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Orange Chicken Drumsticks


For the orange sauce:

½ cup brown sugar

2 garlic cloves, smashed

2 tablespoons ginger, minced

Zest of 1 orange

1½ cups orange juice, divided

3 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 teaspoon sesame oil

2 tablespoons cornstarch

1 teaspoon red pepper flakes

Kosher salt to taste

For the chicken:

3¾ quarts canola oil

6 Springer Mountain Farms chicken drumsticks

1 teaspoon ground ginger

2 teaspoons garlic powder

2 teaspoons onion powder

½ teaspoon toasted black sesame seeds, plus more for garnish

½ teaspoon toasted white sesame seeds, plus more for garnish

Garnish: Sliced scallions


  1. Make the sauce: In a stainless-steel saucepot over medium-low heat, whisk together brown sugar, garlic, ginger, orange zest, ¾ cup orange juice, soy sauce, rice wine vinegar, and sesame oil. Increase heat to medium-high and bring sauce to a boil.
  2. Meanwhile, in a small bowl, whisk together remaining ¾ cup orange juice with cornstarch until cornstarch has fully dissolved. When sauce reaches a boil, slowly pour in cornstarch mixture while whisking sauce continuously. Boil for 1 to 2 minutes more, then reduce heat to low and allow to simmer for 5 minutes. Strain sauce through a fine mesh strainer, then stir in red pepper flakes and salt. Set aside.
  3. Fry the chicken: In a 5-quart dutch oven over medium-high heat, bring oil to 325 degrees. Carefully lower drumsticks into oil and fry until cooked through, about 15 to 20 minutes.
  4. While drumsticks are frying, combine ginger, garlic powder, and onion powder in a small bowl. Carefully remove drumsticks from oil and transfer to a stainless-steel bowl. Add spice mixture, orange sauce, and black and white sesame seeds; toss to evenly coat. Garnish drumsticks with more sesame seeds and scallions.
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