Knockout Orange Chicken Better Than Takeout

Instructions:

1. Combine chicken and marinade ingredients in a bowl. Toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
2. Whisk together flour, cornstarch, salt, and pepper in a shallow dish. In another shallow dish, whisk together egg and water.
3. Dredge each piece of chicken in the flour mixture, then dip into the egg wash, and finally back into the flour mixture, ensuring it's fully coated.
4. Heat vegetable oil in a wok or deep pot to 350°F (175°C). Use a thermometer!
5. Fry the chicken in batches, being careful not to overcrowd the wok, for 3-4 minutes per batch or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
6. Remove chicken with a slotted spoon or spider and place on a wire rack to drain excess oil.
7. In a medium saucepan, heat oil over medium heat. Add garlic and cook until fragrant (about 30 seconds).
8. Add orange juice, chicken broth, soy sauce, rice vinegar, brown sugar, honey, orange zest, and red pepper flakes to the saucepan. Bring to a simmer.
9. In a small bowl, whisk together cornstarch and water to form a slurry. Gradually whisk the slurry into the simmering sauce. Cook until thickened (about 1-2 minutes).
10. Add the fried chicken to the saucepan and toss to coat evenly with the orange sauce.
11. Garnish with sesame seeds and chopped green onions (optional). Serve immediately.