# 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 (optional)
17 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
→ Garnishes
18 - 2 spring onions, sliced
19 - 1 tsp toasted sesame seeds
# How to Make It:
01 - Whisk the eggs in a medium bowl. In a separate bowl, combine cornstarch, flour, salt, and pepper. Dip each chicken piece into the egg mixture, then dredge thoroughly through the flour mixture until evenly coated.
02 - Heat 1.5 inches of vegetable oil in a deep skillet or wok over medium-high heat (350°F). Fry chicken in batches for 4-5 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
03 - Combine orange juice, orange zest, soy sauce, sugar, rice vinegar, hoisin sauce, garlic, ginger, and red pepper flakes in a saucepan. Bring to a simmer over medium heat, stirring constantly until sugar dissolves completely.
04 - Stir the cornstarch slurry into the simmering sauce. Continue cooking for 1-2 minutes, stirring constantly, until the sauce thickens and develops a glossy sheen.
05 - Add the fried chicken pieces to the thickened orange sauce. Toss gently but thoroughly to coat all pieces evenly. Cook for 2 minutes to heat through completely.
06 - Transfer the coated chicken to a serving platter. Sprinkle with sliced spring onions and toasted sesame seeds if desired. Serve immediately while hot and crispy.
