# What You 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 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 (optional)
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
→ Garnishes
18 - 2 spring onions, sliced
19 - 1 teaspoon toasted sesame seeds
# Directions:
01 - Whisk eggs in a medium bowl. In a separate bowl, combine cornstarch, all-purpose flour, salt, and black pepper. Dip chicken pieces into the egg mixture, then coat thoroughly with the flour mixture.
02 - Heat vegetable oil to 350°F (175°C) in a deep skillet or wok, filling about 1.5 inches. Fry chicken in batches for 4 to 5 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels.
03 - Combine orange juice, orange zest, soy sauce, sugar, rice vinegar, hoisin sauce, garlic, ginger, and crushed red pepper flakes in a saucepan. Simmer over medium heat, stirring until sugar dissolves.
04 - Stir in cornstarch slurry and cook for 1 to 2 minutes until sauce thickens and becomes glossy.
05 - Add fried chicken to the sauce, tossing to coat evenly. Cook for an additional 2 minutes to heat through.
06 - Transfer to a serving dish and garnish with sliced spring onions and toasted sesame seeds if desired.
