeds and scallions, and serve with white rice or Momofuku Noodles.