Golden crispy chicken pieces in glossy sweet orange sauce with hints of garlic, ginger, and soy. Better than takeout.
# What You'll Need:
→ Chicken
01 - 1.3 pounds 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 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - Vegetable oil, for frying
→ Orange Sauce
08 - 3/4 cup fresh orange juice (about 2 oranges)
09 - 2 tablespoons orange zest
10 - 1/4 cup soy sauce
11 - 1/4 cup granulated sugar
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon hoisin sauce
14 - 2 garlic cloves, minced
15 - 1 teaspoon fresh ginger, grated
16 - 1/2 teaspoon crushed red pepper flakes
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Garnishes
18 - 2 spring onions, sliced
19 - 1 teaspoon toasted sesame seeds
# Directions:
01 - Whisk eggs in a medium bowl. Combine cornstarch, flour, salt, and pepper in a separate bowl. Dip each chicken piece into egg, then coat thoroughly in flour mixture.
02 - Heat 1.5 inches vegetable oil in deep skillet or wok to 350°F. Fry chicken in batches for 4 to 5 minutes, turning occasionally, until golden 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. Simmer over medium heat, stirring until sugar dissolves.
04 - Stir cornstarch slurry into simmering sauce. Cook 1 to 2 minutes until thickened and glossy.
05 - Add fried chicken to saucepan, tossing to coat evenly. Cook 2 minutes to heat through.
06 - Transfer to serving platter. Sprinkle with sliced spring onions and sesame seeds if desired.
