Orange Chicken

If you love orange chicken at restaurants, you’ll be thrilled to master this dish at home, which has a much lighter batter and sauce compared to the thick, heavy affair you sometimes find at Chinese restaurants and the mall food court. Tender pieces of chicken are marinated, lightly fried in a simple batter and then quickly fried again (this is my mother’s secret deep-frying technique, which I like to call the “Chinese Two-Step”). The sauce is sweet, sour and slightly spicy, and when poured