Ingredients

The following ingredients have 8 Servings
  • 2 lb boneless (skinless chicken thighs, cut into 1" pieces)
  • 1 egg
  • 1 1/2 tsp salt
  • 1 pinch black pepper
  • 2 tbsp oil (divided, plus more for frying)
  • 1/2 cup cornstarch
  • 1/4 cup flour
  • 1 tablespoon corn starch
  • 2 tablespoons rice wine
  • 1/4 cup water
  • 1 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • 10 tablespoons sugar
  • 10 tablespoons white vinegar
  • zest of 1 orange
  • 1 1/2 tablespoons ginger root (minced)
  • 2 teaspoons garlic (minced)
  • 1/2 tsp hot red chili pepper (crushed)

Instruction

  • To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
  • To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
  • In a separate bowl, add 1/2 cup corn starch and flour and mix well.
  • In a large frying pan or a wok, heat oil in a wok 375 degrees.
  • Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
  • Fry the chicken for 3 to 4 minutes or until golden and crisp.
  • Transfer to a cooling rack and repeat with remaining chicken.
  • When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
  • Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
  • Add the orange sauce and bring to boil.
  • Turn off the heat, and add cooked chicken and stir until well mixed.