Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large egg, lightly beaten
  • 1 tbsp (15ml) soy sauce, low sodium
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) grated fresh ginger
  • 1 clove garlic, minced
  • Pinch of white pepper
  • ½ cup (60g) all-purpose flour
  • ½ cup (60g) cornstarch
  • 1 tsp (5ml) baking powder
  • ½ tsp (2.5ml) salt
  • ¼ tsp (1.25ml) black pepper
  • 1 tbsp (15ml) vegetable oil
  • 2 cloves garlic, minced
  • ½ tsp (2.5ml) grated fresh ginger
  • ½ cup (120ml) freshly squeezed orange juice (about 2 oranges)
  • ¼ cup (60ml) rice vinegar
  • ¼ cup (60ml) soy sauce, low sodium
  • 2 tbsp (30ml) honey
  • 1 tbsp (15g) brown sugar
  • 1 tbsp (15ml) orange zest
  • 1 tbsp (8g) cornstarch
  • 2 tbsp (30ml) cold water
  • 1/4 tsp red pepper flakes (optional, for heat)
  • Sesame seeds
  • Sliced green onions

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken and toss to coat. Marinate in the refrigerator for at least 30 minutes.
  2. In a separate shallow dish, whisk together flour, cornstarch, baking powder, salt, and pepper.
  3. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, ensuring it's fully coated.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches, making sure not to overcrowd the pan, until golden brown and cooked through (internal temp 165°F/74°C). Remove and place on a wire rack to drain excess oil.
  5. In the same skillet, heat oil over medium heat. Sauté garlic and ginger until fragrant (about 30 seconds).
  6. Add orange juice, rice vinegar, soy sauce, honey, brown sugar, orange zest, and red pepper flakes (if using) to the skillet. Bring to a simmer.
  7. Whisk in the cornstarch slurry and continue to simmer until the sauce thickens to your desired consistency.
  8. Add the fried chicken to the sauce and toss to coat evenly. Garnish with sesame seeds and green onions. Serve immediately.