Today on Substack, we’re tucking into some seriously crispy, homemade orange chicken. It’s a dish that’s conquered takeaway menus around the world and it couldn’t be easier to make at home. Serve it with a bowl of warm rice and it’s a meal that’s hard to beat.

This version combines a few elements from the original Chinese dish (Hunan-style tangerine-peel chicken) along with the more westernised version that we all know and love. The result is crispy bite-sized chicken tossed in a sweet, sticky, fruity glaze that is addictive and well-balanced. I’m going to run you through everything from the preparation of the marinade, the three-part dredge and the art of double frying.

This one is really simple but as with most of my recipes, it rewards precision and technique. Once you’ve done it once, you’ll never settle for soggy takeout again.

Now then, let’s get into it.

A few things to know before you start:

• Chicken: You can use breasts or thighs here, but thighs are my preferred choice for this recipe.

• Velveting: I’ll run you through how to prepare your marinade so that the chicken is both tender and juicy at the end.

• Dredge: I like to use a three-part flour dredge to coat the chicken here for ultimate crunch even after saucing.

• Balance: As always, use my measurements for the sauce as a guide. The glaze should hit sweet, salty, tangy, and aromatic all at once but adjust to your taste.

Serves 2 hungry people!