Crispy Orange Chicken

Instructions

1. 1

   Cut chicken thighs into bite-sized pieces, about 1-inch cubes. Pat dry with paper towels.

2. 2

   In a large bowl, whisk together eggs. In another bowl, mix cornstarch and flour together.

3. 3

   Dip chicken pieces in egg, then coat thoroughly in the cornstarch-flour mixture. Set aside on a plate.

4. 4

   Heat vegetable oil in a large wok or deep skillet to 350°F (175°C).

5. 5

   While oil heats, prepare the sauce: In a small saucepan, combine orange juice, orange zest, sugar, rice vinegar, soy sauce, minced ginger, minced garlic, and red pepper flakes.

6. 6

   Bring sauce to a simmer over medium heat, stirring until sugar dissolves. Mix 1 tablespoon cornstarch with 2 tablespoons water and add to sauce. Simmer until thickened, about 2-3 minutes. Remove from heat and stir in sesame oil.

7. 7

   Fry chicken pieces in batches, being careful not to overcrowd. Cook for 3-4 minutes until golden brown and crispy. Internal temperature should reach 165°F (74°C).

8. 8

   Remove chicken with a slotted spoon and drain on paper towels.

9. 9

   Once all chicken is fried, place in a large bowl and pour the warm orange sauce over it. Toss to coat evenly.

10. 10

    Transfer to serving platter and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice.