Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs boneless skinless chicken thighs (cut into 1 inch pieces)
  • 2 eggs (lightly beaten)
  • salt and pepper to taste
  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • oil for frying
  • 1 tablespoon sesame seeds
  • 1/4 cup sliced green onions
  • 2 teaspoons vegetable oil
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 cup orange juice
  • 1/4 cup soy sauce
  • 1/2 cup brown sugar
  • 2 teaspoons orange zest (plus additional for garnish if desired)
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 cup water
  • 2 tablespoons cornstarch

Instruction

  • Place the eggs in a bowl; add salt and pepper to taste.
  • Mix together the flour and cornstarch and place in a shallow bowl or on a plate.
  • Heat 3 inches of oil in a deep pan to 350 degrees F.
  • Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Repeat the process for all of the chicken pieces.
  • Fry 8-9 pieces of chicken at a time for 5 minutes or until browned. Repeat with all the remaining chicken.
  • While the chicken is cooking, make the sauce. 
  • Heat the 2 teaspoons of vegetable oil in a saucepan over medium heat. Add the garlic and ginger and cook for 1 minute.
  • Add the orange juice, soy sauce, brown sugar, orange zest, crushed red pepper, rice vinegar and sesame oil to the pan. Bring to a simmer.
  • Whisk together the cornstarch and water. Add to the pan and cook for 2-3 minutes, stirring constantly, or until sauce has thickened.
  • Add the chicken pieces to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions and serve. Garnish with additional orange zest if desired.