Ingredients:

  • 1 lb (454g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) rice wine vinegar
  • 1 teaspoon (5ml) grated fresh ginger
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) white pepper
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1/2 teaspoon (2.5ml) baking powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/2 cup (120ml) orange juice, fresh or from concentrate
  • 1/4 cup (60ml) rice wine vinegar
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) water
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) grated orange zest
  • 1/2 teaspoon (2.5ml) red pepper flakes (or to taste)
  • 1 teaspoon (5ml) sesame oil
  • 1 clove garlic, minced
  • 1/2 inch (1.25cm) ginger, minced
  • Vegetable oil, for deep frying
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken, toss to coat, and marinate for at least 15 minutes (longer is better!).
  2. Whisk together flour, cornstarch, baking powder, and salt in a shallow dish.
  3. Heat vegetable oil in a wok or deep pot to 350°F (175°C).
  4. Dredge marinated chicken in the flour mixture, ensuring it's fully coated. Fry in batches until golden brown and cooked through.
  5. Remove chicken from the oil using a slotted spoon and place on paper towels to drain excess oil.
  6. Whisk together orange juice, rice wine vinegar, sugar, and soy sauce in a small bowl. Separately, whisk water and cornstarch to create a slurry.
  7. Sauté garlic and ginger in sesame oil in a saucepan until fragrant. Add the orange juice mixture and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens. Add orange zest and red pepper flakes.
  8. Add the fried chicken to the sauce and toss to coat. Serve immediately, garnished with sesame seeds and green onions (if using).