Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 large egg
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (7.5g) cornstarch
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon (15ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup (120ml) orange juice, freshly squeezed
  • 1/4 cup (60ml) chicken broth
  • 1/4 cup (50g) brown sugar, packed
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (7.5g) orange zest, finely grated
  • 1-2 teaspoons orange peel, thinly sliced
  • 1-2 teaspoons Sriracha or other chili sauce, to taste
  • 1 tablespoon (7.5g) cornstarch
  • 2 tablespoons (30ml) cold water
  • 1 teaspoon sesame oil (optional)
  • Sesame seeds (for garnish)
  • Sliced green onions (scallions) for garnish

Instructions:

  1. Whisk together marinade ingredients. Add chicken and toss to coat. Marinate in the refrigerator for at least 30 minutes.
  2. Combine flour, cornstarch, salt, and pepper in a shallow dish.
  3. Dredge each piece of chicken in the breading, pressing gently to adhere. Shake off excess.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through. Remove and drain on paper towels.
  5. Heat fresh oil in the same skillet. Sauté garlic and ginger until fragrant. Add orange juice, chicken broth, brown sugar, rice vinegar, soy sauce, orange zest, and orange peel. Bring to a simmer.
  6. Whisk together cornstarch and cold water to form a slurry. Add to the sauce and stir until thickened.
  7. Add the fried chicken to the sauce and toss to coat evenly. Stir in optional sesame oil.
  8. Garnish with sesame seeds and sliced green onions. Serve immediately.