# What You Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 large eggs
03 - 0.25 cup cornstarch
04 - 0.5 cup all-purpose flour
05 - 0.5 teaspoon salt
06 - 0.5 teaspoon black pepper
07 - Vegetable oil, for frying
→ Orange Sauce
08 - 0.75 cup fresh orange juice (about 2 oranges)
09 - 2 tablespoons orange zest
10 - 0.25 cup soy sauce
11 - 0.25 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 - 0.5 teaspoon crushed red pepper flakes (optional)
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
→ Garnishes (optional)
18 - 2 spring onions, sliced
19 - 1 teaspoon toasted sesame seeds
# Step-by-Step Guide:
01 - Whisk 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 through the flour mixture until thoroughly 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 to 5 minutes, turning occasionally, until golden brown and crispy. 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 continuously until sugar dissolves completely.
04 - Stir the cornstarch slurry into the simmering sauce. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and develops a glossy sheen.
05 - Add the fried chicken pieces to the saucepan, tossing gently to coat each piece evenly. Cook for 2 minutes to heat through completely.
06 - Transfer the coated chicken to a serving platter. Garnish with sliced spring onions and sesame seeds if desired. Serve immediately while hot.
