# What You Need:
→ Chicken
01 - 1.3 pounds 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 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - Vegetable oil, for frying
→ Orange Sauce
08 - 3/4 cup fresh orange juice (about 2 oranges)
09 - 2 tablespoons orange zest
10 - 1/4 cup soy sauce
11 - 1/4 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 - 1/2 teaspoon crushed red pepper flakes
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Garnishes
18 - 2 spring onions, sliced
19 - 1 teaspoon toasted sesame seeds
# Step-by-Step:
01 - Whisk eggs in a medium bowl. In a separate bowl, combine cornstarch, flour, salt, and pepper. Dip each chicken piece into beaten eggs, then coat thoroughly with the flour mixture.
02 - Heat 1.5 inches of vegetable oil in a deep skillet or wok to 350°F. Fry chicken in batches for 4 to 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 until sugar dissolves completely.
04 - Stir cornstarch slurry into the simmering sauce. Continue cooking for 1 to 2 minutes until sauce thickens and develops a glossy sheen.
05 - Add fried chicken to the thickened sauce, tossing gently to coat all pieces evenly. Cook for 2 minutes to heat through.
06 - Transfer to a serving platter. Garnish with sliced spring onions and toasted sesame seeds if desired. Serve immediately while crispy.
