Smashed Orange Chicken (Indonesian Inspired)

Ingredients

For the Chicken

4 boneless skinless chicken thighs
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder

For the Seasoned Flour

1 cup all purpose flour
2 tablespoons chicken powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon five spice powder
1/4 teaspoon white pepper
1/4 teaspoon mustard powder

For the Batter

1 egg
1/3 cup cold water
1/4 cup all purpose flour

For the Orange Chicken Sauce

1 cup orange marmalade
1/2 cup barbecue sauce
2 tablespoons soy sauce

Other Ingredients

1/2 cup all purpose flour, for dredging
4 cups oil, for deep frying, or as needed
4 cups steamed white rice, for serving
1 cup broccoli, steamed, for garnish
4 orange slices, for garnish
2 tablespoons red chili sauce, such as sambal, for garnish

Instructions

1
Season the chicken thighs evenly with 1 tablespoon of kosher salt, 1 tablespoon of black pepper, and 1 tablespoon of garlic powder. Set the seasoned chicken aside.
⏱️ 3 min
2
In a saucepan, combine the orange marmalade, barbecue sauce, and soy sauce. Bring the mixture to a simmer over medium heat and cook for about 3 minutes, stirring occasionally, until it has slightly thickened. Set the sauce aside.
⏱️ 5 min
3
Preheat your frying oil in a deep pot or Dutch oven to 350°F.
⏱️ 5 min•🌡️ 350
4
In a bowl, whisk together the egg, cold water, and 1/4 cup of all purpose flour until the mixture is smooth and lump-free. This is your wet batter.
⏱️ 2 min
5
In a separate bowl, mix together 1 cup of all purpose flour, chicken powder, garlic powder, onion powder, black pepper, paprika, kosher salt, five spice powder, white pepper, and mustard powder until fully combined. This is your seasoned flour.
⏱️ 2 min
6
Coat each chicken thigh using a 3-step process: First, lightly dredge a seasoned chicken thigh in plain all purpose flour, shaking off any excess. Next, dip the flour-dredged chicken into the wet batter, allowing any excess to drip off. Finally, transfer the battered chicken to the seasoned flour mixture and press firmly to ensure the coating sticks and creates a textured surface.
⏱️ 5 min
7
Carefully place the coated chicken into the preheated oil at 350°F. Fry for 6–7 minutes, or until the chicken is golden brown and crispy, and its internal temperature reaches 165°F. Fry in batches if necessary to avoid overcrowding the pot. Once fried, transfer the chicken to a wire rack set over a baking sheet to drain excess oil.
⏱️ 7 min•🌡️ 350
8
While the fried chicken is still hot, place it on a plate or in a sturdy bowl. Spoon the prepared orange chicken sauce generously over the chicken. Using a pestle or a sturdy kitchen tool, gently smash the chicken to break it apart and thoroughly coat it with the sauce. Toss lightly with tongs to ensure the sauce fully clings to the crispy coating.
⏱️ 3 min
9
Serve the smashed orange chicken immediately with steamed white rice. Garnish with steamed broccoli, fresh orange slices, and a dollop of red chili sauce (like sambal) if desired.
⏱️ 1 min