Prep Time: 20 Mins
Cook Time: 15 Mins
Total Time: 35 Mins
Servings: 6

Ingredients : 

Chicken
1½ pounds chicken breasts or thighs without bone & skin, cut into 1” pieces
1 egg
3 tbsp olive oil
½ cup of cornstarch
¾ cup of flour
1½ tsp kosher salt
vegetable oil for frying
Sauce
¼ cup of orange juice
1 tsp sesame oil
3 tbsp soy sauce
¼ cup of granulated sugar
¼ cup of vinegar
¼ cup of water
1 tbsp minced ginger
2 tsp garlic
½ tsp crushed red pepper
1 tbsp cornstarch
1 tbsp cold water

Instructions : 

Chicken
1. Preheat your oven. Set aside a large baking sheet lined with paper towels.
2. The egg and olive oil should be combined in a medium bowl. Place aside.
3. Shake the cornstarch, flour, and salt together in a big zip-top bag.
4. Shake the bag containing the flour mixture to coat the chicken evenly after adding it in sections to the egg
mixture. Place the platter with the covered chicken aside. Repeat with the remaining chicken.
5. Add vegetable oil in a deep Dutch Oven or big skillet until it’s 2 – 3 inches deep. Then warm oil over
medium heat until it reaches 350°F.
6. Add the chicken to the heated oil in three batches and cook for 3-4 minutes, or until golden brown.
7. Pext, place chicken on a baking sheet that has been prepared, take it from the oil using a slotted spoon, and then heat the oven to a moderate temperature. Use the leftover chicken in the same manner.
8. Mix orange juice, sesame oil, soy sauce, sugar, vinegar, water, ginger, garlic, and red pepper in a saucepan
over medium heat. Take off mixture from heat when it boils.
9. Combine the cornstarch and remaining water in a small bowl. This should be added to the simmering sauce and cooked for a further 2-3 minutes to thicken. Get rid of the heat.
10. Place the chicken in a big bowl after removing it from the oven. Pour the orange sauce over the
chicken, coating each piece after gently mixing it.
11. If you want, serve with rice.
Notes
1. This dish yields enough sauce to cover a chicken breast. If you like more rice sauce, increase the amount by
50% or double it.
2. Refrigerate tightly for up to three days.