Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large egg white
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1/2 cup (120ml) orange juice, freshly squeezed preferred
  • 1/4 cup (60ml) rice vinegar
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) cornstarch
  • 1 tablespoon (15ml) orange zest
  • 1 tablespoon (15ml) grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) chili garlic sauce (adjust to taste)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup (60g) cornstarch, for dredging
  • Vegetable oil, for frying (about 2 cups/480ml)
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Instructions:

  1. In a large bowl, combine the chicken pieces with the egg white, soy sauce, cornstarch, and sesame oil. Mix well, cover, and refrigerate for at least 30 minutes (or up to a few hours).
  2. In a separate bowl, whisk together the orange juice, rice vinegar, sugar, soy sauce, cornstarch, orange zest, ginger, garlic, chili garlic sauce, and red pepper flakes (if using). Set aside.
  3. Place the cornstarch in a shallow dish. Dredge each piece of marinated chicken in the cornstarch, ensuring it's fully coated. Shake off any excess.
  4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it reaches around 350°F (175°C). Carefully add the chicken pieces in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C).
  5. Remove the fried chicken from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil.
  6. Drain off most of the oil from the skillet, leaving about 1 tablespoon (15ml). Add the orange sauce mixture to the skillet and cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy, about 2-3 minutes.
  7. Add the fried chicken to the skillet with the orange sauce. Toss to coat the chicken evenly. Cook for another minute to allow the flavors to meld.
  8. Garnish with sesame seeds and chopped green onions. Serve immediately over rice or noodles.