Crispy chicken pieces coated in glossy sweet orange sauce with garlic, ginger, and fresh citrus zest.
# What You'll Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 large eggs
03 - 1/2 cup cornstarch
04 - 1/2 cup all-purpose flour
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
07 - Vegetable oil, for frying
→ Orange Sauce
08 - 3/4 cup fresh orange juice (about 2 oranges)
09 - 2 tbsp orange zest
10 - 1/4 cup soy sauce
11 - 1/4 cup granulated sugar
12 - 2 tbsp rice vinegar
13 - 1 tbsp hoisin sauce
14 - 2 garlic cloves, minced
15 - 1 tsp fresh ginger, grated
16 - 1/2 tsp crushed red pepper flakes
17 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Garnishes
18 - 2 spring onions, sliced
19 - 1 tsp toasted sesame seeds
# Cooking Steps:
01 - Whisk eggs in a medium bowl. Combine cornstarch, flour, salt, and pepper in a separate bowl. Dip each chicken piece into beaten eggs, then coat thoroughly in flour mixture.
02 - Heat 1.5 inches vegetable oil in deep skillet or wok over medium-high heat to 350°F. Fry chicken in batches 4-5 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
03 - Combine orange juice, zest, soy sauce, sugar, rice vinegar, hoisin, garlic, ginger, and red pepper flakes in saucepan. Bring to simmer over medium heat, stirring until sugar dissolves completely.
04 - Stir cornstarch slurry into simmering sauce. Cook 1-2 minutes until sauce thickens to glossy consistency that coats back of spoon.
05 - Add fried chicken to thickened sauce, tossing gently to coat evenly. Cook 2 minutes until chicken heated through.
06 - Transfer to serving platter. Top with sliced spring onions and toasted sesame seeds if desired. Serve immediately with steamed rice.
