Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large egg
  • 1 tablespoon cornstarch (cornflour)
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) cornstarch (cornflour)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (120ml) fresh orange juice
  • 1/4 cup (60ml) rice vinegar
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon orange zest
  • 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons water (slurry)
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Vegetable oil, for frying (about 4 cups/1 litre)
  • Sesame seeds (Optional)
  • Chopped green onions (scallions) (Optional)

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken and mix well. Cover and refrigerate for at least 30 minutes (longer is better!).
  2. Whisk together orange juice, rice vinegar, sugar, soy sauce, honey, and orange zest in a bowl. Set aside. Make a cornstarch slurry with cornstarch and water and set aside.
  3. In a shallow dish, combine flour, cornstarch, salt, and pepper.
  4. Dredge each piece of marinated chicken in the flour mixture, ensuring it's fully coated. Shake off excess flour.
  5. Heat vegetable oil in a large skillet or wok to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through (internal temperature 165°F/74°C), about 3-4 minutes per side.
  6. Remove fried chicken from oil and place on a wire rack or paper towel-lined plate to drain excess oil.
  7. Heat vegetable oil in the same skillet or wok over medium heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add red pepper flakes (if using).
  8. Pour in the orange sauce mixture. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
  9. Add the fried chicken to the skillet and toss to coat thoroughly in the orange sauce.
  10. Garnish with sesame seeds and green onions (if desired). Serve immediately.