Ingredients
2 lbs boneless, skinless chicken thighs
1 egg
1 ½ tsp salt
1 ½ tsp pepper
1 tbsp vegetable oil
½ cup cornstarch
¼ cup all-purpose flour
1 tbsp minced garlic
½ tsp minced ginger
1 tsp red chili flakes
2 tbsp soy sauce
1 ½ tbsp water
5 tbsp sugar
5 tbsp white vinegar
¼ cup orange juice
1 tbsp orange zest
1 cup chicken broth
2 tbsp cornstarch (for sauce)
2 tbsp water (for sauce)
3 tbsp green onions, chopped (for garnish)
1 tbsp sesame seeds (for garnish)
Directions
1. Cut the chicken thighs into bite-sized pieces.
2. In a bowl, beat the egg and mix in the salt and pepper.
3. Add the chicken pieces to the egg mixture and coat evenly.
4. In another bowl, combine the cornstarch and all-purpose flour.
5. Dredge the chicken pieces in the cornstarch-flour mixture until well coated.
6. Heat the vegetable oil in a large pan over medium-high heat.
7. Fry the chicken pieces until golden brown and crispy, ensuring they are cooked through. Remove from the pan and set aside.
8. In the same pan, add the minced garlic and ginger. Sauté for a minute until fragrant.
9. Add the red chili flakes, soy sauce, and 1 ½ tbsp water. Stir to combine.
10. Add the sugar, white vinegar, orange juice, and orange zest. Stir well.
11. Pour in the chicken broth and bring the mixture to a simmer.
12. In a small bowl, mix the 2 tbsp cornstarch and 2 tbsp water to make a slurry.
13. Gradually add the cornstarch slurry to the sauce, stirring constantly until the sauce thickens.
14. Return the fried chicken pieces to the pan and toss them in the sauce until they are well coated.
15. Garnish with chopped green onions and sesame seeds.
16. Serve immediately.