Ingredients

2 lb boneless skinless chicken thighs (or breasts, cut into 1″ pieces)

1 egg

1 1/2 teaspoon salt

1 pinch black pepper

2 tablespoons canola oil (divided, plus more for frying)

1/2 cup cornstarch

1/4 cup flour

1 tablespoon cornstarch

2 tablespoons rice vinegar

2 tablespoon water

1/2 cup orange juice

1 teaspoon sesame oil

1/4 cup soy sauce

4 tablespoons white sugar

4 tablespoons brown sugar

8 tablespoons white vinegar

Zest of 1 orange

1 tablespoon ginger root (minced)

3 cloves garlic (minced)

1/4 teaspoon hot pepper flakes

Instructions

Step 1: Combine all the sauce ingredients—1 tablespoon cornstarch, rice vinegar, water, orange juice, sesame oil, soy sauce, white sugar, brown sugar, white vinegar, orange zest, minced ginger, minced garlic, and hot pepper flakes—in a bowl. Whisk thoroughly and set aside.

Step 2: In a shallow bowl, whisk together the egg, salt, black pepper, and one tablespoon of canola oil to create the egg mixture.

Step 3: In another shallow bowl, mix 1/2 cup cornstarch and 1/4 cup flour until evenly combined to make the flour mixture.

Step 4: Heat enough canola oil in a large frying pan over medium-high heat to deep fry the chicken. Heat oil to about 375°F (190°C).

Step 5: Dip each piece of chicken first into the egg mixture, then dredge in the flour mixture, coating well.

Step 6: Fry the chicken pieces in batches, avoiding overcrowding the pan. Cook each batch for 3 to 4 minutes or until golden and crispy. Transfer fried chicken to a cooling rack to drain excess oil.

Step 7: Remove excess oil from the pan, leaving about one tablespoon. Stir in the prepared orange sauce and bring to a boil.

Step 8: Turn off the heat, add the cooked chicken to the sauce, and toss until well coated.

Step 9: Serve immediately with rice, optionally garnished with additional orange zest, sesame seeds, and sliced green onions.

Tips & Variations

For extra crispiness, double-dip the chicken by repeating the egg and flour coating before frying.

Use boneless skinless chicken breasts if you prefer leaner meat, but thighs stay juicier.

Add a dash of chili garlic sauce to the sauce mixture for a spicy kick.

If you don’t have fresh orange zest, substitute with 1 teaspoon of orange extract for a strong citrus flavor.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well for this recipe and provide a leaner alternative. Just be careful not to overcook them, as breasts can dry out faster than thighs.

How can I make the sauce thicker?

If you prefer a thicker sauce, dissolve an additional teaspoon of cornstarch in a small amount of water and stir it into the sauce while it’s boiling. Cook for another minute until it thickens to your liking.