Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large egg, beaten
  • 1/4 cup (30g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • Vegetable oil, for frying (approx. 4 cups/950ml)
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) Shaoxing wine (or dry sherry)
  • 1 tsp (5ml) grated ginger
  • 1 clove garlic, minced
  • 1/4 tsp (1.25ml) white pepper
  • 1/2 cup (120ml) fresh orange juice
  • 1/4 cup (60ml) rice vinegar
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) cornstarch
  • 1 tbsp (15ml) water
  • 1 tbsp (15ml) orange zest
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) red pepper flakes (adjust to taste)
  • 1 clove garlic, minced
  • 1 tsp (5ml) grated ginger
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken, toss to coat, cover, and refrigerate for at least 30 minutes.
  2. In a small bowl, whisk together orange juice, rice vinegar, sugar, soy sauce, cornstarch, and water. Set aside.
  3. In a shallow dish, combine cornstarch, flour, salt, and pepper.
  4. Dip each piece of marinated chicken into the flour mixture, ensuring it's fully coated.
  5. Heat vegetable oil in a large skillet or wok to 350°F (175°C). Fry chicken in batches until golden brown and cooked through (internal temperature of 165°F/74°C). Avoid overcrowding the pan.
  6. Remove fried chicken with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  7. In the same skillet or wok, sauté garlic and ginger for 30 seconds until fragrant. Pour in the orange sauce mixture.
  8. Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens to a glossy consistency.
  9. Add the fried chicken to the sauce and toss to coat evenly.
  10. Garnish with sesame seeds and chopped green onions (if using). Serve immediately.