# Ingredient List:
→ 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 (approximately 1.5 inches deep)
→ 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 (optional)
17 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
→ Garnishes (optional)
18 - 2 spring onions, sliced
19 - 1 tsp toasted sesame seeds
# How-To Steps:
01 - Whisk eggs in a medium bowl. In another bowl, combine cornstarch, all-purpose flour, salt, and black pepper. Dip each chicken piece into the beaten eggs, then dredge thoroughly in the flour mixture.
02 - Heat vegetable oil to 350°F (175°C) in a deep skillet or wok, maintaining approximately 1.5 inches depth. Fry chicken pieces in batches for 4 to 5 minutes, turning occasionally until golden brown and crispy. Drain on paper towels.
03 - Combine fresh orange juice, orange zest, soy sauce, sugar, rice vinegar, hoisin sauce, minced garlic, grated ginger, and crushed red pepper flakes in a saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.
04 - Stir in the cornstarch slurry and cook for 1 to 2 minutes, until the sauce thickens and develops a glossy finish.
05 - Add the fried chicken to the saucepan with the sauce. Toss to coat evenly and cook for an additional 2 minutes to heat through.
06 - Transfer the coated chicken to a serving platter. Garnish with sliced spring onions and toasted sesame seeds if desired.
