Orange Chicken

• 2 lb chicken thighs (boneless, cut into 1" cubes)
• ¾ cup cornstarch
• 2 eggs (beaten)
• ¾ cup orange juice (fresh)
• 1 tbsp orange zest
• 2 tbsp soy sauce
• 3 tbsp sugar
• 1 tbsp rice vinegar
• 2 clove garlic (minced)
• 1 tsp ginger (grated)
• ½ tsp red pepper flakes
• 2 cup vegetable oil (for frying)
• 1 tbsp sesame seeds (for garnish)
• 2 green onions (sliced, for garnish)
• 4 cup steamed white rice (cooked, for serving)

How to Make It

1. 1

   Dip chicken in egg, then coat in cornstarch. Shake off excess.

2. 2

   Fry in 375°F oil in batches until golden and crispy, about 4 minutes. Drain on paper towels.

3. 3

   In a small saucepan, combine orange juice, zest, soy sauce, sugar, vinegar, garlic, ginger, and pepper flakes. Simmer 5 minutes.

4. 4

   Mix 1 tbsp cornstarch with 2 tbsp water and stir into sauce. Cook until thickened.

5. 5

   Toss fried chicken in sauce until well coated.

6. 6

   Serve over steamed rice, garnished with sesame seeds and sliced green onions.