Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 large egg
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 ml) Shaoxing wine or dry sherry (optional)
  • 1 teaspoon (5 ml) grated fresh ginger
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/4 teaspoon (1.25 ml) white pepper
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1 teaspoon (5 ml) baking powder
  • 1/2 teaspoon (2.5 ml) salt
  • 1/2 cup (120 ml) freshly squeezed orange juice
  • 1/4 cup (60 ml) rice vinegar
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) honey
  • 1 teaspoon (5 ml) orange zest
  • 1 teaspoon (5 ml) sesame oil
  • 1/2 teaspoon (2.5 ml) grated fresh ginger
  • 1/2 teaspoon (2.5 ml) red pepper flakes (or to taste)
  • 1 tablespoon (8g) cornstarch mixed with 2 tablespoons (30 ml) cold water (slurry)
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. In a bowl, whisk together the marinade ingredients. Add the chicken and toss to coat. Marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
  2. In a shallow dish, combine the flour, cornstarch, baking powder, and salt.
  3. Dredge each piece of marinated chicken in the flour mixture, ensuring it's fully coated. Shake off any excess.
  4. Place the coated chicken pieces on a parchment-lined baking sheet, spacing them evenly.
  5. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and golden brown.
  6. While the chicken is baking, combine the orange juice, rice vinegar, sugar, soy sauce, honey, orange zest, sesame oil, ginger, and red pepper flakes in a small saucepan. Bring to a simmer over medium heat.
  7. Whisk in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce thickens to your desired consistency.
  8. Remove the baked chicken from the oven and toss it with the orange sauce until evenly coated.
  9. For extra crispy chicken, place sauced chicken on a wire rack set over the baking sheet and bake for 5 more minutes.
  10. Garnish with sesame seeds and chopped green onions (if desired). Serve immediately.