Crispy Orange Chicken with Potato Starch Coating for Passover
A Passover-friendly version of the beloved Chinese-American dish featuring tender chicken thighs coated in a light potato starch batter and tossed in a sweet-tangy orange sauce. The double-frying technique creates an exceptionally crispy exterior while keeping the meat juicy. Made with kosher-for-Passover ingredients including potato starch instead of flour, this dish brings familiar flavors to the Seder table. The bright orange glaze balances citrus with wine and sugar for a crowd-pleasing main course that works beautifully for holiday entertaining.
Ingredients
- 2 tablespoons potato starch
- 4 egg whites
- 4 boneless chicken thighs, cut into bite-sized pieces
- ½ cup orange juice
- 1 tablespoon red wine, such as Tuscanini Red Cooking Wine
- 1 tablespoon sugar
- 1 tablespoon white wine, such as Tuscanini White Cooking Wine
- ¼ teaspoon oil, plus more for frying
- ½ teaspoon salt
- black pepper, to taste
- 1 teaspoon potato starch
- ¼ cup water
Instructions
- 1
Whisk potato starch and egg whites in a large bowl until almost frothy
- 2
Add chicken pieces and let sit to marinate
- 3
Combine orange juice, wines, sugar, oil, salt and pepper in a small nonstick skillet
- 4
Heat sauce until bubbling and starting to thicken
- 5
Whisk remaining potato starch with water to create slurry
- 6
Add slurry to sauce and let thicken
- 7
Heat oil to about two inches depth in heavy-bottomed skillet
- 8
Carefully drop chicken into oil and fry until golden, moving and flipping gently
- 9
Drain chicken on paper towel-lined plate
- 10
Return chicken to oil for second frying to solidify coating
- 11
Toss hot chicken in prepared orange sauce and serve
Tips
Double-frying is key - the first fry cooks the chicken through while the second creates maximum crispiness
Let the potato starch coating rest on the chicken for proper adhesion before frying
Add the starch slurry gradually to control sauce thickness and prevent lumps
Good to Know
Refrigerate leftovers up to 3 days. Coating will soften but chicken remains flavorful.
Chicken can be coated and marinated up to 2 hours ahead. Sauce can be made 1 day ahead and reheated.
Serve immediately while coating is crispy. Goes well with Passover vegetables or roasted potatoes.
Common Mistakes
Don't skip the resting time for coating or it won't adhere properly
Avoid overcrowding the pan during frying to maintain oil temperature
Don't add starch slurry too quickly or sauce will become lumpy
Substitutions
FAQ
Can I bake this instead of frying?
Yes, bake coated chicken at 425°F for 20-25 minutes, turning once. The texture will be different but still delicious.
What if I don't have potato starch?
For Passover, use matzo meal or cake meal. Outside Passover, cornstarch works well as a substitute.
How long does the sauce keep?
Refrigerate sauce up to 1 week. Reheat gently and whisk to restore consistency before using.